The Food and Drug Administration has classified a recall of 60 different doughnut products to its second-highest level, the agency announced earlier this week in an update to its website. 

The recall was first announced on Jan. 7, but it was classified by the FDA as a "Class II recall" on Feb. 5. 

The recalled products were produced by FGF Brands, and were sold at grocery stores throughout the United States and Canada, said the FDA's report on the recall. The total recall amounts to more than 2 million cases of doughnuts, fritters, paczki, eclairs and munchkins. 

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The products were all produced prior to Dec. 13, 2024, and are "within expiration," says the FDA enforcement report. 

Listeria monocytogenes, the bacteria which may have contaminated the doughnuts, can cause listeriosis if consumed, said the website for the Centers for Disease Control and Prevention. 

"An estimated 1,600 people get listeriosis each year, and about 260 die," said the CDC.

Those at the highest risk from listeria are "pregnant women and their newborns, adults aged 65 or older, and people with weakened immune systems," said the agency. Other groups "rarely become seriously ill" when exposed to listeria, noted the CDC. 

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Unborn infants are at particular risk from listeria, said the CDC. 

"Infection during pregnancy results in fetal loss in about 20% of cases and newborn death in about 3% of cases," the agency said. 

A 2024 outbreak of listeria connected to a deli meat processing plant killed nine people and resulted in dozens of hospitalizations, FOX Business previously reported. 

A Class II recall is the second-highest classification of the FDA's recalls, says its website.

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These are issued when there is "a situation in which use of, or exposure to, a violative product may cause temporary or medically reversible adverse health consequences or where the probability of serious adverse health consequences is remote," says the FDA's website.

This is in contrast to a "Class I" recall, the highest level. 

A Class I recall is for "a situation in which there is a reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death," according to the FDA.

Vitamin D is an important nutrient but one that people tend to lack during the winter months. Vitamin D helps keep bones strong and works to support the body's immune system. 

The main way people get vitamin D is through sunlight — but with the shorter days and colder temperatures, spending time outdoors can be a challenge.

To make up for the lack of sunlight, certain foods can provide an extra boost of vitamin D, Laura Manaker, a South Carolina-based dietitian and nutritionist, told Fox News Digital. 

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"Combining tasty, vitamin D-rich foods with outdoor time on sunny days can help ensure your body gets what it needs, even in winter," she said.

These four foods can boost your body's vitamin D intake. 

Any sort of fatty fish like mackerel, salmon and sardines will come with a side of vitamin D, Manaker said.

A 3½-ounce serving of sockeye salmon contains an average of 670 international units (IU) of vitamin D, more than the recommended daily value for a person under age 70, according to the U.S. Department of Agriculture's website.

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The source of the fish, however, matters. A study by the National Institutes of Health found that farmed salmon has considerably less vitamin D content than wild-caught salmon. 

Eggs are another great source of vitamin D. A single egg yolk contains more than a third of a person's recommended daily amount of the nutrient, according to the USDA. 

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Adding eggs to a salad or sandwich can provide an easy vitamin D boost. 

Mushrooms are unique, Manaker said, as they are the "only produce-aisle item capable of producing vitamin D." 

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"When exposed to [ultraviolet] light, mushrooms can naturally synthesize vitamin D, similar to how our skin does when exposed to sunlight," she said. 

To better maximize the vitamin D levels of mushrooms, people can sun-dry them at home or look for mushrooms that are labeled "UV-exposed," Manaker said. 

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"One of my favorite ways to increase vitamin D levels is by enjoying a hearty mushroom soup or adding roasted mushrooms to salads and sandwiches during the colder months," she said. 

Starting the day with vitamin D is easier when consuming common breakfast foods that have been fortified with extra nutrients. 

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"Fortified foods such as dairy milk, fortified orange juice and certain cereals are also effective options," Manaker said. 

Milk can be fortified with up to 84 IU of vitamin D per 100 grams, according to the Food and Drug Administration's website. 

It's best to check the nutrition labels of cereal and orange juice to see how much extra vitamin D can be added to a morning meal, experts say. 

Egg prices are already steep – and might be getting worse. 

The average price of a dozen Grade A large eggs was $4.15 during the month of December, said the U.S. Bureau of Labor Statistics – an increase from $2.51 in December 2023. 

There are two things driving the price increases: the bird flu outbreak and state laws about cage-free eggs.

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Patrick Penfield, a professor and supply chain expert at Syracuse University’s School of Management, told Nexstar Media that egg prices could rise by as much as 20% before the year is over.

This means that the average price of a dozen large eggs could be nearly $5 by the end of 2025, which would be the highest-ever recorded average price for a dozen eggs.

The previous high egg price was in January 2023, when the average price of a dozen large eggs was $4.82. By August 2023, however, the average price had dropped to $2.04. 

Penfield predicted that egg prices could exceed that record as soon as February. 

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The current bird flu outbreak, which is technically known as "Highly pathogenic avian influenza" (HPAI), has resulted in a record number of deaths of egg-laying hens, the U.S. Department of Agriculture (USDA) said in a recent report.

In the last quarter of 2024, more than 20 million egg-laying hens died. 

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"Unlike in past years, in 2024, all major production systems experienced significant losses, including conventional caged, cage-free, and certified organic types," said the USDA. 

