Burnbrae Farms: EGG Creations – Recipes


Scrambled Vegetarian Hash Brown Pizza

PREP TIME: 10 min.

MAKES: 1 pizza, 10 slices


1 pkg (500g) Egg Creations Fat Free Garden Veggie

1 cup (250 mL) cooked diced potatoes (1 leftover baked potato)

½ cup (125 mL) black beans, rinsed and drained

Veggies and herbs of your choice (diced tomatoes, diced sweet peppers, diced avocado, corn kernels, chopped basil or cilantro)

1 cup (250 mL) shredded mozzarella cheese

Ranch dressing, to serve


1. Grease a large frying pan with cooking spray and heat over medium heat.

2. Add Egg Creations Fat Free Garden Veggie eggs, diced potatoes, black beans, veggies and herbs of your choice and season well with salt and pepper. Let cook, covered, until almost set, about 7 min.

3. Top with mozzarella cheese, cover and continue cooking for 2-3 min., until cheese has melted. Remove from heat and let stand 5 min. Transfer to a cutting board and slice into 10 slices. Pack for lunches or grab for breakfast on the go. Serve with ranch dressing as a dipping sauce and top with extra herbs, if desired.


* Feel free to add different vegetables like sliced mushrooms, chopped asparagus and diced eggplant.

* Try adding different types of cheese or a combination of cheeses like shredded cheddar and Havarti.

* This hash brown pizza is delicious cold. You can make in advance and eat cold for lunch or re-heat slices in the microwave.

Burnbrae Farms: EGG Creations – Recipeseggy-ramen

Ramen Egg Cups

PREP TIME: 10 min.



2 x 85g ramen noodles, cooked according to package directions

Egg Creations Whole Eggs Original Mushroom & Spinach

1 tbsp (15 mL) soy sauce

1 tsp (5 mL) hot sauce, plus extra to serve

¼ cup (60 mL) sliced green onions, plus extra to serve


1. Grease well a 12-cup muffin tin with cooking spray. Preheat oven to 350°F (180°C).

2. Place cooked ramen noodles in a large bowl. Pour over Egg Creations Whole Eggs Original Mushroom & Spinach. Stir to combine. Equally divide noodles into prepared muffin tin, letting excess egg drip back into bowl. Leave a dip in the middle of each noodle “nest” using your hands. Place in the oven and bake 5 min., to set noodles.

3. To remaining Egg Creations Original Mushroom & Spinach add soy sauce, hot sauce and green onions. Divide egg mixture between ramen “nests”. Continue to bake in oven until egg has completely set, 10 – 12 min. Remove egg cups from muffin tin, using a butter knife to loosen edges if necessary.

4. Top with extra hot sauce and a sprinkle of extra green onions, if using before serving.


* Use leftover spaghetti noodles instead of ramen noodles.

* Try adding a drop of sesame oil and a sprinkle of sesame seeds to ramen cups.

* Replace green onions with chopped cilantro or chopped fresh basil.

Burnbrae Farms: EGG Creations – Recipes


French Toast On-The-Go

PREP TIME: 10 min.



1 cup (250 mL) ½-inch diced day-old bread cubes

½ (250 mL) pkg Egg Creations Whole Eggs Original

2 tbsp (30 mL) milk

½ tsp (2 mL) cinnamon

1 tbsp (15 mL) brown sugar

Maple syrup, sliced fruit and berries, whipped cream, to serve (optional)


1. Pack ½ cup (125 mL) bread cubes into two, 2-cup (500 mL) mason jars. In a bowl whisk together Egg Creations Whole Eggs Original, milk, cinnamon and brown sugar. Pour mixture evenly between jars. Let soak for 5 min.

2. Place mason jars in microwave on low heat. Microwave for 1 – 2 min., on 30 sec., increments until French toast is cooked and egg has set. Keep a close eye on jars as they might bubble up.

3. Top with maple syrup, sliced fruit, berries and whipped cream (if using). Close jars with lids for a breakfast on-the-go.


* Try using egg bread for a sweeter version of French toast on-the-go.

* Add different spices like a pinch of nutmeg or pumpkin pie spice.

* Let bread soak in French toast mixture overnight and microwave in the morning for breakfast.