What's for Breakfast: Bagel and Egg

By Ed Bruske
aka The Slow Cook

These scrambled eggs are made from liquid eggs--but that's an improvement over the eggs that were prescrambled in a factory and shipped to the schools frozen, right?

Any way you slice them, bagels are loaded with carbs--more than several slices of bread. Now they're billed as "whole wheat," but that only means they contain 51 percent whole wheat flour by law. The rest is starchy plain flour.

The USDA's proposed meal guidelines would increase grains at breakfast by 80 percent--and within two years, all grain products on kids' trays would have to qualify as "whole grain-rich." Meaning at least 51 percent.

Kids do seem to like the "whole grain" bagels better than the whole grain pasta, which typically ends up in the trash.