EBLT BOW L BEST IN CLASS C BA K SCHOOL TO RECIPES Fast, easy recipes to get the new school year off to the best start! VEGGIE PASTA BAKE egglandsbest.com
BACON, APPLE, CHEESE MUFFINS 20 min 25 min 12 servings 1 ½ cups all-purpose flour ½ cup sugar 2 teaspoons baking powder ½ teaspoon salt ½ cup milk 1 Eggland s Best Egg (large), lightly beaten 2 tablespoons butter, melted 1 medium (1 cup) Gala apple, peeled, chopped 6 slices (½ cup) bacon, crisply cooked, chopped 6 (¾-ounce) slices American cheese, cut into quarters Heat oven to 375 F. Grease 12-cup muffin pan or line with paper baking cups; set aside. Combine flour, sugar, baking powder and salt in bowl. Stir in milk, Eggland s Best egg and butter just until moistened. Gently stir in apple and bacon. (Batter will be thick.) Divide batter evenly among muffin cups. Bake 15-18 minutes or until light golden brown and toothpick inserted in center comes out clean. Remove from oven; top each muffin with 2 quarters cheese. Continue baking 1-2 minutes or until cheese is melted. Cool 5 minutes in pan; remove from pan to cooling rack. BREAKFAST SUSHI 5 min 10 min 10 servings 1 large wheat tortilla 2 tablespoons shredded cheese 1 Eggland s Best Egg (Large) 3 tablespoons Eggland s Best 100% Liquid Egg Whites ½ avocado (mashed) 1 cup fresh baby spinach Spray a small, non-stick pan with cooking spray and heat on medium-low heat. In a bowl whisk together Eggland s Best egg and Eggland s Best 100% Liquid Egg Whites. Pour in egg mixture and season with salt + pepper (do not scramble ). Cover with a lid and allow to cook until set, flip (like a pancake) and allow to finish cooking on opposite side for another 30 seconds. While egg is cooking, lay out tortilla and sprinkle evenly with cheese (leaving a 2-inch border around the edges). Place egg in the center over the cheese, spread with avocado, and top with spinach. Start at one end and roll tightly. Spray the same skillet with non-stick cooking spray and heat on medium-high. Place roll seam-side down on skillet. Allow to brown slightly on both sides. Remove and allow to sit for 1-2 minutes. Using a serrated knife, slice 1-inch size pieces, and serve with some more mashed avocado to resemble wasabi. Enjoy!
BRUSCHETTA BREAKFAST PIZZA 5 min 10 min 10 servings 1 ½ cups seeded chopped tomato ¼ cup sliced green onion 1 teaspoon finely chopped fresh garlic ¼ teaspoon salt 1 tablespoon butter 6 Eggland s Best Eggs (large), well beaten 1/3 cup prepared Alfredo sauce 1 (10-ounce, 11-inch) thin prepared pizza crust ¼ cup shredded Parmesan cheese 3 tablespoons chopped fresh basil leaves Heat oven to 425 F. Combine all topping ingredients in bowl; set aside. Melt butter in 10-inch nonstick skillet and add Eggland s Best eggs. Cook over medium heat, lifting gently and stirring slightly to allow uncooked portions to flow underneath, for 2-3 minutes or until set. Remove from heat and stir in Alfredo sauce. Place pizza crust onto non-greased baking sheet and top with egg mixture. Spoon tomato topping over eggs. Bake 10-12 minutes or until heated through. Immediately sprinkle with Parmesan cheese and fresh basil. Cut into 6 wedges and serve!
5 -I NG REDIEN T CAUL I F L OWE R F RI E D RICE 10 min 4 servings 1 head cauliflower 1 bag frozen mixed vegetables 3 Eggland s Best Eggs (large), scrambled 2 tablespoons extra virgin olive oil ¼ cup low-sodium soy sauce, or more as you need Clean and chop cauliflower head into florets. In batches, using your food processor, pulse until rice is formed. In a large saute pan over medium heat, add olive oil. Add in cauliflower and vegetables. Cook for about ten minutes, or until fragrant. Add in Eggland s Best eggs and cook, stirring together until well combined. When eggs are cooked, turn off the heat. Serve topped with sesame seeds, fresh cilantro, or chopped scallions.
TH RE E CH E E S E CROS T I NI WIT H E G G & C H I VE S 5 min 10 servings 15 ounces ricotta cheese 4 ounces mascarpone cheese ½ cup parmesan cheese 1 teaspoon garlic powder Salt, to taste 5-6 Eggland s Best HardCooked Peeled Eggs, sliced Fresh chives, for garnish Baguette bread, toasted and sliced In a medium mixing bowl, stir together the cheeses, garlic powder, and salt. Spread an even layer of the cheese mixture over the prepared baguette slices. Top with Eggland s Best Hard-Cooked Peeled Eggs and chives. Serve immediately.
EBLT BOWL 10 min 2 servings 1 bag spinach ½ cup cherry tomatoes, halved 6 pieces of bacon, cooked and chopped 1 avocado, sliced 2 Eggland s Best Hard-Cooked Peeled Eggs ½ cup croutons ¼ cup light mayonnaise 1 tablespoon water 1 tablespoon apple cider vinegar Salt and pepper to taste In a large bowl combine spinach, onion, and tomatoes. Place all of your salad dressing ingredients together in a jar and shake until completely combined. Top spinach mixture with 2 Eggland s Best Hard-Cooked Peeled Eggs per bowl, sliced avocado, and croutons. Drizzle with dressing and enjoy! SRIRACHA EGG SALAD CABBAGE WRAPS 10 min 3 servings 8 Eggland s Best Hard-Cooked Peeled Eggs, chopped 2 tablespoon of Vegenaise or regular mayo 1 tablespoon sriracha sauce 1 bunch of scallions, chopped 1 head of red cabbage Salt and pepper, to taste In a large bowl, stir chopped Eggland s Best Hard-Cooked Peeled Eggs, mayo, sriracha and 2 tablespoons of chopped scallions together. Carefully remove and wash several cabbage leaves then spoon in egg salad mixture. Garnish with more chopped scallions. Serve and enjoy!
