I love eggs. What’s not to love? Michigan eggs contain only 70 calories while also supplying high-quality protein and essential vitamins and antioxidants. And while eggs are delicious on their own, they’re also amazing on top of polenta, hamburgers, pizza and more.
I’m not the only egg lover around here — an average U.S. resident consumes 21 dozen eggs per year! Did you know that many of those are from here in Michigan? Our state ranks ninth in the nation for egg production, with Michigan hens laying over a billion eggs every year. Those Michigan eggs end up on our dinner tables, in commercially made baked goods, and in every McDonald’s east of the Mississippi. Now that’s something to cluck about!
Michigan eggs have even made it to the White House. Greg Herbruck, owner of Michigan’s largest poultry farm, testified to Congress about the need for standard living guidelines for chickens across the state. Michigan has since passed a law that requires all commercially raised chickens to live in cage-free housing by 2020. (This falls in line with a pledge from Michigan-based Meijer to ONLY sell cage-free eggs by the year 2025.)
While chickens may not live in individual cages, they will still live in hen houses. This protects them from predators and diseases from other wild animals. Commercial farms collect freshly laid eggs quickly, otherwise chickens may be tempted to peck at them. Thank goodness, because without them I couldn’t make the following delectable dishes!
Breakfast Sandwiches with Fresh Michigan Eggs
These breakfast egg sandwiches only require a few simple ingredients and one vital piece of kitchen hardware – a Whoopie Pie pan. So grab some pancake mix, Greek yogurt and Michigan eggs, and set your oven for 350 degrees. While my pancake mix called for water, milk and eggs, I subbed half of the water with Greek yogurt to create the softest, lightest pancakes I’ve ever tasted. While the batter rested, I heavily greased and floured my Whoopie Pie pan. (Even if it says “non-stick”, still do this step. TRUST ME.) I then used a 1 oz. scoop to portion out batter, using two scoops for each well. Bake the pancake batter for 12 minutes, turning the pan 180 degrees halfway through baking.
While those are baking, crack your eggs into the wells of another (well-oiled) Whoopie Pie Pan. That’s right, we’re going to BAKE those Michigan eggs! Use a fork to pierce the yolks, but don’t whisk them — just enough so the yolk seeps into the whites. When your pancakes are done baking, pop your eggs in the oven for 10 minutes, and not one second more. (While your eggs are baking, remove the pancake rounds and cool on a wire rack.) When the 10 minutes are up, remove the eggs from oven and loosen them from the Whoopie Pie pan cavity.
Then comes the best part — build your breakfast sammies how you choose! Throw caution to the wind and add cheese or hot sauce or any other condiment you like. These breakfast egg sandwiches also store well in the freezer. Wrap each one individually in tin foil and store in an airtight plastic bag. When you’re hungry again, warm one in the oven at 350 degrees for 10 – 15 minutes and breakfast is served!
Amazing Quiche with the World’s Easiest Crust!
The crust for this egg-based quiche uses one very simple ingredient: mashed potatoes. Seriously, no rolling of dough or cursing of broken pie crusts. This recipe uses leftover mashed potatoes, initially baked on their own to help develop that golden brown crust. Fill it with your favorite vegetables, an abundance of Michigan eggs, and cream, and you’ll have a breakfast dish that everyone will want to replicate. Trying to cut back on carbohydrates? Try this asparagus frittata that is completely crustless and filled with delicious goat cheese!
Overnight Blueberry French Toast Casserole
I’ve made this French Toast Casserole more times that I can count. If you can cube bread and whip eggs, you too can wow your friends and family with the most delicious thing they’ve ever eaten. The best part of this recipe, is that you dump it in a pan, stick it in the fridge overnight, and then bake it the next morning after you’ve had a good night’s sleep. Don’t skip the homemade blueberry sauce this recipe calls for either, it’s what brings this dish together. And of course, you should use Michigan blueberries for this dish. After all, we grow more than any other state in the country!
What’s your favorite way to use Michigan eggs? Share a link to your favorite recipe or tag us in an Instagram post!