Back to Breakfast!

    By: Jacqueline Gomes, RDN, MBA

    It’s back-to-school with new teachers, activities, and mealtimes. Often, the most challenging meal to implement is breakfast. Avoid a case of the “sleepy-eyes” and set aside time each morning for the first dose of fuel your body gets for the day!

    • Think quick and portable foods like fruit & yogurt smoothies, egg & cheese sandwiches or overnight oats.
    • Eggland’s Best eggs are full of satisfying protein and more of the vitamins and minerals we need compared to ordinary eggs.
    • Eggs are delicious and versatile. Whether you enjoy them poached, baked, pan fried or scrambled they are sure to set the tone for a healthy day ahead!

     

    Some Nutrition Benefits of Eggs…Just to name a few!

    Lutein: Lutein is an important antioxidant that helps maintain healthy vision and overall eye health

    Omega-3: Omega-3s are believed to be beneficial for heart health, brain and eye function, infant development, and reducing factors that lead to hypertension

    Protein: Protein is essential for muscle and tissue repair as well as nutrient metabolism

    Vitamin D: Vitamin D aids in the body’s absorption of calcium, helping to form and maintain strong bones.

    Folate: Important for healthy development of the fetal brain and spinal cord.

     

    Mini Frittatas-To-Go

    Minifrittata

    Prep: 5 min

    Cook: 15 min

    Makes: 12 frittatas

    Alternate flavors so breakfast is different every day!

     

    Ingredients:

    • Olive oil cooking spray
    • 12 Eggland’s Best eggs (Large)
    • ¼ cup milk
    • Salt and pepper, to taste
    • 2 slices deli-sliced ham, chopped
    • ¼ cup shredded cheddar
    • 2 teaspoons fresh dill, picked and chopped
    • 2 links sweet Italian sausage, casings removed and browned
    • 2 tablespoons store-bought pesto
    • ¼ cup grated Parmigiano-Reggiano

     

    Directions:

    1. Preheat oven to 375 F.
    2. Spray each cup of a 12-cup muffin tin with olive oil cooking spray.
    3. In a large mixing bowl, whisk the Eggland’s Best eggs with milk and season with salt and pepper.
    4. Carefully pour the eggs into each cup of the muffin tin ¾ of the way to the top (a ladle makes this an easy job!).
    5. Divide ham evenly and place it on top of 6 of the egg cups. Follow with cheddar and dill.
    6. Divide browned sweet Italian sausage evenly and place on top of the remaining 6 egg cups. Follow with pesto and Parmigiano-Reggiano.
    7. Bake until puffed up and cooked through, about 12-15 minutes.

    TIP: If taking to-go, let the mini frittatas cool and pack in plastic bags or glass containers.

    Recipe by: Working Mother in Partnership with Eggland’s Best Eggs