What is your favriot food to make with farm fresh eggs/back yard fresh eggs

I love to just fry them with salt and maybe a little cheese if I feel like it. They are soooo much better than store-bought eggs.

Or, I also like to make a casserole with tater tots, eggs, and vegetables. I bake it and it's really good! (In my opinion)
Do you have the recipy?
 
My favorite way to use a lot of eggs is to make a frittata. This is VERY customizeable and a good way to use up leftover vegetables.

You need about 3 cups of mixed veg; here are some possibilities.

Small head of broccoli, cut into small pieces
8-10 cherry tomatoes, cut in half
2 large cloves of garlic, minced
2 medium onions, chopped
2 jalapenos, seeded and chopped
Handful of spinach or kale
2-3 stalks of asparagus, cut into ½” pieces
Some leftover cooked cubes of potatoes or winter squash

12 eggs
3 T whole milk
2 T sour cream
¼ cup Parmesan cheese
¼-½ cup shredded cheddar or other sharp cheese
3 slices of bacon, if you want; not essential
1 t salt, ¼ t pepper
Other seasonings: Italian seasoning, chives, parsley, thyme, tarragon?
10” cast iron skillet, 400 degree oven
Fry bacon in the skillet; remover, drain, crumble. Leave about 1-2 tablespoons of bacon grease in the pan for sautéing vegetables.

Use olive oil if you didn't use bacon.
Sauté all the veg except kale/spinach and tomatoes till almost tender. Add spinach or kale at the very end, cook until wilted.

Mix milk and sour cream together.
Beat eggs slightly, add seasonings and milk/sour cream and stir until just combined.

Stir in shredded cheese.

Pour egg mixture over veg in skillet, mix. Dot with the cherry tomatoes. Sprinkle Parmesan cheese over top.

Bake for 10 minutes. Keep an eye on it; do not overcook. Test for doneness by sticking a sharp knife in the middle; it should come out clean.
 
My favorite way to use a lot of eggs is to make a frittata. This is VERY customizeable and a good way to use up leftover vegetables.

You need about 3 cups of mixed veg; here are some possibilities.

Small head of broccoli, cut into small pieces
8-10 cherry tomatoes, cut in half
2 large cloves of garlic, minced
2 medium onions, chopped
2 jalapenos, seeded and chopped
Handful of spinach or kale
2-3 stalks of asparagus, cut into ½” pieces
Some leftover cooked cubes of potatoes or winter squash

12 eggs
3 T whole milk
2 T sour cream
¼ cup Parmesan cheese
¼-½ cup shredded cheddar or other sharp cheese
3 slices of bacon, if you want; not essential
1 t salt, ¼ t pepper
Other seasonings: Italian seasoning, chives, parsley, thyme, tarragon?
10” cast iron skillet, 400 degree oven
Fry bacon in the skillet; remover, drain, crumble. Leave about 1-2 tablespoons of bacon grease in the pan for sautéing vegetables.

Use olive oil if you didn't use bacon.
Sauté all the veg except kale/spinach and tomatoes till almost tender. Add spinach or kale at the very end, cook until wilted.

Mix milk and sour cream together.
Beat eggs slightly, add seasonings and milk/sour cream and stir until just combined.

Stir in shredded cheese.

Pour egg mixture over veg in skillet, mix. Dot with the cherry tomatoes. Sprinkle Parmesan cheese over top.

Bake for 10 minutes. Keep an eye on it; do not overcook. Test for doneness by sticking a sharp knife in the middle; it should come out clean.
This sounds so good ill jave to try it thanks
 
Breakfast Burrito

Scramble eggs and chopped onion in a little butter till eggs are just done.
Remove from heat; Top with shredded Mexican cheese, cover with lid and let cheese melt.
Meanwhile, lightly toast flour tortilla over direct heat till warm.
Spoon eggs into center of tortilla. Top with a spoonful of picante sauce (salsa) and sour cream if desired.
Fold bottom of tortilla up then roll tortilla snugly around egg.
Enjoy!
 

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