As I mentioned in my previous chicken post, we get seven eggs per day. Every day. If we don’t eat eggs every day (which we don’t always, just a lot of days) they build up!

I like to save about two dozen to let them age a few weeks, that way they can be hard boiled and will be easier to peel (extremely fresh eggs are very difficult to peel, see edinformatics.com to find out why). If we still have more eggs than we can eat, I sell a few dozen and earn enough money to buy more chicken food!

Besides all that, one great way to use a dozen eggs for breakfast or dinner is to make a frittata. Frittatas also reheat really well, making them a great choice for batch cooking (there I go again!).

My basic recipe, which can be modified in more ways than I can even imagine, starts out as such:

12 fresh eggs (get them from the best source you can find, it’s worth it!)
6 cloves garlic, chopped or pressed
1/2 cup diced vidalia onion
approximately 10oz mushrooms, coarsly chopped
1 jalapeno pepper (seeds and ribs removed if you want it milder, left in if you want it spicy)
1 large bell pepper (your favorite color)
1 pound pork sausage
1 tablespoon bacon grease
Salt & Pepper to taste

1. Preheat your oven to 375 degrees.
2. Heat the bacon grease (or whatever fat you’d like to use, just make sure it’s not margarine or canola oil) in a large skillet, then add the mushrooms, garlic, onion, jalapeno, and bell pepper and sautee for about 5 minutes.
3. Add in the pork sausage, and cook through.
4. While the pork is cooking, break your eggs into a 9×13 glass baking dish, grind salt & pepper over the eggs to your liking, then whisk the eggs with a fork.
5. Pour your pork/vegetable mixture into the eggs, distribute the mixture evenly, and bake at 375 degrees for 25 minutes or until the eggs are set.

*Your favorite salsa would make an awesome topping with this frittata.
**Oh, and if you consume dairy, some good raw milk cheddar tops this dish off perfectly.
***Also, try adding your favorite spices, or other seasonal vegetables. I have really enjoyed adding eggplant, smokey paprika, and thyme (my favorite spice) on different occassions.

Again, this makes a great breakfast to reheat quickly when you don’t have time for much else. What would you rather have anyway, a “cereal” bar, or eggs with sausage and mushrooms and deliciousness baked right in? I hope you like it as much as I do!

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