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From the American Egg Board, here are three easy ways to enjoy outdoor fall fun – eggs in a sandwich, to go! Note that when including eggs in a tailgate, hike or picnic, they should always be packed in a cooler on ice. Do not allow cooked eggs to remain at room temperature for longer than one hour, including preparation and service time.

Egg White & Turkey Wrap
Makes 12 wraps

Ingredientsturkey wrap

24 oz. turkey sausage
36 oz. frozen or liquid egg whites
12 slices provolone cheese
1 1/2 cups bruschetta tomato topping, prepared
9 oz. (6 cups) spinach leaves, chopped
12 tomato wraps


In a large sauté pan, cook turkey sausage until fully cooked, breaking into small pieces as it cooks. Set aside and keep warm.

For each sandwich, cook three egg whites or 3 ½ ounces liquid egg whites in a spray-coated 8-inch nonstick sauté pan. Add in turkey sausage crumbles. Cook egg whites until firm and opaque throughout, with no visible liquid egg remaining.

To assemble wraps, cover center with scrambled egg whites, 2 ounces (⅓ cup) and turkey sausage crumbles, 2 tablespoons prepared tomato bruschetta, one slice provolone and 3/4-ounce (½ cup) chopped spinach leaves. Grill or fry wrap over medium heat just until cheese melts and heated throughout.

Hard-Boiled Egg and Blue Pimiento Cheese

Makes 12 servings

Ingredients for Blue Pimento Cheeseegg and cheese

8 oz. aged white cheddar cheese, shredded
1/2 cup mayonnaise
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 tbsp. minced shallots
1/4 tsp. white pepper
8 oz. Gorgonzola cheese, crumbled
1/3 cup red peppers, diced and roasted

Directions for Blue Pimento Cheese

Combine cheddar, mayonnaise, Worcestershire sauce, garlic, shallots and pepper in a mixer and whip until well combined and fairly smooth (about 2 minutes). Slowly stir in the Gorgonzola and roasted red peppers and mix just until combined. The cheese spread will be chunky. Chill.

Additional Ingredients

12 slices peppered bacon, thick cut
12 hard-boiled eggs, peeled and sliced
3 cups baby arugula
12 whole-grain bagels


Preheat oven to 350° F. Place strips of peppered bacon on parchment-lined baking sheet.
Bake until bacon is crisp and browned, about 15 – 18 minutes. Cut in half and keep warm.

Toast bagel. To assemble, cover bottom half of bagel with 3 tablespoons blue pimento cheese, then top with 2 half slices of bacon, ¼ cup baby arugula and a sliced, hard-cooked egg.
Cover with toasted bagel top.

Philly Quesadilla

Makes 12 servings

Ingredientsphilly quesadilla

2 tbsp. olive oil
12 oz. (2 cups) red bell pepper, thinly sliced
12 oz. (2 cups) onion, thin sliced
2 tbsp. garlic, minced
1 tbsp. basil, dried
Salt and pepper, to taste
1 lb., 14 oz. Philly steak slices (12, 2.5 oz. slices) frozen
24 large eggs
2 tsp. salt
1 1/2 tsp. lemon-pepper blend
24 slices provolone cheese (0.75 oz. ea.)
12 flour tortillas (8- to 9-in. size)


Grill peppers, onions and garlic in olive oil until soft and lightly browned. Sprinkle on basil. Add salt and pepper to taste. Toss; keep warm.

Grill steak slices on hot grill until thoroughly cooked, about 2 to 3 minutes; keep warm.
Blend eggs, salt and lemon-pepper. Cook and scramble eggs in small batches, as needed, until firm throughout with no visible liquid egg remaining. Keep eggs warm.

For each sandwich, layer 2 slices cheese, 1.5 oz. onion mixture, 2.5 oz. cooked meat slices, and 1/2 cup scrambled eggs on half of one side of tortilla. Fold tortilla over; grill or cook on Panini press until cheese is melted. Cut in half to serve.

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