Happy National Egg Month! And Happy "Almost Summer"! I am celebrating both today on the blog. I am combining a couple of my favorite things: Eggland's Best eggs and lemons. If you've been following me a while then you already know what a huge fan I am of these eggs. Mainly because they make it easy for me to eat better. I ain't gonna lie - my eating habits are not always ideal. I'm not proud of it but that's just how it goes sometimes. But when I use my Eggland's Best eggs to whip up a quick omelet or scrambled eggs or pop them into some stir fry or fried rice, I feel like I am doing myself a healthy favor. I am a true advocate for baby steps and doing what you can - when you can! And this is the easiest change you can do for yourself and your family.
Some of the benefits include: 3x more Vitamin b12 (that helps with my energy, y'all), an excellent source of Vitamin D, Vitamin E and it's a good source of Omega 3's (shown to be good for heart health!)
Here are some of my favorite tips and tricks for using these yummy and good-for-you eggs:
Omelet-in-a-Cup: (I make these A LOT. It is the quickest and easiest protein-filled breakfast or late day snack.)
- 2 Eggland's Best eggs
- 1 tbsp. milk (or water)
- desired toppings (bacon, green pepper, onion, sausage crumbles, cheese, etc.)
- Spray 12- to 16-ounce microwave-safe coffee cup with no-stick cooking spray. Crack Eggland's Best eggs into cup. Add milk; beat with fork until well mixed.
- Microwave 1 minute. Sprinkle with desired toppings. Microwave 30-60 seconds or until egg is cooked through. Season with salt and pepper, if desired.
Photo credit: Eggland's Best eggs
Hard-Cooked Eggs in the Oven (great for a crowd or if you need to make-ahead for deviled eggs)
- 12 Eggland's Best eggs (large)
- Preheat oven to 350°F.
- Place Eggland’s Best eggs in a muffin tin.
- Bake eggs in muffin tin for 30 minutes.
- Using oven mitts carefully remove muffin tin from oven.
- Remove eggs from muffin tin and place in ice water for 15 minutes.
- Peel eggs and enjoy!
1/2 cup flour + 2 tbsp. flour, divided use
1/4 cup brown sugar, packed
1/4 cup (1/2 stick butter) cold butter
1 (8 oz.) block cream cheese,
1 cup sugar
2 Eggland's Best eggs
3 tbsp. lemon zest, divided use
1/4 cup fresh lemon juice
1/4 tsp. baking powder
powdered sugar, for topping
Preheat oven to 350f degrees. Line an 8x8 baking pan with foil. I like the nonstick kind.
First, crush your vanilla wafers.I am using my little food processor here but you can crush them by placing them in a ziploc bag and smash with a rolling pin.
Mix in 1/2 cup flour and 1/4 cup brown sugar. This is where a food processor comes in handy. You can just add it in and continue mixing it up!
Next, add in sliced butter and pulse a few more times until combined.If you are doing this by hand, you'll want to use a fork for this part to help 'cut' the butter in. It should resemble coarse crumbs when you have it mixed in well.
Place crumbs into prepared baking pan.
Press the crumbs down with your hand. Bake at 350 for 15 minutes.
While the crust is baking, make the filling. Using an electric mixer (or stand mixer) beat together cream cheese and sugar until smooth and well-blended.
Add Eggland's Best eggs, one at a time and 2 tbsp. flour; mix well.
Stir in 2 tbsp. lemon zest to the batter. Note: When zesting lemons, you want to make sure you only zest the yellow part - not the white. The white part is bitter and we don't want bitter.
Next, stir in 1/4 cup lemon juice and baking powder. Mix well.
Once the crust is ready. Take it out of the oven and pour the batter over the crust.
Bake for 25-30 minutes (until center is set and not jiggly.) Let it cool completely then refrigerate for about 2 hours.
I like to cut off the rough edges but it's not necessary. I just think it looks pretty that way...and I think it's my excuse to eat all the ends that I cut off.
Dust the top with powdered sugar and sprinkle with remaining lemon zest.
Then slice into 9 squares.
PRINTABLE RECIPE HERE
I am a proud ambassador for Eggland's Best eggs. All opinions are my own.