Breakfast

INGREDIENTS:

- Blue Sky Family Farms egg
- Wild caught smoked salmon
- Everything bagel
- Whipped cream cheese
- Red onion, thinly sliced
- Arugula
- Lemon wedges
- Sea salt crystals
- Roma tomato, sliced

HOW TO MAKE:

- Fry egg in oil until edges are browned and yolk is still runny.
- Cut bagel in half and toast.
- Slather toasted bagel with cream cheese.
- Arrange smoked salmon, fried egg, arugula, tomato, and red onion on bagel.
- Sprinkle with fresh ground pepper and sea salt crystals, then squeeze lemon wedges over the top.
- Enjoy as breakfast or brunch with fresh fruit on the side.

INGREDIENTS:

- 12 Blue Sky Family Farms eggs
- 2 bunches of broccolini
- 1/4 cup chopped chives
- soft goat cheese
- 1 bunch kale
- 2 zucchinis
- 1/4 cup extra virgin olive oil
- cherry tomatoes, halved
- 1/4 cup dill sprigs
- 1 TBSP white wine vinegar

HOW TO MAKE:

- Preheat oven to 400 degrees.
- Whisk together eggs and 3/4 cup water in large bowl. Stir in broccolini, chives, kale, three-quarters of the goat's cheese and half the zucchini and season.
- Heat 2 TBSP of oil in oven safe, non-stick frying pan over medium heat. Pour in egg mixture and cook for 2 minutes.
- Transfer to oven and bake for 30-35 minutes. Set aside to rest for five minutes.
- Make a tomato salad by combining tomatoes, half of dill, extra chives, vinegar and remaining oil in bowl and season.
- Top frittata with remaining goat's cheese, zucchini, and dill. Serve with tomato salad.

INGREDIENTS:

- 3 Blue Sky Family Farm eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tablespoons sugar
- 4 tablespoons butter
- Pinch of nutmeg

TO TOP:

- Confectioners' sugar
- Berries or Preserves

HOW TO MAKE:

- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth.
*Can also be mixed by hand.
- Place butter in heavy skillet and place in the oven. As soon as butter has melted (don't let it burn) add batter to pan and return to oven.
- Bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.
- Serve at once topped with powdered sugar and berries or your toppings of choice!

Ready in 20 minutes

Serves 2 people

Tips

Use fresh eggs to make poaching a breeze!

Ingredients

- 4 eggs
- 1 Tb lemon juice
- 1.5 cups stuffing
- 1/2 cup cranberry sauce
- 14 oz roast turkey
- 2 English muffins
- Salt and pepper to taste

Preparation

- Put enough water into a pot so eggs won't burn while poaching, but don't have too much room to float - 2 to 3 inches depending on cookware. Bring water to a boil, then turn to low heat.
- Add lemon juice to water to encourage eggs to stick together when dropped in.
- Stir water into a vortex so the egg stays in place when dropped in. Gently crack 1 egg at a time into the center of the pot. Cook for 3-4 minutes for a solid egg white and runny yolks.
- When poached eggs are finished, remove from pot using a slotted spoon, and dab with a paper towel to dry.
- Split open English muffins, toast if desired.
- Slice or debone turkey as needed. Reheat turkey and stuffing leftovers.
- Depending on the consistency of your stuffing, consider mashing it down a little extra so it stays on the English muffin well!
- Evenly distribute turkey, stuffing, and cranberry sauce (and any other leftovers that need eating!) between each English muffin. Enjoy with your favorite person!

Ingredients

- 8 Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- 3 cups chopped broccoli
- ¼ cup water
- ¼ cup milk
- 2 teaspoon Dijon mustard
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- ¾ cup shredded Cheddar cheese
- 1 tablespoon chopped green onion

Preparation

- Preheat oven to 350°F. Combine broccoli and water in 10-inch, oven-proof nonstick skillet. Cook over medium hat until tender, stirring occasionally, about 5 minutes. Drain well.
- Beat eggs, milk, mustard, salt and pepper in large bowl until blended. Add broccoli mixture, cheese and green onion. Mix well.
- Coat same skillet with cooking spray and heat over medium heat until hot. Pour egg mixture into skillet and cook over low to medium heat until edges are set, about 5 minutes.
- Remove from burner and transfer to oven. Bake until eggs are completely set and no visible liquid egg remains, about 10 minutes. Remove from oven and let sit for 5 minutes. Cut into wedges and serve.
For a quick dinner, add chopped ham or chicken.

