By Jessie Gorges
Easter is now over, and while your children (and maybe even you) are waking up from your sugar coma with a belly ache, a nice healthy meal is the perfect thing to get you right back into the swing of things. Luckily, you probably have a whole carton of eggs left in your fridge that didn’t get hard boiled or dyed that you were planning on tossing before the expiration date hits. Before you throw them away, consider using them in one of these healthy and delicious egg recipes that will energize your family and undo some of those handfuls of jelly beans you had yesterday.
French toast: Whisk four eggs in a bowl. Mix in a teaspoon of sugar and a teaspoon of cinnamon. Add a cup of milk. Dip a slice of bread in the mixture, and cook on a sprayed skillet or griddle. Heat them on low and flip. You’ll know they’re done when both sides are golden brown. Do that 12 times, and you can serve a family of five.
–Health tip: Serve with sugar-free syrup, skip the butter to cut down calories, or try this whole wheat french toast recipe for more whole grains.
Breakfast burritos: Mix salsa and cooked ground sausage into scrambled eggs. Sprinkle cheese on top, and serve on a warm tortilla. One scrambled egg makes one serving.
–Health tip: Use turkey sausage to knock out some of the fat and add in as many veggies as you want. Or, try this Biggest Loser Breakfast Burrito recipe.
Egg muffins: Whisk together a dozen eggs. Mix in some diced bell peppers, tomatoes and ham into the eggs. Sprinkle in some pepper, salt and shredded cheese for extra flavor. Find a 12-cup muffin tin. Apply the mixture, in 1/3-cup portions, into greased muffin cups. Bake at 350 degrees for 25 minutes.
-Health tip: For a leaner dish, skip the cheese. Use turkey instead of ham, and use six egg whites and six complete eggs.
Egg-white omelet: Whisk together three egg whites, and place into a lightly-greased skillet. Cook on low heat for one minute or until eggs begin to set at bottom. While the egg whites are still in the skillet, place your favorite veggies, like diced tomatoes, onions and peppers, on top. Lift up the edge on one side of the omelet and fold over the veggies. Let it cook for another two minutes. Slide onto a plate and enjoy.
Egg-white sandwich: Mix together two egg whites, and pour mixture into a lightly-greased skillet. Cook on low heat for four minutes, or until the egg whites look solid. Fold the egg whites, so they will fit on sliced bread. Serve on toasted wheat bread with a slice of cheese and some deli-sliced turkey.
What are your favorite ways to use up leftover eggs? Tell us below!