[video_quote pvideo=”” video=”MQIMLOz8″ text=”Blossom”]
It’s finally back-to-school season! While it’s nice to have your kids out of the house—aka more mom-time, am I right?—back-to-school season comes with the daunting task of making their school snacks. The perfect school lunch is easy for you to cook in the morning while still being healthy and nutritious enough for your growing tots. With the strong urge to snooze your 6 AM alarm, this can be a real challenge.
Well, lucky for you, we’ve partnered with Eggland’s Best to create these healthy and easy back-to-school meals! With yummy recipes such as Fast and Fluffy Scrambled Eggs and Customized Egg Muffins, your little picky eaters will be munching away! Best of all, most of these meals can be made in 20 minutes tops, meaning you can have no qualms about snoozing your morning alarm a few times.
So, don’t stress over your kids’ school snacks. This year, school lunch is as easy as buying a carton of Eggland’s Best Eggs!
[image_with_caption text=”Blossom ” image=”https://itsblossom.com/wp-content/uploads/2022/09/Pancake.jpg” url=””]
2 Ingredient Pancake
(Makes 1 serving)
Ingredients:
– 1 Banana
– 2 Eggland’s Best Large Eggs (chilled)
– Pam spray
– 1 Apple
– 2 Strawberries
– Handful of Blueberries
– 1 Sausage link
– 6 small Pretzel sticks
Directions:
- Grab your 1 banana, peel it and set aside to use later.
- Add 2 Eggland’s Best Large eggs to a glass or bowl, add the peeled banana with the eggs.
- With a fork start to mash the banana and mix with the 2 Eggland’s Best Large eggs until it has a batter-like mixture.
- Grab your pan and spray it with Pam to prevent the pancakes from sticking.
- Pour batter to form pancakes to the desired size you like.
- Cook the first side until bubbles form on top, about three minutes; then flip and cook the other side, about one minute.
- Serve with some butter and syrup or make cute and fun animals like we did using some fruits and other breakfast essentials (ex. Sausage links, pretzel sticks, bacon etc.)
Nutrition (per pancake):
Calories: 233
Total Fat (g): 8
Saturated Fat (g): 2.3
Cholesterol (mg): 182
Sodium (mg): 238
Total Carbohydrate (g): 32
Dietary Fiber (g): 5
Sugar (g): 19
Protein (g): 10
Vitamin D (ug): 6
Calcium (mg): 43
Iron (mg): 0.9
Potassium (mg): 467
[image_with_caption text=”” image=”https://itsblossom.com/wp-content/uploads/2022/09/Scrambled-Eggs-scaled.jpg” url=””]
Fast and Fluffy Scrambled Eggs
(Makes 1 serving)
Ingredients:
– 3 Eggland’s Best Large Eggs (chilled)
– A pinch of salt and freshly ground pepper
– 1 slice of bacon
– ¼ Banana
– 2 Blueberries
– 1 Raspberry
– A pinch of shredded cheese
Directions:
- Beat 3 Eggland’s Best Large eggs until well-blended in a bowl, about 30 seconds and set to the side.
- In a medium pot, heat about four inches of water to a low boil over medium heat.
- Add a few large pinches of salt.
- With a whisk stir the water to create a whirlpool, then pour in Eggland’s Best Large eggs.
- Cover and count to 20.
- Once the Eggland’s Best Large eggs float to the surface in ribbons, carefully pour the eggs into a strainer and let drain, gently tapping the strainer against the side to shake off any extra water.
- Season the Eggland’s Best Large eggs with salt and pepper or make it fun by creating a cute animal using some bacon and fruits like we did.
Nutrition:
Calories: 275
Total Fat (g): 17
Saturated Fat (g): 5.3
Cholesterol (mg): 525
Sodium (mg): 609
Total Carbohydrate (g): 8
Dietary Fiber (g): 1
Sugar (g): 4
Protein (g): 23
Vitamin D (ug): 18
Calcium (mg): 144
Iron (mg): 1.7
Potassium (mg): 369
[image_with_caption text=”Blossom” image=”https://itsblossom.com/wp-content/uploads/2022/09/BLM1316_Eggland_Still_03-scaled.jpg” url=””]
Customized Egg Muffins
(Makes 1 serving)
Ingredients:
– 12 Large Eggland’s Best Large Eggs (chilled)
– A pinch of salt & pepper
– 1 Tomato
– 1 Green pepper
– 1 cup of mushroom
– 1 Cup of mozzarella cheese
Directions:
- Preheat the oven to 350 degrees.
- Add silicone muffin liners to your muffin tin to prevent it from sticking.
- Mix the 12 Eggland’s Best Large eggs with a pinch of salt & pepper.
- Pour the egg mixture in each muffin well, filling about 3/4 full.
- Chop your other vegetables into small cubes and then pour them into the muffin wells followed with some shredded cheese.
- Place muffin pan in the center of the oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the Eggland’s Best Large eggs are set
- Let muffins cool for 5 minutes before removing from the muffin liners.
- Eat immediately or let cool completely and store in a plastic bag in the refrigerator.
Nutrition:
Calories: 66
Total Fat (g): 4
Saturated Fat (g): 1
Cholesterol (mg): 170
Sodium (mg): 86
Total Carbohydrate (g): 1
Dietary Fiber (g): 0
Sugar (g): 0
Protein (g): 6
Vitamin D (ug): 3
Calcium (mg): 32
Iron (mg): 0.9
Potassium (mg): 137
[image_with_caption text=”Blossom” image=”https://itsblossom.com/wp-content/uploads/2022/09/Egg-Sliders-scaled.jpg” url=””]
Yummy Egg Sliders
(Makes 12 servings)
Ingredients:
– 12 Slider buns
– 6 slices of bacon, cooked
– 1 cup white cheddar cheese, shredded
– 12 Large Eggland’s Best Large Eggs (chilled)
– 2 tbsp. chives, chopped
– A pinch of salt and pepper
Directions:
- Preheat the oven to 350°F.
