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.
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
- Preheat oven to 375 F.
- Spray each cup of a 12-cup muffin tin with olive oil cooking spray.
- In a large mixing bowl, whisk the Eggland’s Best eggs with milk and season with salt and pepper.
- 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!).
- Divide ham evenly and place it on top of 6 of the egg cups. Follow with cheddar and dill.
- Divide browned sweet Italian sausage evenly and place on top of the remaining 6 egg cups. Follow with pesto and Parmigiano-Reggiano.
- 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.