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Jan 9, 2021 M@D Newsletter
Eggciting Recipies
Grower/Market Notes
BITES OF MANY SORTS
This week I thought I would share some basic Egg Bite info, a recipe if you will, that I’ve been using since last summer when my mom introduced me to them. Her very Italian recipe is listed in a previous newsletter and I’ve had fun ever since experimenting with flavors, seasonings and ingredients.
The beauty of an egg bite is its simplicity, basically a mini quiche that can be made ahead and stored in the refrigerator for a quick healthy breakfast or anytime pick me up snack. They can be as lean or as fatty as you like, keto or carb rich, vegetarian or meat lovers. They keep in the refrigerator up to 10 days, travel well and are a fun addition to breakfast gatherings.
For the record this is old style grandma cooking where you use a bit of this and a pinch of that. I never measure.
First off – pans. If you use a muffin tin or 4 oz mason jars you’ll have to grease them for the bites to come out. Silicone molds eliminate the need for that and has become my preference as they don’t brown or crisp as easily.
Basic recipe: 6 or 7 eggs
a generous handful of your favorite shredded cheese
about a teaspoon of salt (I like pink salt)
a good shake of pepper
(optional) a couple tablespoons of milk, cream, or sour cream.
This alone makes a great basic no nonsense egg bite. Cook at 350 till a toothpick comes out clean, about 20-25 minutes. Test with a toothpick.
The fun comes in with additional ingredients and is only limited by your imagination: What follows are some I’ve tried and will use again:
| chopped bacon | wilted kale | finely chopped onion | |
| chopped ham | wilted spinich | black olives | |
| sausage | mushrooms | chopped peppers | |
| pepperoni | cooked asparagus | chopped roma tomatoes | |
| canned salmon | artichokes | basil, organo, thyme, etc | |
| Italian Sausage | chopped onions | capers | |
| Anchovies (sparingly!) | blue, swiss or feta cheese | specialty olives |
The beauty of this method is that the flavor combinations are only limited by your imagination. If you know of a great ingredient not listed here speak up because it’s definitely worth trying!
GROWER & MARKET NOTES
We have put the Market Page link back into the newsletter. If you did not notice it’s near the top and will remain there. Our regular links may be found near the bottom of the home page at marketatdothan.com.
As those who ordered last week know Danny’s Greens took the proactive step of cancelling all orders due to a covid scare. Thankfully it was a false alarm however Danny has decided to give his beds a chance to grow a bit more before relisting and will have product available next week. He sends his thanks for your continued support.
The young chickens at Horton’s Farm have started laying like crazy and we find ourselves overrun with eggs. So we’re running a special on eggs this week. For health and safety, our eggs will not be handled for 48 hours prior to Market delivery.
We thank you for your interest and support of our efforts to bring you the healthiest, the freshest and the most delicious locally-produced foods possible!