Eggs for Breakfast

When I say we usually have eggs for breakfast I don’t mean just plain eggs.  We make all sorts of good eggs!  Eggs are the best way to save money while eating real.  Here we can get a dozen eggs from pastured hens for $2.50 a dozen and with a family of 6, we can burn through 4 dozen easily in a week.  Not just for breakfast but in smoothies for added nutrition and we love quiche and egg bakes.

I’m all about quick and easy.  I hear people say they don’t have time for eggs in the morning but it only takes a few more minutes than pouring a bowl of cereal and it’s so much better and more satisfying than cardboard cereal.  Protein is what kids need to pay attention.  I’d love to see a study comparing how well kids concentrate after having a carbohydrate loaded breakfast verses a high protein breakfast (know of one?).

I’ll give you two of my favorite recipes.  Feel free to experiment with different cheeses and spices.  Eggs can be fun!

Cheesy Scramble Eggs
  • Butter to coat pan
  • 4 eggs
  • 1/4 cup shredded cheese (cheddar, swiss, experiment with different kinds)
  • 1/4 tsp crushed red pepper or Italian herbs or Mexican spices (optional)
Melt butter in cast iron skillet.  Beat 4 eggs and add to a medium hot cast iron skillet.  Stir in cheese and pepper.  Gently stir and flip to keep from burning but don’t stir too much.  You want them nice and fluffy.  The cheese makes these eggs the fluffiest!

Eggs over easy (medium or hard, you’re choice), with Spinach and Feta

  • 2 tbsp butter
  • 2 eggs from pastured hens
  • about 8 oz spinach
  • Feta, crumbled (or shredded cheese of your choice)
  • Hot chili sauce, optional

Melt butter in cast iron skillet.  Wilt the spinach and set aside (cover to keep warm).  Cook eggs as desired.  Just remember, a gooey yoke is better for you.  Top spinach with eggs, sprinkle feta and chili sauce.  Yum!

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