Easy, Healthy Autumn Brunch

There is something so special about the crisp autumn air. The temperatures have dropped a bit where we live, which means the leaves will quickly trade shades of green for more vibrant colors like red, yellow and orange.

This morning I had the chance to join the fun folks at WTSP 10 on Great Day Live in Tampa, FL from the comfort of my kitchen chatting all things fall!

One of the things we talked about was the importance of a Better Breakfast or Brunch. Of course, most everyone knows breakfast is the most important meal of the day, but we don’t always have the time, especially during the week.

In our house, weekends are a great time to catch up on a better brunch, so I was happy to provide them with a couple ideas.

Fiber and protein are the most important factors in a healthy start to the day. Did you know that one egg contains 7 grams of protein, and the yolk is packed with other nutrients like vitamin A, calcium, vitamin D, iron and vitamin B.

A healthy breakfast or brunch should make you feel more energized throughout the day, here are a couple recipes I demonstrated this morning!

Easy NestFresh Egg Muffins


● 1 dozen NestFresh eggs

● 24 slices lower-sodium chicken or turkey lunchmeat

● 1 chopped red pepper

● 1 cup thinly sliced green onion

● 1 cup shredded cheddar cheese

● Salt & pepper to taste


1. Lightly oil a muffin pan. Line each opening with 2 slices of the lower-sodium lunch meat.

2. Crack 1 egg into each cup. Add a few pieces of the chopped red pepper on top.

3. Sprinkle each egg cup with some shredded cheddar cheese. Garnish with green onion. Add salt and pepper to taste.

4. Bake at 375 degrees for 15-20 minutes until the egg is set. (This can be made the night before and stored in an air-tight container in the refrigerator. Reheat in the microwave for 30 seconds.)

Baked Pumpkin Oatmeal


● 2 NestFresh eggs

● 1 cup milk

● 1 15-ounce can pumpkin puree

● 3 tablespoons honey

● 1 teaspoon vanilla extract

● ½ teaspoon ground nutmeg

● 1 teaspoon ground cinnamon

● ½ teaspoon ground cloves

● 2 cups rolled oats

● Extras: Raisins, dried cranberries, pumpkin seeds (if desired)


1. Lightly grease a 9 by 9-inch baking dish. In a large bowl, whisk eggs, milk, pumpkin, honey and vanilla until well blended.

2. Fold in the oats and spices. Stir in any “extras,” as desired.

3. Pour into the  prepared dish and bake in a preheated 350-degree oven for 30-35 minutes.

4. Allow to cool for 5 minutes. Top with milk, yogurt or peanut butter for extra flavor.


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