Egg-Tastic Holiday Morning Recipes
If you’re looking for some delicious recipes for holiday breakfast or brunch, we have two scrumptious options for you by some talented fans of ours. There’s still time to grab a few dozen of our organic, pasture-raised eggs to make these recipes extra special!
Mini-Quiche Appetizer (Recipe by Elda’s Kitchen)
Ingredients:
• 12-cup muffin tin pie dough (store-bought or homemade)
• 4 LaBelle Patrimoine organic pasture-raised eggs
• 5 tbs half & half
• 1/2 cup cheese of your choice, shredded (we used Swiss)
• 6 slices of bacon, precooked and crumbled
• Pinch of salt
• A few dashes of cracked black pepper
• Diced green onions Additional
Materials:
•12-cup muffin tin
• 3-inch cookie cutter
• Non-stick spray
Total Time: 30-35 mins Servings: 12
Instructions:
• Preheat oven to 350 degrees Fahrenheit.
• Grease muffin tin well to ensure a no-stick, even bake. Spread your pie dough on the counter and use cookie cutter to cut into 3 inch circles.
• Use a 3-inch cookie cutter to cut out 12 circles of dough. Place pie crust circles in muffin tin cups, pressing and crimping a bit as necessary to form them into the tin.
• In each cup, add bacon crumbles to your preference. Top bacon with a few pinches of cheese.
• In a medium bowl, crack 4 eggs. Add 5 tbs of half & half. Add in a pinch of salt and a few dashes of cracked black pepper and whisk until combined.
• Using a large spoon, add egg mixture evenly to each cup until all the egg is used up.
• 10-15 minutes at 350 degrees Fahrenheit. Once cooked through, remove from oven and let cool for a few minutes before serving. Sprinkle with diced green onions and enjoy!
Lemony Sumac Eggs (Recipe by parsleyplease and That Gut Girl)
