Monday, November 21, 2011

The Incredible Edible Egg

We are now getting close to 20 eggs a day from our 26 spring chickens.  That means we have LOTS of eggs....enough for us and enough to share.  That also means that we are pulling out the egg recipes.  Yesterday we made two egg dishes to take to our Sunday church meals.  The first was a new one and the second was a recipe that we have used for about 20 years.

These mini frittatas were easy and delicious.  The original recipe came in the Kroger recipe magazine just this past week, but of course, I made changes to use up meat and herbs that I had on hand.

Mini Frittatas


Nonstick cooking spray or some type of grease

8 large eggs--I used 14 small
1/2 cup milk
1/4 t. salt
1/2 t. freshly ground black pepper
1/2 cup chopped cooked bacon
1/3 cup freshly grated Parmesan cheese
2 T. of dried chives

Preheat oven to 375 degrees.  Spray two mini muffin tins (24 cups size).  I used one tin twice!  Whisk eggs, milk, salt and pepper in a large bowl.  Add remaining ingredients stirring thoroughly.  Fill muffin cups almost to the top.  I use a ladle.  Make sure  you keep the egg mixture stirred as the bacon and herbs will sink to the bottom.  Bake about 8 minutes.  Loosen the frittatas from the muffin cups and put on serving platter.  You can serve these fresh from the oven or cold as I did for our church luncheon.  You could also refrigerate and reheat in a 325 degree oven for a quick breakfast on Thanksgiving morning!
Makes around 40 frittatas!

At our house some of us love bread pudding and some of us won't touch it with a 10 foot pole!!  Devin mixed up a panful yesterday afternoon to share with our small group from church.  It was delicious and eaten up!!  One of the men in our group told us that bread pudding was one of his love languages!  My only disappointment about it this morning is that there wasn't any left over for my breakfast!

Simply Bread Pudding

5 large eggs or 10 small eggs
1 1/2 cups sugar
1 t. vanilla
2 cups milk
5-6 slices of bread, hamburger or hot dog buns (leftover bread is great for this)
1/2 cup butter

In a 9 x 12 casserole dish, melt butter.  Soak bread in the milk.  Beat eggs and add in sugar.  Continue beating.  Add vanilla.  Mix all ingredients together and pour into casserole dish.  Sprinkle with cinnamon.  Bake a 350 degrees for 35 minutes or until knife comes out clean.


Anonymous said...

looks great....i imagine i'll see a "fresh eggs for sale" sign on longview rd. next time i'm in that part of the world.--RCS

Anonymous said...

Oh thank you thank you thank you! I am in the same boat...12 eggs a day from my 15 new spring hens. I need new things to try! Happy Thanksgiving!

JonathanN said...

My mouth is watering now just looking at it! Super recipe! Very easy to made!

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