PEA PESTO OPEN-FACED SANDWICHES 5 min 4 servings 1 cup peas (if frozen, thaw first) ½ cup fresh basil 1 clove garlic 1 teaspoon salt ½ teaspoon pepper ½ cup extra virgin olive oil 4 slices of toasted bread 4 Eggland s Best Eggs (large) In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended. Toast bread in oven (350 F) or toaster for about 3-4 minutes. In a small non-stick saute pan, over medium heat, break Eggland s Best egg onto surface, carefully. Fry until transparent membrane turns to white, and yolk is cooked. Remove and repeat for each egg. Spread about one tablespoon of pesto atop each piece of toast. Gently lay each egg atop the pesto. Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).
BACON, EGG & PINEAPPLE TURKEY BURGER 5 min 1 serving 1 turkey burger patty 1 slice fresh pineapple 1 slice turkey bacon 1 Eggland s Best Egg (large) BBQ sauce ½ cup greens Preheat your grill while seasoning the turkey burger to your liking. In a small non-stick pan, fry turkey bacon until crisp. Remove and set aside. While the pan is still hot, turn heat to low and crack the Eggland s Best egg on the pan. Cook for up to 5 minutes or until it s done to your liking. While the egg cooks, grill the pineapple and burger until it s no longer pink in the middle and the pineapple has some nice grill marks. Place burger over a bed of greens and top with BBQ sauce, bacon, pineapple, then the fried egg.
NO FUSS STIR FRY 4 servings Sauce: 1/3 cup hoisin sauce 3 tablespoons soy sauce ¼ cup water or chicken broth Stir fry: 1 (14 oz.) box stir fry rice noodles 2 Eggland s Best Eggs (large) 2 teaspoons minced garlic 4 cups frozen stir fry vegetables ¼ cup vegetable (or sesame) oil, divided use Black pepper, for seasoning Sliced green onions, for serving In a large pot, boil 4 cups of water. Add in rice noodles, stir, then take pot off of heat. Allow noodles to soak in hot water for 10 minutes (until softened.) Once noodles are soft, drain well and rinse gently with cool water. In a bowl, mix together sauce ingredients; hoisin sauce, soy sauce and water (or broth.) In a separate bowl, mix Eggland s Best eggs with a pinch of pepper. Whisk well. In a wok or a large skillet, add 2 tablespoons of vegetable oil. Turn the heat up to high. When the oil ripples, it s ready. Add eggs into the wok and begin stirring around quickly to scramble. Remove cooked eggs and set to the side. Add two more tablespoons of oil to the wok, keeping the heat on high. Then add in garlic. Cook the garlic briefly (about 30 seconds) then add in the frozen veggies. Stir as it cooks. Season mixture with pepper. Cook for 3-5 minutes (until veggies have softened.) Then add in cooked rice noodles and pour sauce over mixture. Stir well then add eggs back in. Turn off heat. Sprinkle with sliced green onions and serve.
VEGGIE PASTA BAKE 30 min 6 servings 1 lb ziti noodles or pasta of choice 2 cloves garlic, minced ½ lb mushrooms, diced ½ green pepper, diced 1 medium onion, diced 1 teaspoon paprika ¾ teaspoon salt 3 tablespoons parsley, chopped 2 cloves garlic, minced ½ teaspoon black pepper 1 tablespoon Italian seasoning 1 cup grated Parmesan cheese 1-2 cups shredded mozzarella cheese (or your favorite cheese) 4 Eggland s Best Eggs (large) ¼ cup milk 3 cups marinara sauce, divided Dried parsley or basil, for topping Preheat oven to 375 F. Rub or spray the inside of 9 13 pan or casserole dish with olive oil or butter. Prepare pasta according to package directions. While pasta is cooking, saute veggies and spices over medium heat for 10 minutes. Add cooked pasta, cheese and veggies to a medium bowl and stir to combine. In a small bowl, whisk together Eggland s Best eggs and milk and add to pasta, cheese, and veggies. Pour half of pasta, cheese and veggie mixture into casserole dish. Pour over half the marinara sauce. Repeat again for the second layer. Sprinkle extra cheese and dried herbs on top and bake for 30-35 minutes, or until cheese has melted and top begins to brown.
ZUCCHINI MUFFINS 30 min 12 servings 1 ½ cups all-purpose flour 1 cup sugar ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon salt ½ cup butter, melted 2 Eggland s Best Eggs (large) 1 medium (2 cups) zucchini, shredded Heat oven to 350 F. Place paper baking cups into 12 muffin pan cups; set aside. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in bowl; mix well. Combine butter and Eggland s Best eggs in bowl; stir into flour mixture just until moistened. Stir in zucchini. Fill prepared muffin pan cups three-fourths full with batter. Bake 22-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
Eggland s Best gives your family what they deserve the best. Your family deserves more than ordinary. They deserve the superior taste, nutrition, and variety that only Eggland s Best provides. With more of the delicious, farm-fresh taste you and your family love any way you cook them. Plus, 6 times more vitamin D, 10 times more vitamin E, and 25% less saturated fat than ordinary eggs. Available in Classic, Cage Free, Organic, Hard Cooked, and other outstanding varieties. Why settle for ordinary when you can give them the best? Eggland s Best. Better taste. Better nutrition. Better eggs.