Our ladies are all laying eggs now! As exciting as this is, I must admit…I quickly had a stash of eggs growing in the fridge…even after sharing some of the bounty.
I had become somewhat complacent with not so many eggs… The flock was new(ish) and of course the winter usually slows down production. I just wasn’t using a lot of eggs in my cooking.
It was time to step up my game and use those delicious beauties waiting patiently in the fridge. There are the staples – scrambled eggs, fried eggs, hard boiled eggs, eggs in a nest, egg sandwiches… But I wanted recipes that used a lot of eggs! Recipes that showcase the eggs and the other ingredients take a back seat. A recipe that I have been making lately use 12 eggs…yes, one dozen eggs in the recipe! Better yet…I like to double the recipe and have some to eat on for a few days.
EGG, HAM, AND CHEESE MUFFINS are great for breakfast, they heat up well for a snack, and they pack great for lunches. One dozen eggs yields one dozen muffins. The ingredients are simple to pull together with things you may already have on hand.