May is National Egg Month, and Iowa is the number one egg-producing state in the nation. Egg production, grading and packing facilities also contribute largely to the economy here in Franklin County, so I’m paying homage to “the perfect food” by sharing a few stats and one of my favorite recipes.
Did you know that eggs are an excellent source of choline? According to the Iowa Egg Council’s Website, choline is an essential nutrient for brain development in a fetus and newborn. It may also play a role in memory function throughout our lives. Oh, how I could use help with expanding memory! With this new found knowledge, I’m seriously considering making an “egg a day” part of my new daily routine.
Eating an egg a day is healthy, according to the American Heart Association. Eggs contain such a high quality protein that it has become the standard by which other proteins are measured. Eggs also contain carotenoids, lutein and zeaxanthin that have been round to decrease the risk of age-related macular degeneration.
With so much nutrition packed into such an inexpensive food, why not add more eggs to one’s diet? Following is a recipe to help you do just that! Like all of my favorite recipes, this one is easy to make. I especially like making it for overnight guests because it can be mixed up ahead of time.
Feel free to send me your favorite egg recipes, as well. I’m especially interested in recipes that showcase eggs for lunch or dinner. Eggs… they’re not just for breakfast anymore!
9 eggs, beaten
1 tsp. dry mustard
½ tsp. salt
4 ½ c. milk
1 box, dry hash browns
1 c. Velveeta, cubed
2 c. diced ham
Mix all ingredients together; pour into greased, glass 9×13” pan. Cover overnight. Bake at 350 degrees for 1 hour.