Lark’s Recipie of the Week: Two egg-celent recipes get thumbs up

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I am thrilled to have the HONOR of teaming up with Eggland’s Best.

I can honestly tell you that these Eggland’s Best Eggs taste great, not only by themselves but also in all your cooking/baking dishes.

They are extra large, organic and cage free.? You can feel good knowing you are feeding them to your family.

With the beginning of school right on our heels, I wanted to concentrate on some “kid friendly” recipes first.

The first recipe I am sharing is sure to put a smile on early morning faces.

I visited a group of my daughters friends, to have them taste test all of the following recipes.

Nutella- and banana-filled crepes

8 Eggland’s Best eggs

1 tsp. salt

2 TBSP sugar

2 1/2 C. milk

1 C. flour

1/2 tsp. vanilla

1 (13 oz.) Nutella spread

5-6 firm bananas

Place all ingredients into a blender.

Blend on high until smooth.

Warm a small saut? pan and lightly spray with pam.

Pour 1/4 C. batter into pan, swirling pan until sides are coated with batter. When batter bubbles and sets gently lift away from the sides and flip over.

* With some crepes there is no need to flip.? They just roll into center as they brown.? However, since we will be spreading a filling into the crepe we want to make sure both sides are cooked solid.*

Repeat until all batter has been cooked.

Keeping the crepes in a covered dish to hold in the heat.

I then spread 2 tsp. of Nutella spread onto each crepe and top it off with sliced bananas.

Roll up, placing seem-side down.

Serve with fresh fruit.

They voted Thumbs Up! WINS!

The next dish I am sharing with you I not only taste tested with teenagers, I had adults try it too.

Breakfast Lasagna

1 (16oz.) cottage cheese

1/4 C. green onion’s, chopped

1/4 C. white onion, chopped

1 (4oz.) diced green chilies

1 TBSP. margarine

9 Eggland’s Best Eggs

1/4 C. milk

1/4 tsp. salt

1/4 tsp. pepper

8 oz. cooked lasagna noodles.? You will only use 8 noodles.

1/2 lb. cooked and drained spicy sausage

1 C. shredded monterey jack cheese w/ jalapeno peppers

3 C. frozen hash browns

4 slices of muenster cheese

Mix together the cottage cheese and shredded cheese.

In a small pan saute the margarine, onions, peppers and chilies until tender. Drain and then add to the cooked sausage.

In a separate bowl, beat together the Eggland’s Best eggs, milk, salt and pepper. Then cook to a soft scramble and set aside.

Next, lightly spray a 9×9 baking dish.

Layer 3 noodles in the bottom of the dish.

Then add 1 1/2 C. hash browns, 1/2 of the scramble eggs, 1/2 of the sausage/onion mixture, 1/2 cheese mixture.

Repeat that a second time and then finish off with the 4 slices muenster cheese.

Cover and chill for 8 hrs or overnight.

Take dish out to set 30 minutes before placing in a preheated oven of 350 degrees.

Uncover and bake for 35-40 minutes or until cooked through.

Let set for 5 minutes before cutting.

*I adapted this recipe my friends Debbie Meldrum*

The verdict: Thumbs Up!

I hope you will take the time to whip up an “Egg-cellent” breakfast for your family soon.

These are just (2) wonderful recipes brought to you by Eggland’s Best and Lark’s Country Heart.

I will be sharing more great recipes with you all in the days to come.

ONE LUCKY FOLLOWER WILL BE WINNING A PRIZE GIFT PACK FROM EGGLANDS BEST.

You MUST be a follower of Lark’s Country Heart and a Fan of Eggland’s Best Facebook Page.

Please make sure you leave a comment telling us how YOU use Eggland’s Best Eggs, to be entered.? The Winner will be announced on Aug. 29th.

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For more great recipes and home ideas, visit Lark?s blog at larkscountryheart.blogspot.com.