What would Easter be without eggs? Chocolate eggs, marshmallow eggs, deviled eggs … you name it! This year, step up your Easter egg game by adding colorful veggies to your favorite egg dishes.
5 Simple Ways to Add More Veggies to Your Egg-Based Meals and Snacks
- Vegetable Egg Bakes. Didn’t get around to boiling your eggs? No problem! Make a vegetable egg bake packed with your favorite veggies, like peppers, onions, broccoli and mushrooms.
- Breakfast Sandwiches. Make your own quick and easy breakfast sandwich by combining your choice of whole grain toast, lean protein, cheese and veggies, like tomato, mushrooms, onion and spinach.
- Deviled Eggs. Who says plain deviled eggs are the only way? Explore fun twists for this traditional appetizer. Mix it up by adding finely chopped vegetables to the creamy filling, or try replacing the yoke with puréed veggies, like avocado.
- Egg Salad. Egg salad is super versatile! Try adding fresh vegetables, like celery, carrot and onion. Serve on whole grain bread or on a bed of leafy greens.
- Hash. A one-dish hash is a great option for breakfast or dinner! You can add a variety of colors, flavors and textures to this dish by including apples, spinach, peppers, tomatoes and potatoes.
Apple, Potato and Bacon Hash
Yield: 4 Servings
- 3 strips turkey bacon
- 1 Tbsp. canola oil
- 1 yellow onion, chopped
- 2 sweet potatoes, diced
- 2 baby red potatoes, diced
- 1 granny smith apple, diced
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 Tbsp. parsley, chopped
- 4 large eggs, fried or poached
- Heat a small skillet over medium-high heat. Cook bacon until crispy and break or chop in to pieces. Discard bacon fat.
- In a large non-stick skillet, heat canola oil to medium-high heat. Add onion and sauté 2-3 minutes, until soft. Add sweet and baby red potatoes, turn heat to low-medium and allow to cook about 10 minutes with the lid on, stirring frequently.
- Remove lid and increase heat to medium-high. Add apple and cook until ingredients are browned, about 6-7 minutes.
- Transfer hash to four plates. Sprinkle each with bacon and parsley and top with an egg.
Recipe adapted from: Festival Foods Blog
Lauren Tulig, RDN, CD
Skogen’s Festival Foods
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