Louis Howe from NestFresh Interview

September 30, 2020
kat simons
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Join me, Kat Simons, as I talk to Louis Howe about celebrating the Autumn weather with some healthy brunch options!

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.
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