Breakfast made healthy and easy with Dr. Praeger’s! Start the kids off on the right foot in the morning with this nutritious option that will provide fule for the entire morning!

Spinach Breakfast Stacks


4 Dr. Praeger’s Spinach Pancakes, cooked according to package directions

1 tablespoon olive oil

4 eggs

1 large or 2 small tomatoes, cored and diced (about 2 cups)

¼ cup chopped basil, plus more for garnish

½ teaspoon salt

¼ teaspoon fresh-ground pepper

3 tablespoons low-fat milk (“Mom” prefers organic fat-free milk or Almond Milk)

3 tablespoons water


1. Heat oil in a large skillet over medium-high heat. Add tomatoes and cook until they begin to release their liquid and soften, about 5 minutes. Add basil, salt and pepper and cook until basil is wilted. Add milk and water and cook an additional minute, until sauce thickens. Remove from heat, cover with foil to keep warm and reserve.

2. Coat a large nonstick skillet with cooking spray over high heat. Crack eggs into skillet and cook until whites are set, 3 to 4 minutes.

3. While eggs are cooking, gently reheat Dr. Praeger’s Spinach Pancakes in a low oven and re-warm tomato sauce, adding a little water if sauce has thickened too much.

4. Place one pancake on a plate and top with a fried egg. Spoon about ¼ cup creamy tomato-basil sauce over each stack. Garnish with fresh basil and serve immediately.

Serves 4 (1 serving = 1 stack)

*Recipe and image courtesy of Dr. Praeger’s.*