Whenever you feel like having a heavy breakfast  or brunch take eggs, corn  and zucchini and you have a tasty meal the whole family will love.

Zucchini has many health benefits especially that it lowers cholesterol and protects you from cancer. It is also known to lower blood pressure which reduces the risk of heart attack and stroke. You could also change with recipe to use any vegetables you had in your fridge, experiment.

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Ingredients
• 1 1/2 cups zucchini, thinly sliced
• 1 cup fresh corn kernels (or one 8 oz can whole kernel corn, well drained)
• 1/2 cup sweet red peppers, chopped
• 1/4 cup onion, chopped
• 1/4 tsp Italian seasoning
• 1/8 tsp crushed red pepper
• 1 Tbsp water
• 4 large eggs
• 1/4 cup non-fat milk
• 1/4 cup (1 oz) low-fat shredded cheddar cheese 

Method

Let your child help you in cooking, this gives your child a sense of responsibility along with fun. Egg salad is a simple recipe that your kid can easily handle and a healthy meal too. Make Egg Salad with Pita Crisps and ask your toddler to mash the eggs, brush the pitas with oil, and sprinkle the pitas with garlic powder, red pepper, and salt.

An easy appetizer everyone will love.

Ingredients

• 2 7-inch pitas
• 1 tablespoon olive oil
• Paprika
• Garlic powder
• Salt
• 6 large eggs, hardboiled and cooled
• 1/3 cup light mayonnaise
• 4 teaspoons chopped shallots
• 1 & 1/2 teaspoons mustard
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper

Cooking Instructions

1. Heat oven to broil. Slice the pita horizontally into two rounds and brush the insides with olive oil and sprinkle with paprika, garlic powder, and salt. Cut each of the pita rounds into eight triangles. Place triangles brushed side up on cookie sheet and broil three minutes or until lightly toasted.

2. In a medium bowl mash the eggs with mayonnaise, shallots, mustard, salt, and red pepper to combine.

This recipe is something that both my husband and I grew up on. It's so simple yet it made an impact because we still have fond memories of this dish. This dish is super fun, perfect for a festive day, and it's even easy enough to make on a weekday morning.

Ingredients
• 4 tablespoons butter
• 4 slices of thick cut crusty bread
• 4 large eggs
• 1-3/4 cups shredded cheddar cheese

Cooking Instructions
1. Using a 2-inch biscuit cutter, or an empty tomato paste can, cut a hole in each of the slices of bread to create a place for the egg to sit.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Place two of the slices of bread in the skillet. Cook until the first side is browned (about 30 seconds), then flip. Place little bits of the remaining butter into the holes of each piece of bread.
3. Crack one egg into each of the holes in the bread and cook until the whites are halfway set. Flip each bread with a thin spatula and top each evenly with shredded cheddar.* Cover the skillet and cook for 30-60 seconds more or until cheese is melted. Placed finished "nests" on a plate. Repeat with remaining bread and eggs.
4. To keep each batch warm, place finished nests on a cookie sheet and place in a 200 degrees F oven.

What's the first thing that flashes in your mind whenever you think of quick and healthy breakfast? Egg, isn't it? Eggs are the natural source of Vitamin D and many other health benefits. Here are some yummy egg delicacies for you.

Mexican Scrambled Eggs

Ingredients:

• 3 tablespoons vegetable oil
• 4 corn tortillas, cut in thin strips 
• 2 tablespoons butter 
• 1/2 cup chopped tomato 
• 1/4 cup finely chopped onion 
• 1 small green chilli, seeded and chopped 
• 4 eggs, beaten until frothy 
• Salt to taste

Method:

• Heat 3 tablespoons of vegetable oil and saute the tortilla strips. Drain on paper towels or brown paper.
• Heat butter in skillet and saute the chopped tomato, onion and green chilli for about one minute. 
• Put tortilla strips back into the skillet. 
• Pour beaten eggs into the skillet over other ingredients and cook, stirring often, until mixture sets. 
• Sprinkle with salt to taste.

Try Eggs Florentine

Ingredients:

• 1 package (10 ounces) chopped frozen spinach
• 1/4 cup butter 
• 2 tablespoons all-purpose flour 
• 2 cups half-and-half 
• 8 eggs, poached salt and peppers to taste 
• Grated Parmesan cheese or shredded mild Cheddar cheese

Method:

• Cook spinach according to package instructions.
• Prepare white sauce. In a small saucepan, melt butter. Add flour; blend well. Gradually add half-and-half, stirring constantly, until thickened and bubbly.
• Place spinach in a lightly buttered shallow baking dish. Arrange cooked, drained eggs over the top of the spinach then pour white sauce over eggs. 
• Sprinkle with salt, pepper and cheese. 
• Bake eggs at 400° F for two to three minutes, until cheese is melted and lightly browned.

Enjoy these delicious breakfasts with your friends and family and add the extra pinch of taste to life.