Large Scale Egg Recipes
I work as a preschool cook. We are looking for more egg recipes. We currently either make scrambled eggs or fritatta. However, the kids don't like toomuch "stuff" in their fritatta so it is usually just eggs and ham or eggs and broccoli.
We're trying to come up with new egg recipes. Due to healthcode we cannot cook runny eggs. The kids don't tend to like non scrambled eggs. Our only current idea is egg fried rice (but we are worried that we will have so put so much egg into it that it will be weird). Egg salad sandwhiches have not gone over well in the past.
Let me know if you have any ideas.
When I taught pre-school, we served:
deviled eggs with tuna
Chilaquiles Scrambled Eggs with tortillas
Pasta with Scrambled Eggs
- orzo with veggies and eggs
- alla carbonara
hot dogs and scrambled eggs
make savory mini muffins - like fritattas -
hard-boiled eggs cut in quarters and wrap in ham or turkey slices with cheese
fried rice with chopped egg omelette
Cottage Cheese Scrambled Eggs
1/4 cup cottage cheese
salt and pepper, to taste
1. Place the eggs, cottage cheese, salt and pepper into a blender and blend until smooth (or mix together by hand if you like cottage cheese curds)
2. In a small frying pan, melt a little butter (to coat the bottom of the pan).
3. Pour the eggs mixture into the frying pan.
4. Without stirring, gently push the cooked portion to the center; continue until all the eggs are fully cooked (but not dry). This is also good with the addition of cherry tomatoes, cut in halves and sauteed in butter... mix into cooked eggs before serving and top with chopped parsley.
I personally believe in playing with food: each child has a round paper plate and makes a face from fruit and vegetables to eat (scrambled eggs for hair?) add: granola, pasta, nuts, olives, avocado slices. This is messy and makes meal-time long...but it is fun and teaches colors and shapes, too.
what about baked egg recipes. something along the lines of say lining a muffing tin with a piece of ham, dropping in an egg and bake until cooked through. I love them with a runny yolk but you could bake them a little longer for the kids. I've never tried it with beaten egg either but in theory that should work too . . . its kind of like scrambled eggs but in a muffin shape.
How about crepes? You can fill them with all sorts of stuff from savory things like ham and cheese to sweet stuff like fresh fruits.
Or along those same lines, homemade manicotti?
My gradeschool used to sell an egg pizza, which was basically just pizza dough with olive oil and garlic on it, then topped with beaten egg and some green peppers, maybe a little Romano too, before it was baked.
Some Italians put hard boiled egg in their baked pasta dishes too (along with ricotta and ham).
On the weekend I'll often make a scrambled egg quesadilla for brunch.
Lightly scramble eggs until lightly custardy.
I either use refried black beans, std. refritos or cream cheese as a schmear on the bottom flour tortilla as a glue, add eggs, top with cheddar, cooked bacon, fried sausage or fried ham bits, then do green onions. Slap on top tortilla.
Toss on oiled griddle until hot, flip, brown on other side and when cheese is melty, remove and cut into 4 wedges.
I use salsa and sour cream or plain yogurt to dip in or whatever other things I have in the fridge.
Acts like a sandwich of sorts. Portion control achieved per size of tortilla or wedge count.
Add or remove ingredients just like an omlet.
Dipping sauce is open for experimentation. And hey, kids LOVE dipping things into a sauce. BTDT.
Just really a riff on the breakfast burrito with a crunch. :-)
Swap in grilled hot dog coins, pepperoni or whatever add in the kids are comfortable eating. I'm sure sneaking in a grilled veggie will work too.
I made these stratas to feed 80 kids and staff at an inner city summer day camp for several years. Each pan fed 10. They loved them.
Strata Recipe from St. Paul’s
Ingredients and Equipment
16 ounce French bread (preferably day old)
1 stick butter
2 1/2 cups milk
1/2 cup half and half
2 cups shredded cheddar cheese
½ cup grated parmesan cheese
2 tablespoons Dijon mustard
Salt and pepper
1 cup Savory filling**
Aluminum pan measuring 2 ½ inches deep and 12 by 10 inches at the top.
**Savory filling can be any combination of sautéed vegetables and or meat. For the kids I sautéed Trader Joe’s frozen tri color chopped bell peppers and some frozen corn in a large dollop of butter (you may add some olive oil). Sliced mushrooms, chopped spinach, a combination of peppers and onions is also good. It is important to heavily season the Savory filling. Lots of salt, pepper, any seasoning you like such as Adobo or garlic powder and a good splash of Worcestershire sauce, soy sauce or hot sauce.
Trim hard ends off bread and discard. Cut bread in ½ to ¾ inch slices, then cut slices into cubes. You should have ~9 cups of cubes. Liberally butter the aluminum pan and toss half the bread cubes then remove and repeat buttering and toss remaining bread then spread cubes evenly over the bottom of the pan. Dollop on the savory filling and sprinkle 1 cup of cheese evenly over filling. Spread remaining bread evenly over all and sprinkle remaining cup of cheddar on top. Beat eggs with 1 teaspoon salt and ½ teaspoon pepper and the Dijon and combine with milk and half and half (a dash hot sauce optional). Pour milk mixture evenly over all. Press down gently to moisten all cubes. Cover and refrigerate overnight. When ready to bake remove from the refrigerator 30 minutes in advance then bake in a preheated oven at 350 F for 45 minutes to an hour.