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Three Egg-cellent Recipes to Start the Day

July 24, 2024 Recipes

If you’re looking for a few egg-cellent ways to start your day with eggs, look no further! Packed with protein and quick to whip up, these egg recipes offer the fuel your body needs for those eggs-tra busy days!

Classic Egg Sandwich

Start your day with a quick and easy egg and whole-grain English muffin and you’ll have plenty of protein to keep you going until lunchtime.

PREP TIME: 15 mins | TOTAL TIME: 15 mins SERVINGS: 2

KITCHEN GEAR

  • Small bowl
  • Small nonstick skillet
  • Spatula
  • Plates

INGREDIENTS

  • 2 large eggs
  • 2 tsp vegetable or olive oil
  • 2 whole-wheat English
  • muffins, split and toasted

Instructions

  • Preheat a small skillet over medium heat for about 2 minutes, then add the oil.
  • Crack one egg on the rim of the bowl, then empty it into the bowl. Throw away or compost the shell.
  • Slowly slide the egg from the bowl to one side of the skillet.
  • Crack the second egg into the bowl, then slide it onto the other side of the skillet.
  • When the eggs start to set and the edges are solid, use the spatula to flip the first egg, then the second egg.
  • Continue to cook the eggs until the yolks are firm.
  • Put an English muffin half on each plate. Slide an egg onto each muffin, then top with the other muffin halves. Serve right away.

Make it your own!

Scramble your egg, if you prefer, and/or add any of the following to your sandwich:

  • Sliced low-fat cheese (the heat from the egg will melt it a little)
  • A handful of baby spinach (the heat from the egg will cook it a little)
  • A couple slices of avocado and/or tomato
  • Hot sauce
couple gbaby crib in background

Egg Quesadilla

This protein-packed breakfast dish is a mix between a grilled cheese sandwich and a scrambled egg.

PREP TIME: 10 mins | TOTAL TIME: 10 mins
SERVINGS: 1

KITCHEN GEAR

  • Small bowl
  • Fork
  • Measuring spoons
  • Small pan
  • Spatula

INGREDIENTS

  • 1 large egg
  • salt
  • 1 teaspoon olive or vegetable oil
  • 1 6-inch corn tortilla
  • 1 tablespoon grated cheddar or Monterey Jack cheese
  • Salsa for topping (if you like)

Instructions

  • Preheat pan over medium heat.
    When the pan is hot, add oil, and heat for about 30 seconds.
  • Crack egg into the bowl, add a pinch of salt, then use fork to beat well until the yolk and white are evenly yellow.
  • Add the egg to the pan and let it set for around 10-15 seconds.
  • Put the tortilla on top of the egg and press it down a little — the egg should still be soft enough that the tortilla will stick to it. Let the egg set until it doesn’t look runny, then use the spatula to flip so the tortilla is now on the bottom.
  • Sprinkle cheese over the egg.
  • Cook until cheese is melted, egg is set, and tortilla is nicely browned. Fold in half with egg and cheese on the inside, topped with salsa, if you like, and serve right away.

Get Creative!

get creative

Try adding:

  • a cup of diced green, yellow, or red bell peppers
  • a spoonful of plain yogurt
  • a dash of hot sauce
  • a sprinkle of fresh, leafy herbs such as cilantro, basil, or chives
  • a handful of baby spinach

Green Egg Bake

Give this baked egg dish a try and let the oven do a lot of the cooking for you! This is an easy breakfast, lunch, or dinner casserole that’s just as good cold as it is hot.

