Did you know that Eggland’s Best eggs contain high vitamin E and 25% less saturated fats than regular eggs? They also are an excellent source of vitamin A, vitamin B12, vitamin B2, vitamin D and Folate. Plus they contain 130 mg of Omega 3 fatty acids as well as 225 mcg of Lutein. Eggland’s Best feeds their hens an all natural vegetarian diet. These eggs are great tasting but also have many healthy benefits.
As you probably noticed, I have many egg recipes on this blog. We eat eggs for breakfast, lunch or dinner. For the recent brinner I had, I wanted to combine eggs with something on the grill so I thought baked eggs would go good with the sausages and brats we was planning to grill. Before my brinner I had seen Herb Baked Eggs on The Gonzo Gourmet. To get the recipe click HERE. I should have taken more pictures but I was caught up in talking with my guests.
One of my guests, Allie from All I Eat Food made a wonderful egg stata. It was delicious. Of course anything made with crispy bacon is always a hit. For this recipe, take a peek at Allie’s blog and click HERE.
Of all the dishes I made, I think the dessert was the favorite. It was blueberry bread pudding with vanilla ice cream. Yeah, bring on the eggs for dessert! This was a moist bread pudding filled with juicy blueberries. The Jersey blueberries weren’t around yet but they have appeared at the markets and I will be making it again with Jersey fruit.
A special thanks goes out to Eggland’s Best for supplying the eggs and a gift card for the groceries. Also thank you Allie from All I Eat Food, Robin from South Jersey Locavore and Wendy from La Phemme Phoodie for coming to dinner. I love my food blogging friends!
6 cups milk
2 tsp cinnamon
1 cup sugar
16 slices white bread, cut into 2 inch cubes
6 eggs, beaten
1 pint blueberries
2 TBS butter, cut into small pieces
Preheat the over to 350 degrees. Over low heat in a medium saucepan, warm milk and add cinnamon and sugar. Stir until sugar melts. In a large bowl, mix together the bread cubes, eggs and blueberries. Grease an 11×7 glass baking pan. Put the bread mixture in and pour the milk mixture over it. Dot the mixture with the pieces of butter. Set the baking dish is a larger baking pan and fill the larger pan with hot water. Bake for 50 to 60 minutes or until knife inserted in center comes out nearly clean and top is golden brown. I like my bread pudding on the moister side so I tend to cook it less. Serve warm or cold with ice cream. Makes 10 to 12 servings.