May is National Egg Month
It’s been pure joy heading out to the coop each day to see how many eggs the girls have laid. To tell you I was overzealous about the “first egg” is an understatement! That’s a long story for a different day.
Our big girls have been laying for about 3 months now. We have enjoyed eggs prepared many different ways! And, it is just so much more fun because we raised them right in our backyard. The kids can go “pick breakfast”.
Did you know?
Eggs are considered one of the healthiest foods on the planet. They are loaded with high-quality proteins, vitamins, minerals, good fats and various trace nutrients. According to WebMD, one egg has only 75 calories, 7 grams of high-quality protein, 5 grams of fat and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. Eggs are highly nutritious and oh so good!
We have continued faithfully with our Chicken E-lixir™ from Strong Animal Chicken Essentials and our eggs have had great eggshell quality. Our girls have happily laid on a regular basis and have had no issues with egg binding or other troubles. If you do have issues, with egg binding I would recommend reading this article from The Happy Chicken Coop.
Of course, we enjoy scrambled eggs, over easy and hard-boiled eggs. But, if you’re looking to spice things up in your kitchen a bit, I’ve posted a recipe below in honor of National Egg Month. If you’re wondering who “Gramma Niter” is, she’s my mom! She is an amazing cook and this recipe is definitely a family favorite.
Gramma Niter’s Egg Bake
1 lb. pork sausage browned and drained
Veggies of your choice (peppers, broccoli, onions, etc)
3 cups milk
2 cups shredded cheese of your choice
1 can cream of mushroom soup
Salt and pepper to taste
Optional: bacon pieces
Spray the bottom of a 9x13 pan. Line the bottom of pan with seasoned croutons. Then add the browned pork sausage and optional bacon pieces over the croutons. Then add your veggies evenly over the sausage. Sprinkle your cheese over your veggies. Lightly salt and pepper.
In a bowl, mix your eggs and 2 1/2 cups of milk until blended well. Pour this mixture over your ingredients, cover with foil and refrigerate overnight.
Preheat oven to 375 degrees. Mix together a ½ cup of milk with one can of cream of mushroom soup. Pour this over all of the ingredients and bake for 1 hour or until done.
If possible, allow egg bake to rest on the counter for 10 minutes before serving.