Submitted by Kim Herbster

Ingredients

- 8 Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- 1 cup freshly grated Parmesan cheese
- ½ lb deli ham, chopped
- Kosher salt
- Freshly ground black pepper
- Freshly chopped chives, for garnish

Preparation

- Preheat oven to 450°F and grease a large baking sheet with cooking spray.
- Separate egg whites and yolks, placing egg whites in a large bowl and yolks in a small bowl. Using a whisk or hand mixer, beat egg whites until stiff peaks form, 3 minutes. Gently fold in Parmesan and ham, and season with salt and pepper.
- Spoon 8 mounds of egg whites onto prepared baking sheet and indent centers to form nests. Bake until lightly golden, about 3 minutes.
-Carefully spoon an egg yolk into the center of each nest and season with salt and pepper. Bake until yolks are just set, about 3 minutes more.
-Garnish with chives before serving.

Submitted by Kim Herbster

Ingredients

- Cooking spray
- 6 Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- Salt and pepper, to taste
- ½ cup chopped vegetables (spinach, mushrooms, onion, etc.)
- ⅓ cup cooked meat (ham, chorizo, bacon, etc.)
- ⅓ cup shredded cheese (Cheddar, Pepper Jack, etc.)
- Diced tomatoes and chopped parsley, optional garnish

Preparation

- Preheat oven to 375°F. Coat 6 cups of a muffin tin with cooking spray.
- Crack the eggs into a large bowl and whisk to blend until smooth.
- Add the chopped vegetables, cooked meat and shredded cheese to the egg mixture and stir to combine.
- Divide the egg mixture evenly among the muffin cups.
- Bake for 15 to 18 minutes or until eggs are set.
- Serve immediately or store in refrigerator until ready to eat. Will keep in refrigerator for 3-4 days; can be frozen up to 2 months. Reheat in microwave.
-Top with diced tomatoes and chopped parsley, if desired.

Submitted by Gina Walsh

Ingredients

- 2 links fully cooked breakfast sausage, cut into ½-inch pieces
- ½ cup frozen shredded hash brown potatoes
- 1 Blue Sky Family Farms Free-Range or Pasture-Raised Egg
- 1 tablespoon milk
- 2 tablespoons shredded Cheddar cheese
- Salsa, optional

Preparation

- Coat a 12-ounce microwave-safe coffee cup with cooking spray. Add frozen hash browns. Microwave on high for 1 minute.
-In a small bowl, combine the egg, milk, sausage and cheese; pour over hash browns. Stir until blended.
-Microwave on high for 30 seconds. Stir. Microwave 30 seconds longer or until egg is set. Serve with salsa, if desired.

Submitted by Cathy Brunnquell

Ingredients

- 4 slices bacon, cooked and crumbled
- 1 lb ground breakfast sausage, no casings
- 2 ½ cups shredded Cheddar cheese
- 2 cups milk
- 3 Large Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ⅛ teaspoon salt
- 2 lb package frozen tater tots
- 3 tablespoons chopped parsley for garnish

Preparation

- In a large skillet, cook sausage on medium-high heat, breaking up the meat and browning it. Once cooked through, drain and layer onto the bottom of a 9x13 baking pan. Evenly sprinkle 2 cups of the cheese over the sausage.
-In a large bowl, hand-whisk together milk, eggs, pepper, onion powder and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer top with frozen tater tots. If not baking right away, cover tightly with foil and chill in refrigerator until the next morning.
-When ready to bake, set oven to 350°F with rack on lower middle position. Once oven reaches 350°F, place uncovered pan in oven for about 35 minutes. Top with additional ½ cup cheese, cooked/crumbled bacon, and bake another 5 to 10 minutes or until sides are bubbling and top is golden brown. Garnish with chopped parsley, let rest at room temperature 10 minutes and serve.

Submitted by Cathy Brunnquell

Ingredients

- 3 Blue Sky Family Farms Free-Range or Pasture-Raised Eggs
- 2 potatoes, thinly sliced and baked
- 2 green onions, chopped
- 1 stalk celery, chopped
- 2 hot dogs, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons cooking oil

Preparation

- Beat the eggs in a mixing bowl and add and mix in all ingredients except the hot dogs.
- Heat cooking oil in a skillet and add hot dogs; cook thoroughly.
- Pour the egg mixture into the skillet over the hot dogs.
- Cook until dry enough to flip. Flip and allow the other side to cook until lightly browned.
- Remove from heat and enjoy – Can be rolled, cut into pieces or eaten whole.

Submitted by Ali Tanade