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“EB Mine” Brunch with Eggland’s Best + a giveaway

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February is National Heart Health Month and we were thrilled to be asked to host an “EB Mine” Brunch for Eggland’s Best.  You know we can’t get enough breakfast around here.  We were joined by those we love and cooked up an egg-citing little egg feast!
According to the CDC, heart disease is the leading cause of death among men and women in the United States.  Proper nutrition and daily exercise are two simple steps you can take to help reduce your risk of heart disease.  
Eggs are one of the most nutrient dense foods you can eat and can easily be incorporated into a heart healthy diet.   Eggland’s Best Eggs contain more than two times the heart healthy omega-3 fatty acids than ordinary eggs, twice as much vitamin D and ten times more vitamin E.

So appropriate that one of our strawberries was heart shaped!  Today we’re sharing our recipe for Mediterranean Breakfast Pizza, later this week we’ll share the recipes for French Toast Kabobs and Egg Salad Dip.
Earlier this year, we made a breakfast pizza that was easy as well as delicious.  This is the heart healthy version of that pizza is full of our favorite Mediterranean flavors.  Spinach would be another great addition to this fabulous brunch dish.
Mediterranean Breakfast Pizza
by Becca {Crumbs and Chaos}
Ingredients
  • 1 can CRESCENT ROLLS
  • 4 EGGS
  • 1/4 cup MILK
  • SALT & PEPPER
  • ROASTED RED PEPPERS, chopped
  • KALAMATA OLIVES, chopped
  • MARINATED ARTICHOKE HEARTS, chopped
  • FETA CHEESE, crumbled
  • DRIED OREGANO
Instructions
Preheat oven to 375°.
Lightly grease or line a baking sheet with parchment paper. Remove crescent rolls from can and press seams together to make one large rectangle. Bake in oven for 5-8 minutes until it just starts to turn golden.
Meanwhile, in a medium bowl, scramble eggs with milk and salt and pepper. Cook in a small skillet until just set.
Layer eggs on crust, top with red peppers, artichoke hearts and olives. Sprinkle feta cheese over top and lastly sprinkle oregano lightly over entire pizza. Return to oven for 5-6 minutes or until heated through.
Cut into squares and serve immediately.
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Recipe Source: A Crumbs and Chaos Original

*The GIVEAWAY*

You will receive:
2 coupons for free Eggland’s Best dozen (any variety) eggs
1 coupon for free Eggland’s Best Hard Cooked and Peeled eggs
Eggland’s Best apron, spatula, whisk, cutting board, mixing bowl, scraper, coffee mug, plush egg and tote bag
To enter (leave a comment for each one that you do)
1) Leave a comment telling us what heart healthy ingredient do you feel pairs well with Eggland’s Best eggs?
2) Follow us on Twitter
3) Follow us on Pinterest
4) Let us know how you see our daily blog posts – is it by email, in an RSS feed, on Facebook?
This giveaway will close on Friday, March 2nd at 12 noon.

The winner of this giveaway was announced here!

Disclosure:  Eggland’s Best provided us with VIP coupons, gift card, information and prize pack to giveaway to our readers.

You can find us linking up here!


Comments

  1. The Cottage Market {Andrea} ♥ says

    What a wonderful post! i do believe my favorite heart healthy pair with eggs is spinach! a bit of fresh baby spinach sauteed in a touch of olive oil and garlic with a bit of scallions nestled in a yummy fluffy omelette! or another way is place the sauteed spinach on a beautiful piece of 12 grain toast and then top with a poached egg…sprinkled with sea salt and freshly cracked pepper!

    i am following on pinterest
    on twitter and i view you each day from google connect — the old fashion way — i see you in my feed and i click in! : )

    hugs and wishes for a perfect day! i just don’t tune in for the meat recipes being a veggie : ) but i love love love your blog! : )

  24. MommaMary says

    The items to be paired with Eggland’s Best eggs are endless. I love scrambled eggs with a a spoonful of salsa on top, or paired with a couple of rashers of turkey bacon. Love your product!

  29. Anonymous says

    I like using my EB eggs for everything I make – I use them in my baking (cupcakes of any kind are my favorite things to bak), making waffles and pancakes (we use squash babyfood in our pancakes for extra flavor too) and we love to make omlets – the favorite has potatoes, spinach, onions and tomatoes. YUUMMY!

    melbanie23@hotmail.com

  33. Theresa says

    I follow you on my email account and facebook.
    I love my eggs with mushrooms, onions, carrots, tomatos, and different cheese wrapped up in a tortilla. YUM!

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