Crave: Versatile eggs work at start, end of day

photo by: Courtesy of Mother Earth News

If you happen to be one of the growing number of people who own chickens, sooner or later you’ll be faced with the task of figuring out what to do when your hens have been particularly generous. How about trying a few new and different recipes that feature the very thing you need to use up? Even if you don’t own chickens, it’s fun to try new egg recipes.


Cheesy Egg Casserole

Ingredients:

8 ounces shredded Monterey Jack cheese

1 tablespoon flour

8 ounces shredded cheddar cheese

1 pound fully cooked ham, bacon or sausage, diced or crumbled

1 dozen eggs, beaten

1 cup milk

Directions:

Toss Monterey Jack cheese with flour and place in bottom of greased 9-by-13-inch baking dish. Top with cheddar cheese and meat of your choice. Beat eggs with milk and pour over ingredients in dish. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325°F for 45 minutes. Let stand 5 minutes before cutting and serving.


Fruit Custard Pie

Ingredients:

2 large eggs, beaten

3/4 cup sugar

1 cup fruit, blended

1 1/2 cups milk

1 heaping tablespoon flour, or 1 1/2 teaspoons cornstarch

Pinch salt

Directions:

Combine all ingredients and mix well before pouring into unbaked pie shell.

Bake at 475°F for 10 minutes. Reduce heat to 350° and continue baking for 30 additional minutes, or until custard is thick.

Cool to room temperature, then cool completely in refrigerator.

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