Egg Yolks and a Breakfast Casserole RecipeJune 4, 2015 at 5:40 pm | Posted in crafts | Leave a comment
Recently I found myself with 36 egg yolks. My husband has been following a low calorie diet, and has been eating a lot of egg whites. Since the equivalent of 7 egg whites is the same price as 18 whole eggs, I figured I would just separate the yolks out myself, and use them for “something” else.
The most yolk-heavy recipe I found used a measly 6 yolks, and yielded 50-60 cookies. I wouldn’t want 20 cookies in my house, let alone the 350+ I would make to use up all my yolks.
So, this is my new yolk-heavy recipe. In case anyone else has three dozen egg yolks hanging out in their fridge, just waiting to be cooked. 36 egg yolks is right around 2 cups. If you only have a dozen or two egg yolks you can easily add whole eggs to make up the difference, a large egg is around 1/4 cup.
- 2 cups egg yolks
- 4 eggs
- 1/2 lb cheese, shredded (I used a white Monterey Jack, a mozzarella would make it less fattening)
- 1 lb ground pork, or breakfast sausage
- 1 large onion
- 1 bell pepper (or several of the smaller multicolored peppers)
- (garlic, salt, pepper, parsley, caraway, and charnushka to taste, if using pork)
- Cook the sausage or ground pork. I can’t eat MSG so I make my own sausage scramble by cooking 1 lb of ground pork and adding in sausage spices to taste – super easy. I use around 1 tbsp garlic powder, 2 tbsp parsley, and 1 tsp each caraway seeds and charnushka.
- While the pork is cooking, slice the onion and peppers. Grease a 13″x9″ baking pan.
- Spread the cooked sausage in the bottom of the pan.
- Cook the onion and pepper until just done (the onion will be slightly translucent.)
- Sprinkle veggies over the meat, followed by the cheese. Pour the egg yolks (only) evenly over the mixture.
- Lightly beat the 4 eggs, and pour them over the top of the mixture. I put the eggs separately on top so it will look more normal, with the white and yellow mixed. (That is also why I chose a white cheese.)
- Bake at 350* F for 20-30 minutes, until lightly golden and bubbly.
Not the healthiest dish, but a quick way to use up 3 dozen egg yolks 🙂