With eggs being on sale this week at Hy-Vee, and previous weeks at Hen House and Price Chopper, you might have a fair amount of eggs in your fridge, and wonder “What do I do with all of these things?”
When I can get eggs on sale for under $1.00 a dozen, I tend to buy them. At those prices, they make for a cheap protein and can be used in a bunch of different ways besides just scrambled with a little french toast. (Which is still a FINE way to have them!)
My favorite recipe using eggs is Clark’s Quiche. I like this recipe because it freezes well (the recipe will make two) and it also reheats well. Almost so much, that it is better the second day. Don’t let the list of ingredients scare you off, you can put just about any combo of meats and veggies in it, and it turns out awesome every time.
Another great use for eggs is Egg Salad Sandwiches. My husband LOVES this recipe and make a good alternative to the standard meat/cheese combination for his weekday sandwiches.
Lastly, my egg comfort food is the standard Breakfast Casserole (also good cause White Wonderbread is on sale this week). This is a great casserole to throw in the oven or set the timer to have it ready when you get home from church. I don’t think it makes good leftovers, but it is yummy at the moment.
Breakfast Casserole
3 eggs, beaten
2 cups milk
1/4 tsp. Dry Mustard
6-8 slices of while bread
1 lb. cooked sausage
2.5 cups shredded cheddar cheese (the sharper the better)
Stir together milk, eggs, and mustard. Tear bread into bite size chunks and layer in a 8×8 or 9×9 pan. Spoon cooked sausage over bread. Pour milk/egg mixture over bread/sausage mixture. Cover with lid or foil and put it in the fridge overnight. Bake at 350 degrees for one hour. Let sit for 15 minutes. Serve with fruit for an easy breakfast or brunch.
