Scrambled. Sunny Side Up. Poached. Hard-Boiled.  However, you crack ‘em, eggs offer so many culinary options for any meal. Plus, the whole egg is a powerhouse of nutrients – from the high-quality protein1 in the whites to their bright yellow yolks, which are full of carotenoids, vitamin D and choline, a nutrient essential for transporting nutrients around the body.  Plus, with 70 calories in a large egg 2, eggs are great for waistline watching, too.

May is a fun month over here as it’s National Egg Month and I am partnering with the American Egg Board, to bring you all some tasty egg recipes and information all month long.  Plus, there’s a contest – yes, you can enter to WIN fun prizes!


May Is National Egg Month


All you have to do is . . .

Share a photo or video of your delicious egg dishes on Twitter or Instagram using #EggChallenge and #Contest and you could win a kitchen prize pack from the American Egg Board!

Winners will be announced weekly throughout the month of May, visit here for details.

This post is sponsored by the American Egg Board.

Try my Jalapeño Egg Poppers. May is #NationalEggMonth! #sponsored @IncredibleEggs Join me in the… Click To Tweet

Here’s my eggtastic recipe to inspire you to get in the kitchen today.  I can’t wait to see yours!


Jalapeno Poppers 3

Makes 12 poppers


6 jalapeños, cut in half

4 whole large eggs

1/4 cup cream cheese

1 Tablespoon smoked paprika

¼ cup sharp Cheddar cheese


Preheat oven to 400 degrees.

With a small spoon, removed seeds and white membranes from the jalapeños. Put them on a cookie sheet.

In a medium bowl, whisk together eggs, cream cheese and smoked paprika. On the stove top, over medium heat, pour egg mixture into a non-stick skillet.  Scramble the eggs.  Remove from heat.

Spoon the scramble eggs into jalapeños.  Top with Cheddar cheese.  Place in the oven for 20 minutes or until golden brown on the top.  Remove from the oven and let cool for 1 minute before serving.

Nutrition Information (per popper): Calories: 65 calories, Total Fat: 4.8 g, Saturated Fat: 2.3 g, Trans Fat: 0 g, Cholesterol: 101 mg, Sodium: 62 mg, Potassium 71 mg, Total Carb: 1.4 g, Dietary Fiber: 0.4 g, Sugars: 0.4 g, Protein: 4.1 g


1 Campbell B et al. International society of sports nutrition position stand: protein and exercise. J Int Soc Sport Nutr. 2007;4:8

2 US Department of Agriculture, Agriculture Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28. Basic Report: 01123





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