Eggs are a staple in our house! They’re on every grocery list and fill our fridge 365 days a year. Whether we’re eating them for breakfast, adding them to recipes for lunch and dinner, or baking up a storm, eggs are a household favorite!
When I first started grocery shopping for myself back in college I didn’t think twice about the eggs I was buying. I looked for the least expensive eggs on the shelf and called it a day. I didn’t know what it meant to buy organic, cage-free, and/or certified humane eggs. All eggs were the same right?
I’ll never forget the first time I had an organic certified humane egg. It was the richest and most flavorful egg I had ever had and it completely changed how I purchased eggs. This year I was introduced to Pete & Gerry’s Organic Eggs and they have been my go-to eggs. Pete and Gerry’s Organic Eggs are raised on real family farms that are committed to producing eggs from hens that are raised humanely, which is really important to me! I also love that I can find them at my local grocery store (Giant) and don’t need to drive all over in search of them.
One of my favorite dishes this fall has been my Pumpkin and Sage Crustless Quiches using Pete & Gerry’s Organic Eggs.
The recipe is incredibly easy, super healthy, and makes the perfect meal or snack, especially when baked in small mason jars!
Ingredients
1 bag of pre-diced pumpkin, you’ll need 2 cups total (you could use butternut squash if you can’t find pumpkin)
2 tbsp olive oil, divided
1 yellow onion, diced
5 fresh sage leaves, diced
12 eggs
1/4 cup fat free half and half
salt and pepper
8, 8oz Mason jars
To start, pre-heat the oven to 400° F and spray each of the Mason jars with cooking spray. Next, toss the diced pumpkin in 1 1/2 tbsp olive oil, salt, and pepper. Spread the pumpkin on a baking sheet and roast at 400° F for 40 minutes. While the pumpkin roasts sauté the onion in 1/2 tbsp of olive oil. Once the onions are golden brown add in the diced sage, salt, and pepper. Combine 2 cups of the roasted pumpkin to the onion mixture and add 1/4 cup of the pumpkin mixture to each of the Mason jars and set aside.
In a medium size bowl beat together the 12 eggs, half and half, salt, and pepper. Evenly pour the eggs into each of the Mason jars, leaving room for the eggs to rise.
Next, place the Mason jars on a cookie sheet and bake at 350° F for 35-40 minutes, until set and golden brown on top. Allow the jars to cool completely before placing on lids and refrigerating.
These crustless quiches are perfect for breakfasts on the go or for an afternoon snack in the office. Simply remove the lid and microwave for 1 minute. They’re the perfect taste of fall and an easy way to enjoy eggs!
Pete & Gerry’s family farms are committed to kindness and it’s evident through their organic eggs! Tell me why you love small family farms and be entered to win a $100 Visa gift card!
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