Eggland's Best Brinner & Giveaway!

A few weeks ago I received an email from Eggland's Best Eggs, asking me if I was interested in hosting a Brinner. What is Brinner? Well, it's something that we have all done before- it's Breakfast for Dinner or simply some combination of Breakfast and Dinner.

Of course, I said yes. I had some family members coming to town for a visit and I knew that would be the perfect time to have the Brinner. The hardest part was narrowing down the menu, but we finally picked out a really great one.

Since eggs were the star of the show, I decided that eggs should be an ingredient in each part of our menu. We had Avocado Deviled Eggs (pictured above), Garden Turkey Meatballs, Summer Squash Bacon & Mozzarella Quiche, Sweet Potato & Chile Hash w/ a Fried Egg, and a flourless Chocolate Cake for dessert (which has a surprising secret ingredient).


I had lots of help prepping the food, thanks to the family members I had visiting, so we were able to put it together quickly. A couple of friends came over and we enjoyed all of the dishes.

The Avocado Deviled Eggs were a nice twist on a familiar favorite. Just imagine guacamole as the filling for your Deviled Eggs. I used Eggland's Hard-Cooked Peeled Eggs to make them. My kids also really love these eggs as a snack.

The Garden Turkey Meatballs were really delicious. I finished them off in a really tasty pizza sauce.

The quiche recipe was one that my sister spotted in Cooking Light and she prepared it. You would never know that is was a light recipe because it was so delicious-definitely a crowd favorite!

The hash was really great too. I threw in a couple of extra veggies that I had on hand just for fun. It was spicy and yummy.

The Flourless Chocolate Cake contains a surprise ingredient that really just can't even be guessed. It was delicious. Dense and fudgy.

I used Eggland's Best eggs in all of these recipes.

Now, as part of the Brinner experience, Eggland’s Best provided me with a fun giveaway for you, my readers.

The giveaway includes:

• 2 free EB dozen coupons (any variety- classic, cage-free, organic)
• 1 free EB Hard-Cooked and Peeled Eggs coupon
• 4 EB ramekins
• 1 EB apron
• 1 EB whisk
• 1 EB spatula
• 1 EB egg timer
• 1 EB Eco bag
• 1 EB plush egg

All you have to do to enter the giveaway, is leave a comment on this post.

If you want to tell me your favorite way to prepare eggs, go for it. Please also feel free to share a link to your favorite egg recipe if you would like.

You have until 12:00 am EST on Monday, July 11th to enter this giveaway.

Hopefully you will try some of these recipes soon too and have your own Breakfast for Dinner party. Brinner can't be beat!


Here is the recipe for Avocado Deviled Eggs

Here is the recipe for Garden Turkey Meatballs

Here is the recipe for Summer Squash, Bacon, and Mozzarella Quiche from Cooking Light

Here is the recipe for Sweet Potato & Chile Hash with a Fried Egg from Fine Cooking
* I used nonfat Greek Yogurt to make the chile mayo
* I used less oil- only 2 or 3 Tablespoons
* I added diced zucchini to the hash
* I cooked the yolk in my eggs all the way through

Here is the recipe for Flourless Chocolate Cake



*This giveaway is open to US residents/addresses only, age 18 and older-No PO Boxes.
The winner will be chosen randomly.
All the opinions stated above are my own. I was provided with VIP coupons and a giftcard to help purchase the items necessary to make these dishes. I was also provided with a package similar to the one available in the giveaway.

Chard Quiche

I was looking for another way to use swiss chard a couple weeks ago and somehow found this recipe for Chard Quiche.

The thing that interested me the most, was the fact that the crust is made of wheat germ, flour, and sauteed chard. That's it. No butter, no shortening, etc.
This made me happy because my least favorite part of traditional quiches, is the pie-type crust. That is why we usually opt for frittatas for dinner when eggs are making an appearance.
I also had exactly 1 cup of whole milk in my fridge leftover from some dessert that needed to be used.

I might have used more chard than the recipe called for. I didn't weigh it or measure it. I figure it is okay to err on the side of more vegetables.
I also just used whatever cheese I had in the fridge. Happened to be mozzarella.

This was a really good quiche. I really loved the hearty/healthier crust.

The leftovers were good too.
This would be a great one to serve at brunch or dinner.

Recipe for Chard Quiche
* I used a little less oil than called for to cook the chard
* I used mozzarella cheese

Individual Quiches

For Q day I wanted to make quiche. My friend Nicole posted this recipe on her blog after she tried it because it was versatile and really yummy. She saw it on the Rachael Ray Show. The recipe originally calls for puff pastry as the base, but I wanted to make it lighter and phyllo was less expensive, so I went for phyllo. I also doubled the recipe and made half of them crustless. The original recipe called for normal bacon, but I always substitute turkey bacon and also called for Gruyere cheese. I am convinced you could use whatever cheese you have on hand and also substitute another cooked meat or veggie. These were quick and easy and the kids loved them!

Individual Quiches adapted from Rachael Ray Show
4 slices of turkey bacon, cut into medium dice
1/2 cup half-and-half
1 large eggs
1/2 cup egg substitute
1 tablespoon thyme leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Cooking spray
7-8 sheets phyllo dough
1/2 cup hickory smoked gouda cheese, grated
1/2 cup baby spinach, roughly chopped

Preheat oven to 4oo degrees F.
In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
In a large bowl, combine the half-and-half, egg, egg substitute, thyme, salt, pepper and nutmeg in a medium-size bowl.

Generously spray the muffin tins with cooking spray. Carefully get one sheet of phyllo dough and lay in on a cutting board. Spray it with cooking spray or brush with melted butter and layer another sheet on top. Continue layering until you have used all your phyllo sheets, making sure to spray the top layer as well. Cut layered phyllo into 6 equal squares with a pizza cutter. Carefully place each square into the each muffin round so that the dough extends slightly over the top of the muffin tin.

Divide the Gouda, spinach and bacon between each of the cups and fill them with the egg custard just to the top of the cup line.

Pop the quiches into the oven and bake about 20 minutes, until the filling is puffed and the crust is golden brown.
Serve with your favorite salad alongside.