This post was sponsored by Conestoga Farms eggs. They are on a mission to bring local, wholesome, premium eggs from Southwestern Ontario egg farms to your family. You can find out more about this excellent local brand, which is certified by Foodland Ontario, by following them on Facebook and Instagram. As always, opinions about the products we work with are most definitely our own.
Unless you’ve got more than one set of hands, or own a ginormous flat top grill, you probably know how tough it can be to make perfectly cooked eggs for more than a few people at home. And keeping them warm? Forget it!
I’m lucky in that I get to try new recipes out with large groups of people on a regular basis. I work in a hospital, so potlucks are very regular part of my life. We’re talking 2-3 a month. Minimum.
They’re cheesy, buttery, fluffy and perfectly cooked each and every time. Ideally, these are served straight out of the oven, but I’ll give you the goods on how to prep them for reheating the next day too.
Look at this gorgeous colour! Did you know the colour of an egg yolk is entirely dependant on what is fed to the chickens? These chickens have a high corn based diet based on their deep yellow colour. I’ve used Conestoga Farms Omega-3 eggs here, which get their high Omega-3 content from having fed the chickens flax seed, which is a naturally high source of Omega-3s.
I’m thinking you can serve these alongside toast and fruit as I have, but how delicious would crispy bacon, hash browns and an extra large cup of coffee (or two) be too?