Loving Eggland’s Best Review and Giveaway!

This is a compensated review by BlogHer and Eggland’s Best.

Please link to the official site for more information: Visit the Eggland’s Best Official site


Contest is now closed. Congrats to entry #358, Laura, who was chosen from Random.org

I am thrilled to be hosting this Review and Giveaway for Eggland’s Best Eggs. Not only am I reviewing this product, but am offering a $100 Visa Giftcard for my readers!

Eggs are a staple in my home as I bet they are in your homes too! I was so impressed to find that Eggland’s Best Eggs contain ten times more Vitamin E than ordinary eggs, 100 mg of Omega 3,  25% less Saturated Fat, and 200 mcg of Lutein, shown to contribute to eye health. It was also comforting to find that Eggland’s Best Eggs are produced by hens that are fed an all-natural, all-vegetarian diet. Basically, these eggs are more healthy than your typical egg and that rates GREAT with me!! With all the cooking and baking I do, I want nothing but the best eggs for my family.

I was not sure if I would be able to tell a difference when cooking with Eggland’s Best Eggs, but I will tell you, there was a difference, they tasted wonderful! I will definitely be a long time consumer of Eggland’s Best!

Here are three recipes of mine that feature eggs…

A collage of healthy banana muffins with peanut butter and chocolate chips.

Healthy Chocolate Chip Banana Muffins with Peanut Butter

Moist and fluffy, healthy banana muffins are loaded with creamy peanut butter and rich chocolate chips. The perfect easy breakfast idea!
Course: Breakfast
Cuisine: American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 Muffins
Calories: 313kcal
Author: Jenny
Print Pin


  • 4 tablespoons softened butter
  • 2 Eggs (I use Eggland's Best Eggs)
  • 2 ripe bananas mashed
  • 1 cup low fat vanilla yogurt
  • 2/3 cup sugar
  • 1/4 cup creamy peanut butter
  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup semi sweet chocolate chips
  • 1/4 cup Turbinado sugar or another coarse sugar
  • 1/2 cup shredded sweetened coconut


  • Preheat oven to 350 degrees F.
  • Place butter, eggs, bananas, yogurt, sugar and peanut butter into a large mixing bowl. Mix to combine.
  • Place all dry ingredients into a separate large bowl and stir to combine.
  • Slowly add to wet ingredients along with the chocolate chips until just combined.
  • Scoop into muffin tins lined with paper cups 2/3 way full. Sprinkle with coarse sugar and shredded coconut.
  • Bake for 20-25 minutes or until toothpick comes out clean from center.


Calories: 313kcal | Carbohydrates: 44g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 276mg | Potassium: 270mg | Fiber: 3g | Sugar: 24g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
Keywords: easy muffins recipe, healthy banana muffins


A plate of Broccoli Cheddar Egg Muffin Pull-Aparts

Broccoli Cheddar and Sausage Egg Muffin Pull-A-Parts

These egg muffins are loaded with salty buttermilk biscuits, nutritious broccoli, gooey cheddar, and spicy hot sauce.
Course: Breakfast
Cuisine: American
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 6 servings
Print Pin


  • 6 Pillsbury Buttermilk biscuits from can, 8 count
  • pinches of kosher salt and fresh cracked black pepper
  • 1 cup cooked broccoli florets cut up into small pieces
  • 1/2 cup cooked sausage links cut up
  • 4 Eggland's Best Eggs
  • 3 tablespoons milk
  • pinches of kosher salt and fresh cracked black pepper
  • 1 cup shredded cheddar cheese
  • Cholula hot sauce


  • Preheat oven to 350 degrees F. Spray a texas size 6 Cup muffin tin with cooking spray. You’ll have 2 extra biscuits left over. Bake them separately if so desired. Cut each of the 6 biscuits into 8 triangles and place into each muffin tin. Lightly sprinkle each biscuit cup with salt and pepper.
  • Sprinkle broccoli and sausage evenly over each biscuit filled muffin cup.
  • Place eggs, milk, salt and pepper into a mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit. Top each with sprinkles of cheddar cheese and bake for 28-32 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup. Remove and arrange onto serving plate. If you like it spicy serve with a nice hot sauce like Cholulla, it’s wonderful!! Pull them apart with your fingers or cut with a fork. Enjoy.
Keywords: breakfast egg muffins, egg muffins, sausage muffins



A stack of Silverdollar Waffle Pancakes with Blackberry Syrup

Silverdollar Waffle Pancakes with Blackberry Buttermilk Syrup

Light and fluffy buttermilk waffle pancakes topped with a sweet blackberry syrup made with fresh berries.
Course: Breakfast
Cuisine: American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Print Pin


For the Syrup:

  • 10 fresh blackberries
  • 2 tablespoons sugar
  • 1 stick butter
  • 3/4 cup sugar
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla

For the Pancakes:

  • 2 Eggland's Best Eggs
  • 3/4 cup buttermilk
  • 1/2 stick melted butter
  • 1/2 teaspoon vanilla
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar


For the Syrup:

  • Place blackberries and sugar into a small saucepan over medium low heat. Stir occasionally for about 10 minutes. Pour into a sieve placed over a small bowl pressing on berries to extract the rest of the liquid. Set aside; discard smashed berries and seeds.
  • Place butter, sugar and buttermilk into a separate small saucepan over medium heat. Stir and melt until mixture comes to a low boil. Remove from heat and add in baking soda and vanilla. Mixture will foam. Mix in blackberry liquid then pour syrup into a serving dish. Cover to keep warm while preparing waffle pancakes.

