'Eggceptional' Breakfasts From The Egg Council

Published 3:57 pm Tuesday, August 28, 2012

To the Virginia Egg Council, “back to school” means back to breakfast.

No time for breakfast? The Egg Council has an answer for that, too. They've published a recipe booklet, “Eggsceptionally Easy Breakfast,” for fast-paced fall mornings. To get a copy, send a SASE to Mary Rapoport, Virginia Egg Council, 3401 West Ridge Rd., Roanoke, VA 24014-4223.

“The importance of a high-quality breakfast can't be underestimated,” stated Marcia Greenblum, MS, RD, senior director of Nutrition Education, Egg Nutrition Center. “Eggs are all natural and provide one of the highest quality proteins of any food available.”

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Try one of the Egg Council's recipes and get a good (and healthy) start for the day. The recipes include: Microwave Egg, Canadian Bacon & Cheese Muffin, Ham, Mushroom & Swiss Coffee Cup Scramble, Microwave Mexican Omelette, Santa Fe Muffins.


1 slice Canadian bacon or thin sliced deli ham, 1 egg, beaten, Shredded Cheddar cheese, 1 English muffin

Line the bottom of ramekin or custard cup with Canadian bacon, (if using ham, fold in half). Pour egg over Canadian bacon, Microwave on HIGH 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds longer. Season with salt and pepper, if desired. Top with cheese and serve on English muffin.


1 egg, 1 T. water, 1/4 c. mushroom, chopped, 1 thin slice deli ham, diced, shredded Swiss cheese

Coat 12-oz. microwave safe coffee mug with cooking spray. Add egg, water, mushrooms and ham; beat until blended. Microwave on HIGH for 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. Season with salt and pepper, if desired. Top with cheese.


2 eggs, 2 T. water, 1 tsp. butter, shredded Mexican cheese, chunky salsa

Beat eggs and water in small bowl until blended. Microwave butter in 9-inch glass pie plate on HIGH until melted, about 30 seconds. Tilt plate to coat bottom evenly. Pour egg mixture into hot pie plate. Cover tightly with plastic wrap, leaving a small vent. Microwave on HIGH for 1-3/4 to 2 minutes. Do not stir. When top is thickened and no visible liquid egg remains, season with salt and pepper, if desired. Place half of the cheese on one half of the omelet. Fold omelet in half with turner; sprinkle with remaining cheese. Microwave on HIGH 10 seconds or until cheese melts. Serve with salsa.


4 eggs, 1 c. reduced fat extra sharp, 1 c. reduced fat Colby cheese, Cheddar cheese, 1/2 c. Bisquick, 4-oz. can diced chilies, 1/4 c. nonfat milk

Preheat oven to 425 degrees. Spray 8 regular muffin cups with cooking spray. Whisk eggs in large mixing bowl. Stir in cheeses, biscuit mix, chilies, and milk until well combined. Divide mixture evenly between prepared muffin cups. Bake 15 to 18 minutes or until muffins are set. Remove from oven and let stand 5 minutes before removing from muffin cups. Serve warm.

Note: make mornings easier by preparing these muffins the night before – warm in the microwave the next morning.