Eggs, Eggs, and Eggs!

Eggs are a great source of protein along with many other nutrients.  For that reason, we always like to encourage our KES Clubs to use eggs if possible.  While we know many KES Clubs cannot due to lack of facilities, allergies and timing of school opening, many Clubs do have the ability to use eggs.  This year many of you received egg coupons in the mail, while many of you have made use of all your coupons there are many Clubs that still have some left.  Try your best to use these coupons before the end of the school year by getting creative with eggs.  Here are some ways you can use eggs in your KES Club by simply adding eggs and ingredients such as cheese, peppers, mushrooms, tomatoes:

• Breakfast Burritos or Wraps
• Breakfast Pizza
• Mini Quiche
• Scrambled Eggs
• Boiled Eggs
• Breakfast Sandwich
• Egg Muffins

Try this delicious “Easy Breakfast Casserole Muffins” they look delicious and you can make them ahead of time and freeze them if you wish:

 Ingredients

• 3-4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
• 3-4 slices deli ham, low sodium (optional)
• 1 cup shredded cheddar cheese
• 8 eggs
• 1 cup milk
• 2 teaspoons ground mustard (optional)
• ½ teaspoon ground pepper (or more or less to taste)
• dried Parsley (optional)

Instructions

Preheat oven to 400 degrees F. Grease muffins tins well. Drop bread pieces evenly in muffin tins until they come about ⅔ of the way up the tin. Sprinkle ham pieces evenly in each tin (optional). Sprinkle cheese evenly in each tin. Whisk together eggs, milk, ground mustard (optional), and pepper. Pour egg mixture evenly in each muffin tin. Sprinkle a little dried Parsley on the top of each one (optional). Bake for 15-18 minutes or until golden brown on top and cooked through the middle

Recipe adapted from: http://thrivinghomeblog.com/2010/01/easy-breakfast-casserole-muffins/

Janel Genge is a registered dietitian with Kids Eat Smart Foundation Newfoundland and Labrador