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Funny, I don’t actually have a lot of good egg recipes. I like them scrambled. I like them in baked goods and pancakes. Of course, I love them in potato salad, and I know I should boil them more often and slice them over our dinner salads. I have a few generic recipes for breakfast casseroles, but they’re a dime a dozen and not really worth posting (although if you don’t have a stand-by breakfast casserole recipe for brunches, I would recommend seeking one out – good to have on hand!). Other than that, I’m going to defer to some other bloggers who have some great ideas:
Find lots of neat ideas for breakfast for dinner at Sarah’s Musings. After the Meatless Meals Carnival, I tried her Eggs en Cocotte, which was MARvelous with a bit of pesto in the bottom and storebought parmesan cheese (in case you don’t have the real stuff).
Sarah also has a good list of eggy ideas partway down her post on getting iron into your diet, and she had good success with an old-fashioned egg custard mentioned in the first post. She is a great chef and challenges me to try new things!
For another culture’s take on eggs, try Spicy Scrambled Eggs, an Indian-inspired dish, at The Nourishing Gourmet. Kimi also has a yummy sounding recipe for Herbed Baked Eggs that I bet would be great for a fancy brunch.
Kelly the Kitchen Kop has a post with a whole bunch of egg recipes from her readers, in an attempt to do just what I’m doing: get you to eat more eggs!
The bottom line: grab some eggs and figure out how to get them into your diet! You can’t beat the nutrition, and the price is usually pretty doggone cheap to boot.
I have a checklist on my menu planner to help me remember to get the following in at least once a week: eggs, broth, beans, chicken, beef, soup, budget meal. How do you make sure you’re balancing your week?
Find other yummy recipes:
- Homemade Refried Beans
- Chicken Rice-a-Roni
- Mexican Rice and Beans
- Homemade Biscuits
- Chicken Nuggets
- Potato Pancakes (includes eggs!)
- Slow Cooker Tuscan Beef Stew
Hungry for more? Related posts:
Michelle’s Egg-cellent Italian Casserole
Makes: 8 servings
Ingredients:
16 oz low fat cottage cheese
10 oz. frozen chopped spinach, thawed; drained (or you can use fresh)
1 cup shredded mozzarella cheese (I use reduced fat)
4 eggs, beaten
1/3 cup grated parmesan cheese
1 tsp. dried oregano leaves
(1) PREHEAT oven to 350°F. Mix all ingredients until well blended.
(2) POUR into greased 9-inch pie plate. Sprinkle a little extra cheese on top if you like!
(3) BAKE until center is set (anywhere from 40-50 min.)
(4) Enjoy!
It can be made ahead (I usually do) and is great for breakfast, brunch or dinner!
Optional:
To add more flavor or mix it up, we sometimes add any of the following:
1 small jar roasted red peppers, chopped & drained
diced turkey
cooked turkey sausage or italian saussage
mushrooms
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Awwwww. . . thanks Katie! I appreciate the links and am so glad that you found them helpful and inspiring!
Best,
Sarah
PS – I still need to try your refried beans one of these days . . .
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