Mornings are a nightmare around our house.  No matter how much planning I do, someone is always missing a sock or can’t find their snowpants.  I try to do as much preparation as possible in advance to help things go a little bit more smoothly.

One thing that I have found I can do in advance is make breakfast that can be reheated to last a few days at a time.  This saves us time and a whole lot of effort! When I was presented with the opportunity to use Eggland’s Best Eggs to create a recipe using eggs, I was all for it!  I have seen these eggs before, but didn’t know much about them.

Just an FYI: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.  All opinions are my own.  I came up with this idea by putting together some of our favorite simple ingredients that tend to pack a punch with a lot of flavor!

Sausage and Cheese

  Sausage and Cheese Frittata
-1 pound breakfast sausage

-1 cup shredded cheddar cheese

-8 Eggland’s Best eggs

-1/2 cup milk Brown sausage in a cast iron or oven safe pan.

Drain grease from sausage when it is finished.

While the sausage is browning, combine eggs and milk in a bowl.  Then add  cheese and stir.  Sit to the side until sausage is browned.

When sausage is browned and grease is drained, add egg mixture to sausage and to combine everything.  Then, let the frittata cook for approximately 3 minutes.  The sides will start to solidify.  This is your cue to put the frittata into the oven!

Cook at 350 degress for 13-17 minutes.  The top will start to brown and the middle of the frittata will be solid.  If you start to take this out of the oven and the middle of it starts to move, put it back in the oven for a few more minutes.  If you take it out too soon, you will end up with egg soup!

You cut this into wedges and serve!

We loved this recipe.  Sometimes, I feel like I try to add to much or doctor things up too much that I forget some simple flavors are the best.  This was one of those times that I really enjoyed the flavors of the simple ingredients!

Compared to ordinary eggs, Eggland’s Best eggs contain:

o   10 times more Vitamin E

Vitamin E is an antioxidant that helps to protect body cells and tissues whether in the heart, skin, lungs, joints or elsewhere in the body.  Antioxidants are nutrients in our foods which can prevent, or slow down, the oxidative damage to our bodies.  Each EB egg contains 10 times more Vitamin E than ordinary eggs, which is equal to 25% of the recommended daily intake for Vitamin E.

o   4 times more Vitamin D

Vitamin D aids in the body’s absorption of calcium, helping to form and maintain strong bones.  It is important for maintaining muscle strength, healthy body fat levels, and body tissue health.  Each EB egg contains 4 times more Vitamin D than ordinary eggs, which is equal to 30% of the daily recommended intake of Vitamin D.*  (*based on third-party testing of ordinary eggs)

o   More than double the Omega-3

Omega-3 fatty acids are classified as essential fatty acids because they are important for maintaining good health. Omega-3’s are believed to be beneficial for heart health, brain and eye function, infant development, and alleviating hypertension.  Our bodies do not produce omega-3’s naturally, therefore, they must be obtained from food sources.

o   25% less saturated fat

Reducing the amount of saturated fat is recommended for maintaining healthy cholesterol levels and cardiovascular functions.

o   3 times more Vitamin B12

Vitamin B12 is important for healthy protein metabolism, as well as cognitive, cardiovascular, and nervous system health.  Vitamin B12 is needed for the process of converting carbohydrates, fats, and proteins from food into energy.  It also helps form healthy red blood cells.

o   38% more lutein

Lutein is an important antioxidant that helps maintain healthy vision and overall eye health.  Lutein may slow the effects of age-related macular degeneration, and it is an important nutrient for those who may be at risk for cataracts

I was also given the opportunity to give one of you a gift pack that includes:

-2 free dozen Eggland’s Best coupons

-$25 Visa gift card

-plush EB egg

Enter below!  :)

a Rafflecopter giveaway

Have a wonderful rest of the week!

Super Bowl Recipes

Football is a big deal at our house.  During football season, you will find us watching football and eating all sorts of great eats!  If you are like me, you have been trying to figure out what you are going to make during the Super Bowl.  I’ve been pondering recipes for a week or so now, and I thought it would be a good idea to share some of our favorites with you!

Super Bowl

These recipes have been a hit at our house and I have a feeling they will be a hit at your house too!

Copycat Old Chicago Italian Nachos


Jalapeno Popper Chicken Chili

Jalapeno Popper Chicken

Jalapeno Cheddar Pretzels

Jalapeno-Cheddar Soft

Slow Cooker Corn Dip

Slow Cooker Corn

Cheeseburger Soup


Jalapeno Popper Wontons

Jalapeno Popper

Taco Dip

Taco Dip via Good Eats Girl

Pulled Pork Nachos

Pulled Pork Nachos via Good Eats Girl

Chicken Ranch Pizza

Chicken Ranch Pizza via Good Eats Girl

Taco Soup

Taco Soup from Good Eats Girl

Baked Tortilla Chips with Cheese Dip

Baked Tortilla Chips

Pepperoni Pepperjack Crescent Roll Ups


Good luck planning your menus!  Have a great rest of the week!

I love all things jalapeno.  I’ve been on a jalapeno kick this month.  I can’t get enough.

Thankfully, the rest of my family likes jalapenos as well.  Even the kiddos…I credit that to the copious amounts of spicy food that I ate while pregnant with each of them.   The spice in this chili can also be adjusted based on how many jalapeno seeds that you leave in the soup.  I took most of them out because the kids were eating this with us.  If it was just the husband and I, I would have left more in!

Jalapeno Popper Chicken


Jalapeno Popper Chicken Chili  (adapted from Sweet Treats and More)

-2 Tablespoons olive oil

-1 small onion, diced

-4 jalapenos, deseeded and diced (if you want extra heat, leave some seeds in)

-2 teaspoons minced garlic

-2 chicken breasts, cooked and shredded

-1 Tablespoon chili powder

-3/4 teaspoon cumin

-1 teaspoon oregano

-1 can Ro-Tel

-4 cups chicken broth

-1 can kidney beans, drained

-1 can cannelloni beans, drained and rinsed

-1 can corn, drainied

-8 ounces of cream cheese, cubed

-1 pound bacon, cooked and broken into small pieces

Heat olive oil in a Dutch oven or large soup pan.  Add onion, jalapenos, and garlic.  Saute until onions become translucent.  Add tomatoes with green chiles, spices, chicken broth, beans and corn to the pan.  Bring to a boil and then simmer for 20 minutes.  Add chicken and continue to simmer for 20 more minutes to allow flavors to incorporate.  Then add half of the bacon and the cream cheese.  Cook for an additional 10-15 minutes until cream cheese melts and is incorporated into the soup.

Top with shredded cheddar cheese and the bacon pieces that are left.  You can also add a pinch of red pepper flakes if you want more heat!


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