Hey Yellowjackets!

Week 4 of Quarantine is almost over.  I pray you are all well.  

They may be simple, but eggs are one of the most affordable proteins you can buy.  There are so many ways to cook them, but here are a couple of my favorites.  Remember, it’s super-easy to make a nutritious, healthy meal when you think protein and colorful vegetables or fruits.

Here is a make-ahead egg dish you can store in the refrigerator and eat all week.  

Also, check out this tip sheet for all things eggs:  How to Scramble Eggs, How to Poach Eggs, How to Boil Eggs, etc. etc. 

Enjoy!

Easy Egg Bake

• 12 eggs 
  
• Veggies of your choice (lots of them – the more the better).  I like mushrooms, spinach, bell peppers, you can even DRAIN liquid from canned tomatoes and use the tomatoes if that’s all you have on hand.  
  
• Whisk eggs in a large bowl and add vegetables.  
• Pour into a 9x13” pan lightly coated with olive oil or other cooking spray. 
  
• Bake at 350 until firm.  
  
• Cool.  Refrigerate. 
  

 Cut into 6 squares and reheat for an easy breakfast (or any time) meal.

Curried Egg (Tuna optional)

I know, egg and tuna salad sounds gross, but trust me - here are two delicious ways to “doctor” these pantry staples.  

Spicy Tuna/Egg

Don’t knock it til you’ve tried it.  This was my grandma’s favorite way to serve it and she was still making it at 92 years-old, so it must be good for you ;-).