The picture I get when I think of eating eggs is that scene in Disney’s Beauty and Beast where Gaston gulps down a dozen eggs for his strong muscles. There is some truth to that! Adding eggs to your diet is the best source for protein and maintaining healthy muscles. I love that eggs are very versatile to cook with. You can fry, poach, scramble, boil and use eggs for baking. I personally enjoy a hard broiled egg for a snack to get my protein intake after a workout.
Eggs are also rich in omega-3 fatty acid which is most commonly found in oily fish. For those that don’t like to eat fish – eggs provide an excellent alternative source of omega -3’s which maintains healthy brain function as well as normal vision and supple skin! Eggs also contain a good source of cholesterol which some argue is bad for heart disease. However, recent studies that eggs (low on saturated fats) balance out the “bad cholesterol” in the body.
Although it is recommended to not put all your eggs in one basket; I recommend you at least put some into this delicious Breakfast Egg Bake! If you are looking for a healthier version of an egg bake- Here you go! Fresh veggies, fat-free dairy products and Bisquick Heart Smart® mix make it work deliciously. Enjoy!
1 cup chopped zucchini
1 large tomato, seeded, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
½ cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
½ cup fat-free egg product or 2 eggs
½ teaspoon salt
1/8 teaspoon pepper
1 Heat oven to 400°F. Lightly spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.
2 In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
3 Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.