NEW Baked Maple-Cinnamon French Toast with Fresh Strawberries

Serves: 6

1/2 cup unsalted butter
2/3 cup light brown sugar
3 tablespoons maple syrup
12 1-1/2" thick slices soft, white bread (challah, if available)
6 EGG INNOVATIONS eggs
1 cup whole milk
2 tsp. vanilla extract

1/2 teaspoon ground cinnamon

A pinch of salt
1/2 cup granulated sugar

1 pint strawberries, washed, hulled, and sliced for serving

Powdered sugar for serving

Preheat oven to 350 degrees.

Butter a 9x9 inch baking dish.

In a saucepan, melt butter, brown sugar, and maple syrup just until it begins to boil and brown. Carefully pour it into the baking dish.

Arrange the bread slices evenly over the caramel. In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, salt, and sugar. Pour over bread. Let the bread soak up the liquid for 30 minutes, pushing down on it with the back of a wooden spoon to help it absorb the liquid.

Bake for 35 minutes, until somewhat firm and golden. Cut into squares. Serve immediately, spooning some of the caramel from the bottom of the pan over each serving and topping each with fresh sliced strawberries and powdered sugar.

NEW Asparagus, Jack, and Feta Cheese Frittata

 Serves 6-10

1 bunch asparagus

2 tablespoons butter or olive oil

1 small yellow onion, chopped

2 garlic cloves, chopped fine

4 green onions, sliced thinly on the diagonal

2 tablespoons fresh chopped parsley

1 dozen EGG INNOVATIONS eggs

1/2 pound feta cheese, crumbled

1/4 pound Jack cheese, grated

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Snap the tough ends off the asparagus and then cut the spears into 1-inch pieces. Blanche asparagus in boiling water until crisp tender, 3 to 8 minutes, depending on the thickness of the spears. Drain immediately and plunge into ice water to stop the cooking. Remove from ice water when cool and pat dry. Set aside.

Heat butter or oil in a medium saucepan over medium heat. Add onion and garlic and sauté until soft and fragrant, about 10 minutes. Add green onions and parsley and cook for 1 to 2 minutes. Remove from heat and set aside.

Crack the eggs into a large mixing bowl and whisk well. Add sautéed vegetables, asparagus, cheeses, and salt and pepper.

Pour the egg mixture into a 3-quart baking dish and bake on the center rack of a 350 degree oven for 30 minutes or until the frittata is set. Serve warm, cold or room temperature.

Organic Deviled Eggs
Serves: 8-10

• 8 EGG INNOVATIONS Organic eggs
• 1/2 teaspoon prepared mustard
• 1 tablespoon creamy salad dressing
• Salt and pepper to taste
• 1 pinch paprika

Place eggs in saucepan and cover with water. Bring to boils.  Cover, remove from hot water and cool. Peel and cut in half lengthwise. Remove yolks and combine with mustard, salad dressing, salt, and pepper. Mix together until smooth. Refill each egg half with the yolk mixture and sprinkle with paprika.

Omega 3 Power Boost Egg Nog
Serves: Varies

• 6 EGG INNOVATIONS Omega 3 eggs
• 1/4 cup sugar
• 1/4 teaspoon salt, optional
• 1 quart milk, divided
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

In large saucepan, beat together eggs, sugar, and salt. (if desired). Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining 2 cups of milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Serve garnished with whipped cream and nutmeg.

Vegetarian Holiday Egg Delight

Serves: 8-10

• 8 EGG INNOVATIONS Vegetarian eggs lightly beaten
• 10 slices white bread
• 3/4 lb shredded Cheddar cheese
• 3/4 lb shredded Monterey Jack cheese
• 3-4 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dry mustard

Butter all the slices of bread on one side and cube them into 1 in. squares. Butter a large shallow baking dish. Put half the bread cubes in the dish (evenly distributed in the pan). Sprinkle the cubes with half of the cheeses. Repeat both layers. Combine remaining ingredients and pour over the bread and cheese mixture (bread will soak up the moisture). Refrigerate 8-24 hours before baking. Bake at 350° for 1 hour and 15 min. or until brown (check often).

Asparagus Bread
Serves: 2 Loaves

• 4 EGG INNOVATIONS EGGS                        
• 2 cups sugar
• 1 cup vegetable oil
• 1 Tablespoon vanilla
• 3-1/2 cups flour
• 1-1/2 teaspoon salt                    
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons cinnamon
• ¾ teaspoon baking powder
• ½ cup chopped walnuts
• 2 cup shredded raw asparagus

Cream together first four ingredients. Sift together dry ingredients and add to egg mixture. Stir in nuts and asparagus, and pour into two greased loaf pans. Bake in 350° oven for one hour.