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Egg Casseroles Are Good For Any Meal

Posted 4/13/2017 3:28pm by Brian Lau.

Happy Easter! 

Have you ever wondered or thought about how an egg became a symbol of Easter? A quick internet search revealed several possibilities. The one that made the most sense to me was from the early Christian tradition of Lent.

Lent is a 40 day time period of repentance, fasting, and preparation for the coming of Easter. For early Christians, dairy, meat, and eggs were fasted during Lent. During this strict Lenten fast, eggs were not eaten for 40 days.

Eggs without refrigeration, unlike the dairy and meats, do not perish quickly. Since the hens would have kept laying through the 40 day period, there would have been an abundance of eggs on Easter. With Easter being the end of the Lenten fast, the abundance of eggs would have made them a mainstay of Easter meals and a prized gift for children. 

Since Easter is upon us I will share with you a couple of egg recipes that your family will surely enjoy!

 

 

                                           1492117053_0ec14dbb4ab0.jpg

 

                     Rise and Shine Egg Casserole

INGREDIENTS

  •   2 lb. pkg. frozen hash browns
  •   8 L & A Family Farms eggs
  •   1 c. milk
  •   2 c. shredded cheddar cheese      
  •   1 lb.  L & A Family Farms sausage
  •   ½ c. diced onions (optional)
  •   ½ c. green peppers (optional)
  •   Salt
  •   Pepper

 

DIRECTIONS  

Preheat oven to 350°.  Whisk the eggs.  Put hash browns into 9 x 13 casserole dish.  In skillet, brown the sausage, drain off grease.  Put browned sausage on top of hash browns. Put onions and/or green peppers on sausage.  Mix in bowl eggs, milk and shredded cheese.  Pour that mixture over all.  Season with salt and pepper.  Cover dish with foil.  Bake for 40 minutes.  Uncover dish and bake an additional 10 minutes.    

 

Deviled Eggs

 

INGREDIENTS

  • 1 dozen hard boiled eggs
  • 3/8 tsp. salt
  • 1 ½ Tablespoons butter
  • 1 ½  - 2 Tablespoons sugar
  • 1 ½ Tablespoons mustard
  • 1 ½ - 2 Tablespoons vinegar
  • Dash of pepper 

 

DIRECTIONS

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add butter, sugar, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.  

Optional:  Decorate with paprika, parsley, or red onions.  

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