Bacon and Cheddar Deviled Eggs

14 Oakdell Omega-3 Brown Eggs (hard boiled and cooled)
½ cup mayonnaise
½ cup sour cream
1½ tsp. Dijon mustard
1 tsp fresh lemon juice
¼ tsp pepper
⅓ cup crumbled cooked bacon
¼ cup finely shredded sharp Cheddar cheese (1 oz.)
2 Tbsp. chopped fresh chives or green onion tops

• Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
• Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
• Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half.
• Refrigerate, covered, to blend flavors.

*Recipe courtesy of

By | 2017-04-18T18:22:51+00:00 April 12th, 2017|Recipes|0 Comments

Eggs In A Blanket




4 Oakdell Omega-3 brown eggs
¼ cup milk
½ tsp salt
¼ tsp pepper
1⁄3 cup shredded cheddar cheese
¼ cup bacon bits
1 (8 ounce) can refrigerated crescent-style dinner rolls
Dry parsley for garnish

1. Beat eggs, milk, cheese, bacon bits, and salt and pepper in a medium bowl until blended.
2. Heat nonstick skillet over medium heat. Pour in egg mixture.
3. Occasionally stir/turn over the scrambled eggs until fully cooked. Then remove from heat.
4. Heat oven to 375 degrees. Unroll dough and separate into eight triangles. Cut each triangle in half diagonally to make 16 triangles.
5. Place rounded spoonful of scrambled egg mixture on the center of each triangle. Bring corners to the center over filling, overlapping the ends. Press gently to seal. Sprinkle the top of each with dried parsley for garnish.
6. Bake on a baking sheet for 10 to 14 minutes or until golden brown. Immediately remove from baking sheet and serve.

Note: These Eggs in a Blanket can also be made ahead and stored in the freezer or refrigerator.

By | 2016-08-29T16:10:11+00:00 August 29th, 2016|Recipes|0 Comments

Back-to-School Breakfast Egg Muffins

• 1 dozen Oakdell Omega 3 Eggs
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic salt
• 10 small slices of deli ham, cut into small pieces
• 2 cups shredded cheddar cheese
• 1 cup fresh spinach, cut into small pieces
• Nonstick cooking spray

1. Preheat oven to 350 degrees.
2. Crack eggs into a liquid measuring cup. Whisk together eggs, salt, onion power, pepper and garlic salt.
3. Spray 12 cup muffin tin with nonstick cooking spray.
4. Divide the spinach, ham and cheese equally into the bottom of each muffin cup.
5. Carefully pour eggs over the top until muffin cups are almost full. Leave about ¼-inch of space at the top.
6. Bake for 20 to 25 minutes or until a knife inserted in the center comes out clean.
7. The back-to-school breakfast egg muffins will sink after a few minutes out of the oven.

By | 2016-08-29T15:33:59+00:00 August 29th, 2016|Recipes|0 Comments