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


Prep: 5 min

Cook: 15 min

Makes: 12 frittatas

Alternate flavors so breakfast is different every day!



  • 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



  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