Happy Saturday everyone! I’ve got some EGG-citing news to share with you…
I’m proud to announce that I’ve recently teamed up with Burnbrae Farms to run the Mississauga Half Marathon as an ambassador! Burnbrae Farms is a Canadian company that is still family owned and operated by the Hudson family. They are committed to social responsibility and have been producing eggs for 70 years.
Their fantastic egg family of products include:
- Naturegg Organic
- Burnbrae Farms Free Run Omega 3
- Naturegg Break-Free (has 80% less fat and cholesterol than regular eggs and is made from farm fresh eggs and other all-natural ingredients)
- Simply Egg White Free Run
- Egg Creations, and many more!
Check out the great line up of Egg products from Burnbrae Farms:
I’m so excited to be representing a great local brand and to fuel my training with eggs!
Nutrition is as important to sport performance as training and rest is, yet it’s that one piece of the performance triad that I struggle the most with. In our house we go through dozens of eggs a week. I find that they’re such a healthy and convenient way to get an extra boost of protein to help my body repair the damage that my training does to my muscles. Because muscle is comprised mainly of protein, it’s important to supply my body with that in order to heal and to progress.
Because I lack creativity when it comes to cooking with eggs, I’ve asked several of my healthy living blogger friends to share with me their healthy egg recipes to help fuel my training. I usually just eat hard boiled eggs either before or after my training runs, and while they are very yummy, there comes a point where you need to branch out and try preparing eggs another way.
So thanks to my friends, here are 30 great healthy egg recipes to try:
- Mason Jar Breakfast Casserole by Plaid & Paleo
- Camembrie Spinach and Tomato Omelette by Organic Runner Mom
- Egg White Collard Wrap by Pancake Warriors
- Quinoa Veggie Muffins by Itz Linz
- Perfect Hard Boiled Egg & Deviled Eggs by Fun Fit Flavor
- Spaghetti Squash and Eggs with Cheese by Clean Eating Veggie Girl
- Paleo Twice Baked Breakfast Sweet Potatoes by Plaid & Paleo
- Crustless Quiche by Pancake Warriors
- Egg White Breakfast Sandwich by Lean Clean & Brie
- Whole 30 Quiche with Sweet Potato Crust by A Doctor in the House
- Summer Vegetable Egg Salad by Clean Eating Veggie Girl
- Sun Dried Tomato and Basil Frittata by Little Chef Big Appetite
- Cheesy Mexican Frittata by Healthy Helper Blog
- Oven-Baked Zucchini, Mushroom, Onion & Bacon Frittata by Healthy Fit and Barefoot
- Veggielicious Egg Casserole by Sweet Tooth Sweet Life
- Eggs & Bacon Oatmeal Breakfast Pizza by Healthy Helper Blog
- Sweet Potato Crust Frittata by Veva Health
- Crustless Quiche by MCM Mama Runs
- Coco’s Healthy Quiche by Coco at Running with Perseverance
- Blueberry Basil Egg Bake by Sprint 2 the Table
- Twice Baked Breakfast Sweet Potato by Veva Health
- Shallot and Gruyère Omelette by Chelsea’s Healthy Kitchen
- Egg Waffles by The Lean Green Bean
- Spinach and Egg Muffin Melt by Veva Health
- Egg Muffins with Kale and Cauliflower Rice by Food Faith Fitness
- Thai Veggie Bowl with Fried Egg and Cilantro Ginger Dressing by Eat Spin Run Repeat
- Easy BLT Egg Casserole by Cotter Crunch
- Healthy Brown Rice Pizza Muffins by The Big Man’s World
- Veggie Breakfast Bites by Run to the Finish
- Spinach, Mushroom and Red Pepper Omelette Muffins by The Fit Foodie Mama
Here’s the conversion information for liquid eggs to shell eggs:
63 g (1/4 cup) is equivalent to 1 Extra Large egg
50 mL or 3.3 tablespoons replaces 1 large egg
1 carton or 250 mL is equivalent to four (4) servings
With the help of Burnbrae Farms eggs and the healthy egg recipes kindly shared with me by my friends, the Mississauga Half Marathon will be one of my best races ever – I can’t wait!
What’s your favourite way to eat eggs?