PREP TIME: 30 mins | TOTAL TIME: 1 hour
SERVINGS: 8

KITCHEN GEAR

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • 8 x 8-inch baking pan, or 9-inch pie pan
  • Medium-sized skillet
  • Heatproof spatula
  • Medium-sized bowl
  • Fork or whisk
  • Pot holders

INGREDIENTS

  • 3 tablespoons vegetable oil
  • 1 onion, peeled and chopped
  • 4 cups (packed) spinach leaves, chopped
  • 8 large eggs
  • 1⁄2 cup shredded or crumbled cheese, such as cheddar, Swiss, feta, or Parmesan
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon black pepper

Instructions

  • Preheat oven to 350 degrees. Use a clean hand or a paper towel to grease a baking pan with 1 teaspoon oil.
  • Preheat a skillet on the stove over medium heat, and carefully add the remaining 2 teaspoons oil.
  • When the oil is hot, add onion and cook, stirring occasionally, until golden and softened, about 7 minutes.
  • Add the spinach, and cook until just wilted, about 2 minutes. Set aside until cool, about 10 minutes.
  • Put the eggs, salt, and pepper in bowl and use fork or whisk to mix well.
  • Add the cooled spinach mixture and cheese, mix well.
  • Pour the mixture into the pan and carefully move it to the oven.
  • Bake until the top is golden and eggs are set, 25–30 minutes. To see if the eggs are set, use pot holders to jiggle the pan back and forth: you should not see the eggs moving around as if they’re still liquid in the center.
  • Serve warm or at room temperature, or cover and refrigerate up to 2 days.

Add in More Flavors!

  • Instead of spinach, add other favorite greens like shredded kale, chard, or mustard greens.
  • You can also add 1 cup chopped asparagus (raw or cooked), shredded zucchini, diced cooked sweet potatoes, or fresh or frozen corn kernels.
  • Add 1/4 cup chopped fresh basil or flat-leaf parsley leaves, 2 tablespoons chopped cilantro or mint leaves, or 1 tablespoon chopped dill.

Feeding a 6-7 Month Old

Feed solids with a spoon and from a bowl, never from a bottle.

Feeding a 10-12 Month Old

Breast milk is the most important source of nutrition for your baby, even after you start offering solid foods.

Feeding a 8-9 Month Old

Feed solids with a spoon. Never put cereal in a bottle.

Tips

Mom new born home

Breast milk and formula feeding:

Around 2-3 weeks, 6 weeks, 3 months, and 6 months of age, babies may experience a growth spurt when they feed more often.

As they grow babies can hold more milk, so feedings may become further apart and take less time.

To prevent choking, always hold your baby when feeding. Never prop up a bottle to feed.

Start offering whole milk when your baby is one year old.

The American Academy of Pediatrics recommends exclusive breastfeeding for the first six months and that breastfeeding continue for at least 12 months and beyond.

feeding solid foods

Feeding solid foods:

Wait to offer solid foods until your baby:

  • Can sit up and hold up their own head.
  • Opens their mouth when they see food.
  • Can close their lips around a spoon.

To prevent choking, always hold your baby when feeding. Never prop up a bottle to feed.

Try one new food at a time. Wait 5 days before trying another new food to watch for allergies. Food allergies may include wheezing, rash, or diarrhea.

Introduce peanut butter around 6 months. Spread a small, thin smear of peanut butter or nut butter thinly on a cracker.  Watch your baby for any reaction for the next 2 hours.

Babies under one year should NOT have honey due to the risk of botulism. Also, babies should not have foods that can cause choking like nuts or whole grapes.

All babies are different. Talk with WIC or your baby’s healthcare provider about your baby’s needs.

Feeding Cues

Feeding a 4-5 Month Old

Before teeth come in, wipe gums with a soft, clean wash cloth after each feeding, especially before bed.

Feeding a 0-3 Month Old

Newborns have tiny tummies and need to be fed often. In the first few weeks, you may need to wake your baby to feed if they sleep longer than 4 hours.

Growth Spurts

Many babies are fussy during a growth spurt and will want to nurse longer and more often. This is called cluster feeding. This is your baby’s way of helping you increase your milk supply so that you can keep up with their needs. Remember, the more your baby nurses, the more milk your body makes.

Growth spurts can happen at any time, and every baby is different.

They often happen at these ages:

two-three-weeks

2 to 3 Weeks

6 Weeks

three-months

3 Months

six-months

6 Months

What foods can I get?

Authorized Food List
Authorized Food List

Where can I shop?