Happy National Egg Month!
One of the world’s most affordable food sources, eggs contain all the nutrients a body needs except vitamin C. Whether boiled, baked, basted or fried, eggs are full of protein and the perfect ingredient for any meal during the day.
Check out these breakfast-centric recipes from the Incredible Egg to help your clients have an egg-cellent summer.
Bacon, Egg & Mushroom Burritos
Ingredients
12 ea. large eggs, beaten
6 ea. applewood-smoked turkey bacon slices, thick
4 oz fresh shitake or button mushrooms, stemmed and sliced
4 cups baby arugula or spinach, fresh
6 ea. flour or whole wheat tortillas
Method
- Cook bacon in 12-inch nonstick skillet over medium heat until crisp. Remove bacon and place on paper towel to drain grease. Pour out all but 1 T. drippings. Add mushrooms; saute over medium heat 2 minutes. Add arugula; cook until wilted, about 1 minute.
- Pour eggs over mixture in skillet. As eggs begin to set, gently Pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. Season with salt and pepper.
- Spoon egg mixture into center of each tortilla, dividing evenly; Top each with one bacon slice. Fold in sides of tortillas, then roll up burrito-style.
Scrambled Eggs, Tomato, Mozzarella, & Basil Sandwich
Ingredients
2 ea. large eggs
2 T milk or water
3 tsp butter or olive oil, divided
4 ea. slices whole wheat or white bread
2 ea. slices mozarella cheese
4 ea. slices tomato
6 ea. basil leaves or ½ tsp dried basil leaves
Method
- Beat eggs, milk, salt and pepper in medium bowl until blended.
- Heat 1 tsp butter in large nonstick skillet over medium heat until hot. Pour egg mixture into skillet. As eggs begin to set, gently Pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking—pulling, lifting and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
- Spread remaining 2 tsp butter evenly on one side of each bread slice (or brush lightly with oil). Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese, tomato and basil. Cover with remaining bread, buttered side up.
- Cook sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
Plum Upside-Down Baked French Toast
Ingredients
6 ea. large eggs
¼ cup milk
½ tsp almond extract
½ tsp vanilla
6 ea. slices French bread (1-inch thick, 4-inch diameter)
2 cups plums, thinly sliced
2 T water
⅓ cup packed brown sugar
½ tsp freshly grated lemon peel
Method
- Heat oven to 375°F. Beat eggs, milk, almond extract and vanilla in medium bowl until blended. Pour half of the egg mixture into 9-inch square baking dish. Place bread slices in mixture; Pour remaining egg mixture over bread. Let stand, turning occasionally, until liquid is absorbed, about 10 minutes.
- Meanwhile combine plums and water in medium saucepan; cook, covered, over medium heat until tender. Add sugar and lemon peel; mix. Spread in 8-inch square baking dish.
- Place soaked bread on top of plums. Bake in 375°F oven until lightly browned and no visible liquid egg remains, 20 to 30 minutes.
Caprese Egg Muffins
Ingredients
2 T olive oil
3 cups baby spinach
1 cup cherry tomatoes, chopped
3 T fresh basil leaves, chiffonade
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
10 ea. large eggs, beaten
36 ea. pearls mozzarella
Balsamic glaze, to serve
Method
- Preheat oven to 350° and prepare a 12-cup muffin tin with non-stick cooking spray.
- In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted, then place in a medium bowl. Add the fresh basil, salt, pepper, garlic powder, and eggs. Stir to combine.
- Use a ¼ measuring cup to divide mixture evenly into the prepared muffin tin. Add 3 mozzarella pearls into each cup.
- Bake 18-23 minutes, until eggs are set.
- Serve with balsamic glaze. Refrigerate leftovers up to three days.
Super Frozen Protein Smoothie
Ingredients
½ ea. banana, frozen
1 cup frozen blueberries (or strawberries)
¾ cup nonfat or 1% milk
3 T egg powder, unflavored
Method
Place all ingredients into a blender. Blend for approximately 30 seconds or until completely mixed. Serve immediately.
Cherry Tomato & Portobello Omelet
Ingredients
2 ea. large eggs
1 tsp butter
1 cup baby portobello (cremini) mushrooms, thinly sliced
2 to 4 ea. cherry or grape tomatoes, halved
2 T ranch dressing
¼ cup shredded cheddar cheese
1 T parsley, chopped
Method
- Heat butter in 6- to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. Add mushrooms; Saute until tender, four to five minutes. Add tomatoes; Saute until heated through, one minute. Remove from pan; keep warm. Clean pan.
- Beat eggs and dressing in small bowl until blended. Heat omelet pan over medium-high heat until hot. Pour in egg mixture. Mixture should set immediately at edges.
- Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
- When top surface of eggs is thickened and no visible liquid egg remains, place mushroom filling on one side of the omelet; springkle with cheese and parsley. Fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto plate. Serve immediately.
Asparagus Tomato Quiche
Ingredients
6 ea. large eggs
1 ea. basic piecrust (9-inch), baked
1 cup asparagus pieces
¼ cup salt
¾ cup shredded Italian cheese blend
1 cup cherry tomato slices
½ cup milk
⅓ cup sour cream
½ tsp salt
¼ tsp pepper
Method
- Preheat oven to 375°F.
- In a large saucepan add 6 cups water, salt and asparagus and bring to a boil for 1 minute. Remove from stove and place asparagus in a bowl filled with ice water to stop the cooking process. Drain well.
- Sprinkle cheese evenly in bottom of piecrust. Top with asparagus and tomatoes in an even layer.
- Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in piecrust.
- Bake in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes. Cut into wedges.