- Place slider buns in a baking pan
- Using the bottom of a small glass make small holes in the center of each slider bun.
- Cut bacon slices in half crosswise, then lay a strip of bacon inside each bun, folding the bacon strip over the edges of the well.
- Sprinkle with shredded cheese then carefully crack an Eggland’s Best Large egg into each well. (Depending on the size of your slider buns, you may need to use less white.)
- Season with salt, pepper and chives. Bake for 10-12 minutes, until the eggs are cooked through.
Nutrition:
Calories: 205
Total Fat (g): 10
Saturated Fat (g): 4.1
Cholesterol (mg): 201
Sodium (mg): 319
Total Carbohydrate (g): 15
Dietary Fiber (g): 0
Sugar (g): 5
Protein (g): 13
Vitamin D (ug): 7
Calcium (mg): 127
Iron (mg): 1.9
Potassium (mg): 127
[image_with_caption text=”Blossom” image=”https://itsblossom.com/wp-content/uploads/2022/09/Egg-Sandwich-scaled.jpg” url=””]
No Peel Egg Salad Sandwich
(Makes 3 servings)
Ingredients:
– Pam spray
– 6 Large Eggland’s Best Large Eggs (chilled)
– Water
– ½ Cup of mayo
– 2 Slices of white bread per sandwich
Directions:
- Preheat the oven to 350 and spray some Pam covering the bottom and sides of a cake pan.
- Crack six Eggland’s Best Large eggs in the pan and place the pan into a slightly bigger baking dish.
- Fill the large baking dish 2/3rds full of cold water.
- Place the pan on the oven rack and bake for 30 minutes or until Eggland’s Best Large eggs are hard-boiled to the texture of your liking.
- Let stand for 5 minutes to let Eggland’s Best Large eggs cool before using a spatula to loosen the edge and remove the egg loaf from the pan. Chop eggs as desired.
- In a new bowl mix your chopped Eggland’s Best Large eggs with ½ cup of mayo.
- Using one large spoon spread it on a slice of bread, adding a second slice on top.
Nutrition (per serving):
Calories: 493
Total Fat (g): 36
Saturated Fat (g): 6.3
Cholesterol (mg): 343
Sodium (mg): 562
Total Carbohydrate (g): 25
Dietary Fiber (g): 1
Sugar (g): 3
Protein (g): 16
Vitamin D (ug): 12
Calcium (mg): 132
Iron (mg): 2.8
Potassium (mg): 203
[image_with_caption text=”Blossom” image=”https://itsblossom.com/wp-content/uploads/2022/09/Air-Fried.jpg” url=””]
Ready to Grab Snacks (Air Fried Boiled Eggs)
(Makes 4 servings)
Ingredients:
– 4 Large Eggland’s Best Large Eggs (chilled)
– 2 Slices of avocado
– 1 Slice of deli meat ham
Directions:
- Place cold Eggland’s Best Large eggs into the air fryer basket.
- Air fry the fresh Eggland’s Best Large eggs at 270 degrees Fahrenheit for 17 minutes of cook time.
- Carefully remove the cooked Eggland’s Best Large eggs from the basket of the air fryer and place them into a bowl of ice water.
- Remove the Eggland’s Best Large eggs from the ice water bath after 10 minutes.
- Carefully remove the outer shell of the Eggland’s Best Large eggs, cut in half and serve with desired toppings.
- Place your extra hard-boiled Eggland’s Best Large eggs in an airtight container with a damp paper towel and they will last up to one week.
Nutrition (per egg):
Calories: 74
Total Fat (g): 5
Saturated Fat (g): 1.1
Cholesterol (mg): 172
Sodium (mg): 132
Total Carbohydrate (g): 0
Dietary Fiber (g): 0
Sugar (g): 0
Protein (g): 7
Vitamin D (ug): 6
Calcium (mg): 31
Iron (mg): 0.9
Potassium (mg): 120
[image_with_caption text=”Blossom” image=”https://itsblossom.com/wp-content/uploads/2022/09/Colored-Eggs.jpg” url=””]
Get Your Kids Snacking Healthy (Colored Eggs):
(Makes 4 servings)
Ingredients:
– 4 Large Eggland’s Best Large Eggs (chilled)
– 100ml distilled vinegar per dye
– ¼ of a cabbage
– 200ml ginger juiced
– 200ml purple sweet potato juiced
– 100ml water per dye
– 200ml strawberry juiced
Directions:
- Hard boil your Eggland’s Best Large eggs.
- Boil a pot of water, once it is boiling add ¼ of cabbage and leave for 10 minutes. Take the cabbage out and to the dyed water add 1 tbsp of baking soda.
- Juice the vegetables/fruits in your juicer. (for strawberries, ginger and purple sweet potatoes)
- Add a few Eggland’s Best Large eggs to a glass container (one that you can close properly).
- Then, add the vegetable juice, pickling vinegar and water (ratio 2:1:1). Make sure to cover the Eggland’s Best Large eggs.
- Add a pinch of salt and the spice of choice and stir carefully.
- Place in the refrigerator for 24 hours, then you are ready to enjoy your new rainbow pickled Eggland’s Best Large eggs.
Nutrition (per egg):
Calories: 60
Total Fat (g): 4
Saturated Fat (g): 1
Cholesterol (mg): 170
Sodium (mg): 65
Total Carbohydrate (g): 0
Dietary Fiber (g): 0
Sugar (g): 0
Protein (g): 6
Vitamin D (ug): 6
Calcium (mg): 30
Iron (mg): 0.9
Potassium (mg): 70