For the Pancakes:

  • Whisk eggs, buttermilk, butter and vanilla into a medium bowl until well combined. In a separate bowl, sift the flour, baking powder, salt and sugar. Mix into wet ingredients until just combined.
  • Place waffle pancake pan (or large skillet) over medium heat and spray with cooking spray. When hot, pour a couple Tablespoons into each waffle mold. Carefully flip after 1-2 minutes or until browned on bottom. Cook second side until golden brown. Continue to cook until all batter is used.
  • Stack waffle pancakes and pour LOTS of syrup over top, enjoy!
Keywords: blackberry syrup, homemade pancakes, how to make pancakes


Now for the $100 Visa Giftcard Giveaway!

Rules:  To enter, leave me a comment below and share with us your favorite egg recipes, just explain them or give us the recipe. Desserts, savory or breakfast, we want to hear it! Make sure that the e-mail address you leave is correct.

  • No duplicate comments.
  • You may receive an additional entry by linking on twitter and leaving a link in the comments.
  • You may receive an additional entry by blogging about this contest and leaving a link in the comments.
  • This giveaway is open to
  • Winners will be selected via random draw, and will notified by e-mail.
  • You have 48 hours to get back to me, otherwise a new winner will be selected.
  • Please see the official rules here:
  • Winner will be chosen from Random.org

Contest begins 1/18/10 and ends 2/8/10

Be sure to check out Eggland’s pages onNutritional Benefits and Health and Wellness.

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  5. Courtney

    Quiche Lorraine is my fave

    Mix eggs, bacon, and sauteed onions with half and half and pour into a shallow pie crust and bake. Mmmmmmm yummy!

  6. Kelly E.

    Breakfast Pizza! Got a package of crescent rolls to use as the dough, scamble 5 eggs, pour over the dough, add hashbrowns, cheddar cheese, sausage and some parmesan cheese. Bake until bubbly!

  7. Cat

    My fav. egg recipe is an egg bake my Grandma used to make…I still need to get the recipe from her. I do know it had a whole lot of eggs, crumbled sausage, cheese, and bread chunks on top and you leave it in the fridge over night. It is SO GOOD! I have tried a lot of these now that I live 12 hours from “home” but just can’t get it just like Grandma’s.

  8. Miss Grace

    I’m not a big egg eater myself, but it’s just about the only source of protein I can sell my 4-year-old on. He takes them scrambled or overhard (with the yolks broken)

  9. Kat

    My boyfriend isn’t one for breakfast but with my fast and easy egg recipe its one meal he never misses. Its foundation is a piece of toast (I prefer sourdough), I bit of mustard for a little tang, a slice of salami or peperoni (which ever we have that week), A slice of Swiss cheese for me pepper jack for him, topped off with a over easy egg.

    Its so fast and easy. Its also very customizable for everyone’s taste. Everyone also goes crazy for my mini quiches.

  10. Melissa

    My absolutely favorite thing to eat with eggs is simple, a fried egg sandwich. My dad made them for me as a child and now I make them for my family. I just love how simple and great eggs can be!

  11. Ashley

    I love plain old scrambled eggs. I always buy Egglands Best eggs after my mom pointed out all of their added benefits. My husband and I like to add garlic salt and cheddar cheese to our eggs! So yummy- I am getting hungry now! Please enter me!

  12. Jessie

    my favorite way to cook with eggs is just plain ol scrambbled eggs but add in peppers and onions and cheese and sausage or bacon. Yum!!!

  13. Motley Made

    We make a delicious egg frutatta – add in 6 eggs beaten, diced bread, sausage, cheese, cup of milk, diced onions and peppers, and chill overnight. So delicious for a brunch the next morning!

  14. Amanda M

    A simple cinnamon raisin bread pudding is definitely my favorite egg-using dish! Oooo or maybe Spanakopita!

  15. Lydia

    My favorite things to make with eggs are chocolate brownies and egg salad wich tomatoes, cucumbers, and olive oil.

  16. Amanda

    I eat 2 scrambled eggs every morning for breakfast! My kids favorite is eggs-in-a-raft, or frog-in-a-hole.

  17. Sarah

    I’m all about the basics. Scrambled or fried eggs with toast and sausage is the perfect comfort breakfast!

  18. Brittany Albert

    I just love a cooked over easy egg. Nothing beats it!! We eat TONS of eggs in our house!!!

  19. Mari

    I try to eat low carb, so eggs are a large part of my diet. My favorite is a simple omelette, made with a dash of dill, steamed asparagus and goat cheese.

    runningmatey at hotmail dot com

  20. Mai

    My favorite recipe is to make sunny side up eggs with extra butter, breaking the yolk and mixing it with soy sauce and butter and finally eating it with a baguette 🙂

  21. Kenna

    My favorite recipe currently is an egg scramble with fresh veggies. I use broccoli, red pepper, and onions. Saute them in a little olive/vegetable oil and then scramble your eggs with the vegetables. Just before finishing, add some homemade salsa while cooking and then top the scramble off with more salsa! Easy and super fast dinner!

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