Scrambled Eggs w/ an Egg-celent Giveaway

I live in a pretty social neighborhood, it seems as if someone is always hosting a fire-pit, wine party or some type of get together.  These everyday type of gatherings are always fun and we all enjoy them, but what the neighborhood really enjoys is a big all out party.  These are usually family friendly celebrations, that have grown in size year to year.  Our biggest is Halloween, but Easter is making a good run for it and may possibly take over

After a couple of months of hibernation everybody is ready to get out again and catch up with neighbors and what better way to do that than with a huge brunch and lots of drinks.  Like all good celebrations there is a major focus on food.  We have the traditional egg hunt and games for the kids but really, it is the food that brings us all together.

I usually bring a coffee cake or some type of baked good, but this year, with some help from Eggland's Best - and these wonderful goodies

I decided to bring an egg dish.  While I love my buttery, sugary coffee cakes I wanted to provide something with a little more nutritional value and since not all eggs are created equal I turned to EB

Did you know that compared to ordinary eggs, Eggland’s Best eggs contain:

·         10 times more vitamin E

·         Double the amount of omega-3’s

·         Twice the amount of vitamin D

·         3 times more vitamin B12

·         25% less saturated fat

·         38% more lutein 

 I wanted to make something that would be quick and easy to make and easy to eat while standing around chatting.  I checked out EB's great recipes and I was very tempted by their Breakfast burrito, but I make a messy burrito and become a mess eating them.  The breakfast sandwich also sounded yummy, but the idea of cooking all those fried eggs was less than appealing.  The solution scrambled egg sandwich.

Not very fancy, but super yummy.

Since I was making a large batch I sped the process up a bit by using a blender.  This also makes the scrambled eggs very light and fluffy by infusing a lot of air into the mixture, and air is the key ingredient to a good scrambled egg.

After a whirl in the blender, they went in the pan for a quick scramble with some diced ham and shredded pepper jack cheese.   I under-cooked the eggs slightly so that I could keep them warm in the oven without worrying about them drying out.  These can be made with any size roll, but I opted for a small sandwich roll, lightly toasted, with the center hollowed out.  A little sprinkle of cheese on top and they were ready to go.

Eggland's Best was kind enough to send me a wonderful Best Brunch Prize Package and they have another waiting for one of my readers.  If you would like to win an Eggland prize package leave a comment telling me what EB recipe you would like to try.  Winner will be picked on April 12th.

The winner will recieve:

•   (1) coupon for one free dozen Eggland's Best eggs
•   (1) ceramic mixing bowl
•   (1) egg-shaped wooden cutting board
•   (1) whisk
•   (1) bowl scraper
•   (1) ceramic mug
•   (1) eco bag

Check out Eggland's Best on these other social media sights.  

•    Eggland’s Best Facebook page  
•    Eggland’s Best Twitter page 
•    Eggland’s Best Pinterest page -
•    Eggland’s Best Newsletter

Light and Fluffy Scrambled Egg Sandwich

5 eggs

5 Tbsp. Milk

1/4 cup grated pepper jack cheese

1/4 cup diced ham

Salt and pepper

2 small Hoagie rolls, with center removed, lightly toasted

Over medium heat melt 1 tablespoon butter in large non-stick saute pan.  Crack eggs into the container of a blender, add milk and a pinch of salt and pepper.  Blend on medium speed until mixture is uniform in color and frothy, about 20 seconds.  Pour into preheated saute pan. Sprinkle cheese and ham over eggs and gently stir with a rubber spatula. Once eggs are no longer liquid remove from heat, they should still look wet. 

Fill toasted rolls with egg mixture.  Sprinkle with additional cheese, place in preheated oven for 3-5 minutes or until cheese melts

Thank you to EB for the great giveaway and good luck to one of my readers!


*The Eggland's Best coupon, information, and two gift packs have been provided by Eggland's Best.”  Recipe and opinions are all mine. 

Baked Oatmeal

It's time for another Secret Recipe Club reveal, which means I was introduced to another wonderful blog filled with mouthwatering recipes.

This month I was partnered with Tessa over at the Cookin' Chemist.  She has a lot of recipes on her site which made the selection difficult.  The recipe index is nicely organized and made the selection process a little easier.  I decided to go with something for breakfast, but even after narrowing it down to breakfast items I still had over 30 different recipes to choose from.

The final decision was based on the fact that I had one, and only one, ripe banana on my counter.  When I came across her recipe for Baked Oatmeal To Go I knew I had found the recipe.

This is a super easy recipe that can be made up quickly the night before or even in the morning.  Tess uses a food processor to blend the liquid ingredients, but I made it in just one bowl which speeds up the clean-up process and still results in a great final product.  I didn't make this batch with the kids, but suspect it would be a great recipe to get them involved with.  If you don't use the food process there is a lot of hands on activity that would be very enjoyable and easy for them to do.  Plus they can add their favorite mix-ins - I did pecans in mine, Tess used blueberries in her recipe, but any nut or berry, fresh, frozen or dried, would be great -  which would allow more hands-on involvement 

The muffins are very filling  and provide a great source of energy to start the day.  There is a nice hint of sweetness, but nothing over the top.  Perfect for grabbing on your way out the door for work or school.  I highly recommend making a batch for yourself and while your waiting for them to come out of the oven go check out some more of Tess's recipes.

Baked Oatmeal (from the Cookin' Chemist)

1 over ripe banana
1 cup applesauce
1 egg
1 1/4 cups Almond milk (any type of milk will work)
2 Tbsp. honey
1 tsp. vanilla
2 1/2 cups old fashioned oats
2 Tbsp. ground flax seed
2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup pecans roughly chopped (or your favorite mix-in blueberries, dried fruit)
2 Tbsp. maple sugar (optional)

Preheat oven to 350.  Line 12 muffin cups with paper liners.

In large mixing bowl mash banana  until smooth. Add applesauce, egg, milk, honey and vanilla stir until combined.  Add oats, flax seed, cinnamon, nutmeg, baking powder salts and pecans, mix until combined.
Using a large scoop fill muffin cups, muffins will not rise while baking so fill the cups to the top or desired size. Sprinkle tops of muffins with maple sugar.  Place in oven, bake for 25-30 minutes.