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'Power' breakfast foods to start your school day

Staff Writer
Glen Rose Reporter
English muffins can be used with many different toppings. [Photo by naotakem (Own work) [CC BY-SA 2.0 (creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons]

Across the country, millions of students will begin the new school year virtually to help stop the spread of COVID-19. While students will be faced with new routines when it comes to starting their days while attending school online, starting the day with a healthy breakfast is still important.

Breakfast is the meal that fuels the beginning of the school day. Numerous studies have shown that students who eat breakfast perform better academically than students who don't.

Experts say whole grains, fiber and protein make up the best fuel to rev the brain in the morning.

Here are a few "power" breakfasts to use to start the school day, according to SuperHealthyKids.com.

• Quick scrambled eggs with a side of toast and fruit.

• Egg on an English muffin. Eggs can be made in advance and you can add any desired toppings.

• Oatmeal is versatile and allows you many different options. Try cooking oatmeal in the oven to save you time. Combine 1 cup of oatmeal, 2.5 cups of water and a pinch of salt in a microwave-safe bowl that has been sprayed with cooking spray. Bake it at 250 degrees for about 30 minutes.

• Muffins can be made ahead and frozen to use whenever you need them.

• Whole wheat toast is another versatile option with nearly endless flavor combinations.

• Breakfast burritos can be anything you want it to be. Let your on-hand ingredients inspire different combinations.

• Whole wheat pancakes can be made in advance and frozen to defrost as needed.

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EASY RECIPE

Classic Deviled Eggs

Serves: 4

6 large eggs

1/2 cup mayonnaise

2 tablespoons yellow mustard

2 tablespoons capers, chopped

2 tablespoons gherkins or sour pickles, minced

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

Paprika, for serving

Chopped fresh chives, for serving

In a medium saucepan, arrange the eggs in a single layer and cover with cold water by one inch. Bring the water to a boil then turn off the heat. Let the eggs to sit in the hot water for 8 minutes, then immediately transfer to a bowl of ice water. Let sit in the ice water for 5 minutes.

Peel the chilled eggs and slice in half lengthwise. Carefully scoop out the cooked yolks. Save the cooked whites for stuffing.

In a food processor, combine the yolks with the mayonnaise, mustard, capers, gherkins, salt, pepper and cayenne. Puree until the mixture is completely smooth, about 1 minute. Transfer the yolk mixture to a piping bag fitted with a plain tip, or to a zipper-lock bag. (If using a zipper-lock bag, cut off one of the bottom corners.)

Pipe the filling into the empty egg whites. Refrigerate for 30 minutes or until ready to serve.

Transfer the deviled eggs to a serving platter, sprinkle the paprika on top of the eggs and garnish with the chives. Serve.

– SouthernKitchen.com