An Eggs-ellent Start to Spring!
Spring has sprung…or at least it is trying to here in Maine. When I think of spring, I picture daffodils, tulips, crocuses, and eggs! It is probably because eggs are everywhere this time of year in stores because of Easter. These eggs-ellent recipes offer a solution for a quick breakfast on the go or a creative way to use up fresh, local vegetables,
Brunching Burrito
The Brunching Burrito can play a starring role in your weekly meal plan. This wrap, packed with protein, combines scrambled eggs, beans, cheese, and fresh vegetables, and is a great way to start the day. The Brunching Burrito also works well as a quick lunch, and you can stash them in the work freezer for days when you are busy, on the go, or uninspired when you need to pack your lunch in the morning.
Egg Bites
Don’t be deceived, these Egg Bites are the perfect sandwich package. This recipe is another weekly staple to include in your meal plan rotation. They are a nice shift between a wrap and an English muffin sandwich.
Hard Boiled Eggs
Hard-boiled, or hard-cooked eggs, can serve as a quick snack or the foundation for egg salad or potato salad recipes. Keep a bowl of pre-peeled, hard-boiled eggs in the refrigerator (for up to 4 days) to serve as a satisfying mid-day or post-workout snack.
Egg Salad with Greek Yogurt
This take on a sandwich classic swaps mayonnaise for tangy Greek yogurt, resulting in a lighter, creamier texture with extra protein. This egg salad with Greek yogurt recipe is a perfect lunch when scooped into a whole-grain pita, wrap, or bread, or just part of a hearty bed of fresh greens.
Spinach Pie
This savory recipe is a cross between a frittata and a quiche, where the crust is mixed into the filling, and it is a great way to use large amounts of leafy greens when they are abundant in Maine. The Spinach Pie recipe can be served as a main course or as a side dish for brunch. This recipe reheats well, and makes a great dish as a “planned-over” meal.
Carrot Pie
For the final recipe, I wanted to share another savory crustless pie with shredded carrots, onion, and garlic powder baked into a cheesy egg custard. This quick carrot pie recipe is an excellent way to use up garden carrots and provides a colorful, nutrient-rich main dish for a vegetarian lunch. For easy meal prep, bake it in advance and enjoy with a piece of whole-grain bread and fruit.
Resources
- University of Maine Cooperative Extension Recipes.
- University of Maine Cooperative Extension Spoonful Blog. Food Safety Facts on Eggs. April 2023.
- Laurie Messing. Michigan State University Extension. Safely coloring, hunting, and enjoying Easter eggs. February 2024.
- Food Safety Facts: Facts About Eggs (Spoonful Blog)
- University of Maine Cooperative Extension Spoonful Blog. Using Egg Substitutes in Cooking and Baking. February 2023.
Author
Kate Yerxa is a registered dietitian and has been with University of Maine Cooperative Extension since 2008. Kate is the coordinator of the Expanded Food and Nutrition Education Program (EFNEP) and also teaches undergraduate nutrition courses at UMaine. Kate enjoys cooking with her kids – but really she enjoys having help in the kitchen at mealtime!