These Scrambled Eggs Breakfast Crepes are a healthy and versatile meal featuring milk, one of the most affordable ways to start your day off right.
Disclosure: This is a sponsored post on behalf of Kitchen PLAY and “National Milk Mustache “got milk?”® Campaign”?
Growing up, milk was somewhat of a luxury. We didn’t have a lot of money and milk just wasn’t something my parents were able to spend their money on.
As I began to have children, my husband and I both agreed that we always wanted to have milk available for our children. We’ve known that it was a great source of high-quality protein — there’s more protein in 8 ounces of milk than in an egg. Plus, milk has essential nutrients, such as B vitamins, vitamin A, and 5 bone-building nutrients, including calcium and vitamin D, calcium, and potassium. We figured, if our kids like milk (which they do), and it has all these benefits, we are going to make it available to them.
Most of the milk drinking in our house happens in the morning. Since spreading out your protein throughout the day can optimize how your body uses it, making sure to include enough protein at breakfast is important. To start your day right, I’m sharing a recipe that is delicious and full of protein. These Scrambled Egg Breakfast Crepes not only include milk, but also eggs, whole grains, and more. They are extremely versatile too. While I prepared ours in a southwestern style, you could change this recipe to include your favorite toppings.
To start, you will make your whole-wheat crepe batter. After you make this, it will need to be refrigerated for 1 hour, so be sure to do this first.
While your crepe batter is sitting in the refrigerator, you can make up your scrambled eggs. I used 12 eggs and added 1/2 cup of milk to them.
Then, you’ll make your crepes. They are fairly easy to make, but can take a bit of practice if you’ve never made them before. Without a doubt, the first crepe I make in every batch doesn’t turn out very well, so don’t be discouraged if you have any troubles too.
The crepes are rolled up with scrambled eggs and any other toppings you wish to use. I used diced tomatoes, avocado, and cotija cheese, but there are so many options for these.
Here’s the complete recipe – ready for you to print or save to your ZipList recipe box:Print
Did you know that 85% of Americans fall short of their milk recommendations? Here are 5 tips that can help:
1. Visit MyPlate and use it as your guide to get the recommended daily milk intake as outlined by the US Dietary Guidelines. Plus, visit TheBreakfastProject.com for more tips and recipes to you build a better breakfast plate that follows MyPlate guidelines.
2. Include low fat and fat-free milk at breakfast to help close the gap between actual and recommended milk consumption.
3. At just about 25 cents per glass, adding an 8 oz. glass of fat-free or low fat milk to breakfast is an affordable and easy way to start your day off right and help you meet your recommended milk intake for the day (this tip can help you win at the #MyMilkMyPlate Twitter Party – see details below).
4. Don’t skip breakfast — research shows milk drinkers and breakfast eaters have more nutritious diets and tend to be leaner than non-milk drinkers and breakfast skippers.
5. The US Dietary Guidelines recommend eating right, staying active and drinking three glasses of low fat or fat free milk each day to maintain a healthy weight.
You’re Invited to the #MyMilkMyPlate Twitter Party!
Come hang out with us on Twitter on November 19, 2013 at 7:00 PM ET! Not only will we be talking about milk and sharing breakfast ideas, but there will be PRIZES! See my clue #3 above which might help you win!
To join in, be sure to RSVP at http://kpmymilkmyplate.eventbrite.com , follow hashtag #MyMilkMyPlate on Twitter and I’ll see you there!