Eggtastic Breakfast Recipes

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I have ambitions of raising my own chickens when we finally move out of Albany. We’ll still be in the capital district, just in an area where it’s okay to raise chickens. My main reasoning behind this is because I want to know that the eggs we’re eating are fresh, healthier eggs and not jam packed with hormones. But until I can start raising my own chickens, I’m proud to partner with NestFresh Eggs!

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All of our eggs are always 100% cage free. That means that no matter which NestFresh Eggs you choose, you can be sure that the hens that laid your eggs had room to roam around large barns. Not only that, but our hens are also free to jump on perches, run throughout the barns, lay their eggs in nestboxes, flap their wings, preen in a dustbath, socialize with their friends, and enjoy all of the perks of being a 100% cage free NestFresh hen. Because we treat our hens so well, they produce the freshest, best tasting eggs. The happiness of both our hens and our customers are our highest priorities. Or, to put it simply, happy hens, healthy humans.

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This is a sponsored post being written on behalf of NestFresh Eggs. Just Another Mom will be receiving complimentary product for participating.

As part of our quest to healthier living, that also includes the food that we eat. We do consume eggs regularly in our household and for quite some time, it was also one of the only foods that Sweet B would eat. I didn’t mind that so much because of all of the nutritional value in eggs. But I was also concerned with how the chickens were being raised and what was going into their diet. During the summer time, I would try to buy eggs at the Farmer’s Market and there is definitely a difference. I wouldn’t say it was too noticeable, but it was definitely noticeable enough.

Now that I have the opportunity to work with NestFresh Eggs, I wanted to immediately find out more about them. First, after visiting their Facebook Page, I went to their main website so I could learn more. I really learned a lot in that visit and it was reassuring to me to learn more about the process and how they raise their chickens. That and Squeaker likes looking at pictures of farm animals, so we had fun looking at the pictures of the hens.

One of my other favorite things about visiting NestFresh Eggs? Visiting their blog and finding delicious egg based recipes.

Here are two that I really want to try once I get my own NestFresh Eggs:

Cheesy Egg and Potato Breakfast Taco:

  • 8 refrigerated corn tortillas
  • 5 Tbsp. olive oil, divided
  • 1 pkg. Simply Potatoes refrigerated diced potatoes with onions
  • Kosher salt and freshly ground black pepper
  • 8 large eggs
  • ⅓ cup salsa (your favorite salsa e.g. tomatillo), plus more for garnish
  • ⅔ cup shredded jack or mozzarella cheese
  • 4 scallions, thinly sliced (1 cup)
  • 12 dashes hot sauce, plus more for garnish (optional)
  • 1 large ripe avocado, thinly sliced
  • Sour Cream, for garnish (optional)

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Turn gas to medium-high heat. Cook tortillas on a non-stick skillet until charred in a few spots, about 30 seconds per side (be careful not to let tortillas burn.) Once charred, nestle tortillas in a cloth dish towel to keep warm and set aside.
Meanwhile, add 3 tablespoons of oil to a large non-stick skillet over medium- high heat. When it simmers, add potatoes, season with salt and pepper, and cook according to package directions. When potatoes are ready, remove from pan and set aside.
Meanwhile, place eggs in a medium bowl and quickly break up egg yolks with a whisk. Stir in salsa, ½ cup of cheese, scallions, hot sauce (if using). Season with salt and pepper and whisk until smooth. Wipe out skillet potatoes were in and return to medium heat; add remaining 2 tablespoons oil. Add egg mixture and cook stirring occasionally until just set, about 4 minutes. Remove from heat, add remaining cheese, cover and sit until eggs are cooked to desired doneness and cheese is melted.
Divide eggs and potatoes among charred tortillas. Top with avocado and finish with additional salsa or sour cream, if using. Serve immediately.

Prosciutto and Egg Biscuit Cups

  • Nonstick cooking spray
  • 6 thinly sliced pieces of prosciutto (about 3-oz.)
  • 1 can (8-oz.) refrigerated buttermilk biscuits
  • 1/3 cup defrosted frozen spinach
  • 2 jarred roasted bell peppers, finely chopped
  • 6 large eggs
  • 1/3 cup shredded Mozzarella cheese (about 1 1/2 oz.)
  • Sour cream, for serving (optional)
  • Salad, for serving (optional)

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Heat oven to 350°F and arrange rack in the middle. Coat 6 jumbo muffin well or 6 (6 oz.) heatproof ramekins or cups with cooking spray.

Separate biscuit dough into 6 pieces then place 1 in each muffin cup. Press the dough two-thirds of the way up sides of muffin wells. Lay one piece of prosciutto on top of each biscuit dough piece, allowing the ends of each prosciutto piece to stick out of the muffin well. Divide spinach then peppers and cheese among muffin wells and finally crack an egg over the top of each.

Bake until egg whites are set, about 20 to 25 minutes. Run a butter knife around muffin wells to loosen. Serve immediately, with a dollop of sour cream and/or salsa, if using.

Don’t those look delicious? You can find more recipes on the NestFresh Eggs Blog. I’m really looking forward to trying out those recipes and others that use eggs and replacing them with NestFresh eggs.

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Kori

Content Creator at Kori at Home
Kori is an autistic mom who also happens to have ADHD and Anxiety. She is currently located in Albany, NY where she is raising a neurodivergent family. Her older daughter is non-speaking autistic (and also has ADHD and Anxiety) and her youngest daughter is HSP/Gifted. As an empath, HSP, and highly intuitive individual, Kori brings her own life experiences as an autistic woman combined with her adventures in momming to bring you the day-to-day of her life at home. Kori provides life coaching services for neurodivergent women (and those who identify as women) as well as Oracle card reading, Tarot card readings, and energy healing.

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desiree
desiree
6 years ago

the thing sound great and then i love the good food

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