Once bird flu is detected, a farm must cull all the birds in the flock. This has had a devastating impact on the egg industry, as it takes approximately five months for a chicken to mature.

"Once a hen is five months old it can lay about one egg per day," said Penfield. 

Presently, there are no vaccines or medical treatments against bird flu, he said. 

The only defense is "biosecurity practices" – keeping chickens safe from wild birds and away from humans, keeping enclosures covered, and "reducing large puddles and standing water." 

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Penfield hopes that chickens will develop "some sort of natural immunity" against the outbreak, but warned Nexstar that this could take years. 

"We have not seen that yet and it will take many years for that to happen," Penfield told Nexstar. "Also, if they do, we do not know if this immunity would protect hens if the bird flu virus mutated." 

Apart from bird flu, several states have laws requiring that all eggs sold to be "cage-free," meaning the birds are not raised in cages. These are typically more expensive than conventional eggs even absent an outbreak of bird flu. 

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While egg expert Lisa Steele told Fox News Digital that pasture-raised chickens produce the "gold standard" of eggs, these birds are at an increased risk of illness.

"Poultry get HPAI from infected waterfowl (ducks and geese) and gulls, which may frequent wetlands on farms. Thus, poultry raised outdoors or with outdoor access are at greater risk of HPAI," said the University of Minnesota's website on avian influenza. 

"Infected poultry can spread disease to new flocks through contact with birds, people, manure and equipment. HPAI viruses can exist in bird waste for several months, especially under high-moisture and low-temperature conditions," said the University of Minnesota.

Not all chicken yolks look the same. Some are pale yellow — while some are so orange they're nearly red. 

But what does it mean? Are egg yolks like lettuce, where a darker color indicates more nutrients?

Fox News Digital spoke to an egg expert to crack the case. 

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The color of a chicken yolk, cookbook author and backyard chicken expert Lisa Steele told Fox News Digital, "is completely dependent on the hen's diet." 

Steele, who lives in Maine, is the creator of Fresh Eggs Daily, a website about raising chickens. She is also the author of "The Fresh Eggs Daily Cookbook." 

"Foods that are high in xanthophyll and carotene, which are basically pigments called carotenoids, will make nice dark orange egg yolks," she said. 

Carotene is found in orange-colored foods, she said, such as carrots, mangoes, cantaloupe and pumpkins. 

Xanthophyll can be found in leafy green vegetables, like spinach and kale. 

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But while a darker egg yolk does not mean a chicken is eating a nutritious, organic or fresh diet, "it likely will correlate, since the foods with the pigment are also packed with other nutrients," she said. 

Even so, feed companies and commercial egg farms have discovered workarounds to create a darker egg yolk without these nutrient-dense foods, Steele said. 

These companies "have gotten smart and realized that consumers want to see that bright orange yolk, so they'll add things like marigold, paprika, sea kelp, corn [and] alfalfa to 'artificially' boost the yolk color," she said. 

To ensure the most nutritious eggs possible, Steele suggests customers look for certain labels on cartons at the grocery store. 

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Chickens that are "pasture-raised" or "free range" will typically lay eggs with a darker, more orange-colored yolk, Steele said, "because their diet consists mainly of grasses, weeds and other plants."

It is important to note that "cage-free" and "pasture-raised" are not the same thing, she said.

Pasture-raised eggs are the "gold standard," Steele told Fox News Digital, noting that some "cage-free" chickens may still be living out their lives in a warehouse. 

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The eggs from pasture-raised chickens have less cholesterol and more nutrients, Steele said, because of their healthier, more varied diets. 

Yolks are not the only thing that come in different colors. 

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The shells vary as well. 

Unlike yolks, the color of a shell has nothing to do with the nutritional value of the egg, said Steele.

The color is "purely based on the breed of chicken," Steele said. 

"Some hens have brown dye, while others have blue and some have none." 

And that's no yolk. 

Breakfast may be the most important meal of the day for a few reasons – and feeding your brain is one of them.

In a video posted to X on Sunday, Fox News medical contributor Dr. Nicole Saphier asked her neurosurgeon husband, Dr. Paul Saphier, M.D., what he was having for breakfast.

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Saphier, founder of Coaxial Neurosurgical Specialists in New Jersey, responded that he was having a "heart- and brain-healthy breakfast."

This included a variety of ingredients that could make up a yogurt parfait.

The meal started out with some 0% fat Greek yogurt, which provides "great lean proteins," as well as probiotic health benefits, the doctor said.

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Saphier added some high-antioxidant blueberries – great for both cardiovascular health and brain health – as well as some honey.

"Immunologically, [honey] is good for you," he said. "A lot of antioxidants there as well. Helps decrease a lot of other issues related to the brain."

The neurosurgeon also included granola in his breakfast, which mixed in chia seeds, flax seeds and nuts for "lean, healthy oils" like omega-3 fatty acids.

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"A lot of Mediterranean diet-type nuts in there," he said, tapping the granola bag.

Saphier topped off the meal with an immune-boosting supplement to help ward off sickness in the cold and flu months.

The doctor ended the video by encouraging others to "try to eat healthy, stay healthy and ring in 2025 with a great start."