Join me, Kat Simons, as I talk to Louis Howe about celebrating the Autumn weather with some healthy brunch options!
Easy NestFresh Egg Muffins
Ingredients
- 1 dozen NestFresh eggs
- 24 slices lower-sodium chicken or turkey lunchmeat
- 1 chopped red pepper
- 1 cup thinly sliced green onion
- 1 cup shredded cheddar cheese
Salt & pepper to taste
Directions:
- Lightly oil a muffin pan. Line each opening with 2 slices of the lower-sodium lunch meat.
- Crack 1 egg into each cup. Add a few pieces of the chopped red pepper on top.
- Sprinkle each egg cup with some shredded cheddar cheese. Garnish with green onion. Add salt and pepper to taste.
- Bake at 375 degrees for 15-20 minutes until the egg is set. (This can be made the night before and stored in an air-tight container in the refrigerator. Reheat in the microwave for 30 seconds.)
Baked Pumpkin Oatmeal
Ingredients
- 2 NestFresh eggs
- 1 cup milk
- 1 15-ounce can pumpkin puree
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 cups rolled oats
- Extras: Raisins, dried cranberries, pumpkin seeds (if desired)
Directions:
- Lightly grease a 9 by 9-inch baking dish. In a large bowl, whisk eggs, milk, pumpkin, honey and vanilla until well blended.
- Fold in the oats and spices. Stir in any “extras,” as desired.
- Pour into the prepared dish and bake in a preheated 350-degree oven for 30-35 minutes.
- Allow to cool for 5 minutes. Top with milk, yogurt or peanut butter for extra flavor.
