SAINT PETERSBURG, Fla. — They say breakfast is the most important meal of the day, so we're getting some help! Lifestyle blogger Shanisty Ireland is a mom of four who still manages to get breakfast on the table. She joined GDL to share recipes for an easy autumn brunch. Try out her recipes for egg muffins and baked pumpkin oatmeal below.
Easy NestFresh Egg Muffins
Ingredients
● 1 dozen NestFresh eggs
● 24 slices lower-sodium chicken or turkey lunchmeat
● 1 chopped red pepper
● 1 cup thinly sliced green onion
● 1 cup shredded cheddar cheese
● Salt & pepper to taste
Directions:
1. Lightly oil a muffin pan. Line each opening with 2 slices of the lower-sodium lunch meat.
2. Crack 1 egg into each cup. Add a few pieces of the chopped red pepper on top.
3. Sprinkle each egg cup with some shredded cheddar cheese. Garnish with green onion. Add salt and pepper to taste.
4. Bake at 375 degrees for 15-20 minutes until the egg is set. (This can be made the night before and stored in an air-tight container in the refrigerator. Reheat in the microwave for 30 seconds.)
Baked Pumpkin Oatmeal
Ingredients
● 2 NestFresh eggs
● 1 cup milk
● 1 15-ounce can pumpkin puree
● 3 tablespoons honey
● 1 teaspoon vanilla extract
● ½ teaspoon ground nutmeg
● 1 teaspoon ground cinnamon
● ½ teaspoon ground cloves
● 2 cups rolled oats
● Extras: Raisins, dried cranberries, pumpkin seeds (if desired)
Directions:
1. Lightly grease a 9 by 9-inch baking dish. In a large bowl, whisk eggs, milk, pumpkin, honey and vanilla until well blended.
2. Fold in the oats and spices. Stir in any "extras," as desired.
3. Pour into the prepared dish and bake in a preheated 350-degree oven for 30-35 minutes.
4. Allow to cool for 5 minutes. Top with milk, yogurt or peanut butter for extra flavor.