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Egg & Cheese Waffle Sandwich

This simple egg sandwich is packed with protein to keep kids full and sharp until lunch.


2 frozen round waffles (4-inch)
1 egg, beaten
1 slice American or Colby-Jack Cheese


1.) HEAT oven to 400°F. Generously COAT baking sheet with cooking spray. PLACE waffles on baking sheet.

2.) SPOON egg over waffles, spreading to fill cavities. BAKE in 400°F oven until egg is set and waffles are crisp, 10 to 12 minutes.

3.) TOP one waffle with cheese. COVER with remaining waffle and press together. LET STAND 1 minute to allow cheese to melt.

NOTE: For more servings, multiply ingredients by the number of sandwiches desired. Use a second baking sheet if needed.

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Hawaiian Scrambled Egg Pizza

Pizza is always a family favorite! Whether you make a full pie or opt for individual English muffin style pizzas, get the kids involved in the cooking process by having them top their own pizzas.


1 (12”) whole wheat thin pizza crust or 1 (12 oz.) package whole wheat English muffins
6 large eggs, whisked together
¾ cup fully cooked ham, cubed
¾ cup fresh or canned pineapple, diced
1 cup cheddar cheese
Chopped green onions for garnish, optional
Salsa, to serve


1.) Preheat oven to 400° If using pizza crust, place on a 12-inch pizza pan. If using English muffins, place open faced on a baking sheet.

2.) In a medium skillet over medium heat. Spray with nonstick cooking spray. Pour eggs into skillet. Once edges start to cook, use a spatula to pull edges to the center. Repeat movement until eggs are completely cooked.

3.) Spread scrambled eggs over pizza crust or English muffins. Top with equal amounts of ham, pineapple, and cheese. Bake 8-10 minutes, until cheese is melted.

4.) If desired, garnish with chopped green onions.

5.) Serve. Refrigerate leftovers up to 3 days.

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Farmers Market Omelets

Eggs and veggies are the perfect combo — This recipe uses farmers market favorites. Make it your own and mix in your favorite veggies (or just the ones you have on hand).


4 Large Eggs
2 Tsp. Grated Fat-Free Parmesan Cheese
1/2 Tsp. Dried Basil Leaves
1/4 Tsp. Garlic Powder
2 Tsp. Canola Oil, Divided
1/2 Cup Sliced Mushrooms
1/2 Cup Thinly Sliced Yellow Summer Squash
1/2 Cup Thinly Sliced Zucchini
1/2 Cup Chopped Red Bell Pepper


1.) COMBINE filling ingredients in 7 to 10-inch nonstick omelet pan or skillet. COOK and stir over medium heat until water has evaporated and vegetables are crisp-tender, 3 to 4 minutes. REMOVE from pan; keep warm. CLEAN pan.

2.) BEAT eggs, 1/4 cup water, cheese, basil and garlic powder in medium bowl until blended. HEAT 1 tablespoon canola oil in same pan over medium-high heat until hot. TILT pan to coat bottom. POUR IN 1/2 of the egg mixture. Mixture should set immediately at edges.

3.) GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

4.) When top surface of eggs is thickened and no visible liquid egg remains, PLACE 1/2 of the filling on one side of the omelet. FOLD omelet in half with turner and SLIDE onto plate; keep warm. REPEAT with egg mixture and filling to make second omelet. SERVE immediately.

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