Below are some of our favorite recipes for breakfast, dinner, entertaining or anytime.  We will add new recipes every couple of months.  So print out the ones you like and come back to see more versatile egg recipes.

 

Blintz Pancakes– 6 servings

1 tablespoon butter

3 eggs

1/3 cup milk

1/4 cup low-fat (1 oz) cottage cheese

1/4 cup all purpose flour

Artificial sweetener to equal 1 tablespoon sugar OR 1 tablespoon of sugar

1/2 teaspoon vanilla

1/4 teaspoon ground cinnamon

Fruit preserves, fresh fruit OR low-calorie fruit or maple syrup

 

In preheated 425 degree oven, melt butter in 10x6x2 inch baking dish or 9 inch pie plate.  Spread butter to coat bottom of dish.  Set aside.

 

Place eggs, milk, cottage cheese, flour, sweetener, vanilla and cinnamon in blender.  Cover and blend at high speed until smooth.  Pour into hot buttered pan.  Bake until golden brown and sides are puffy, about 20 minutes.  Serve with fresh fruit, fruit preserves or maple syrup.

 

Mini Wonton Quiche-24 servings

Cooking spray

24 wonton wrappers (3 1/4 x 3 inch)

4 eggs

3 tablespoons chopped cooked ham

2 tablespoons finely chopped green onion with tops

2 tablespoons finely chopped red pepper

1 tablespoon flour

1 tablespoon melted butter

 

Preheat oven to 350 degrees.  Evenly coat 24 mini muffin cups (1 3/4 x 1 inch) with spray.  Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups.  In 2 cup measuring cup, beat eggs.  Stir in ham, onion, pepper and flour until well blended.  Pour egg mixture into cups, dividing evenly.  Brush edges of wrappers with melted butter.  Bake until egg mixture is set and edges of wrappers are lightly browned, about 15 to 20 minutes.  Garnish with additional pepper and onion, if desired.  Serve with sweet and sour sauce or hot mustard, if desired.

 

Spinach Delight Deviled Eggs-6 servings

6 hard cooked eggs

10 oz frozen chopped spinach, thawed, drained and pressed

1/4 cup low-fat (1%) cottage cheese

2 tablespoons minced onion

1 1/3 tablespoons nonfat milk

1 1/4 teaspoons lemon juice

1 teaspoon basil leaves

 

Start with 6 hard cooked eggs.  Cut in half lengthwise, removing yolks and setting whites aside.  Mash yolks with fork.  Stir in remaining ingredients until well blended.  Refill whites using about 1 tablespoon yolk mixture for each egg half.  Refrigerate to blend flavors.

 

Orbital Oatmeal-2 servings

1 cup quick cooking oats

2 eggs, beaten

2 cups skim milk or low-fat milk

1/3 cup packed brown sugar

1/3 cup raisings

 

In medium saucepan, stir together oats, eggs, milk, brown sugar and raisins.  Cook and stir frequently over medium heat until mixture thickens and eggs are cooked, about 8 to 10 minutes. 

 

Stracciatella Florentine– 6 servings

2 cans (14.5 oz each) fat free reduced sodium chicken broth

10 oz frozen chopped spinach

1/8 teaspoon ground nutmeg

4 eggs, well beaten

1/4 cup grated Parmesan cheese

1 cup cheese and garlic flavored croutons (optional)

 

In large saucepan over high heat, bring broth to boiling.  Add spinach.  Cook until thawed, stirring occasionally with fork to separate.  Stir in nutmeg.  Reduce heat to simmering.  While stirring soup, slowly pour in eggs.  Immediately remove from heat.  Pour or ladle about 1 cup soup into each of 6 (10 oz) bowls.  Sprinkle each with grated cheese and croutons, if desired.

 

 

Recipes used with permission from the American Egg Board.

Recipes

To Contact Us Write or E-mail the addresses below:

 

E-mail : questions@hillandalefarms.com

 

Hillandale Farms

Attention: Webmaster

PO Box 3186

Gettysburg, PA 17325