Author Archives: Marketing Director

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Make Ahead Rainbow Veggie Egg Cups

Make Ahead Rainbow Veggie Egg Cups
Yields 12
A quick, easy breakfast you can prepare ahead of time, Make Ahead Rainbow Veggie Egg Cups are the perfect healthy, portable, vegetable-filled morning meal.
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 red bell pepper, finely chopped (about 1 cup chopped)
  3. 1 orange bell pepper, finely chopped (about 1 cup chopped)
  4. 4 green onions, white and green parts, finely chopped (about 1 cup chopped)
  5. 1 teaspoon salt, divided
  6. 8 large eggs
Instructions
  1. Heat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil over medium heat in a large skillet. Add the bell pepper, green onion, and ½ teaspoon salt. Saute until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
  3. Meanwhile whisk together the eggs and the remaining ½ teaspoon salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
  4. Pour the egg and veggie mixture into a greased or lined muffin tin. The mixture should come to near the top of each cup.
  5. Bake the egg cups for 20 minutes, or until puffed and cooked through.
  6. Remove from the oven and let cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days. Alternatively place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip top bag or tightly sealed container for up to a month.
Adapted from Real Food Whole Life
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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Avocado BLT Deviled Eggs

Avocado BLT Deviled Eggs
The salty bacon with the creamy egg & avocado make these absolutely delicious.
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Ingredients
  1. 6 hard boiled Dakota Layers eggs (peeled and cut in half)
  2. ½ large avocado (ripe)
  3. 1 ripe tomato (seeds and membrane removed, finely diced)
  4. 4 sliced crispy chopped bacon (read your label for W30 compliant)
  5. ½ tsp salt (or to taste)
  6. 1 tsp pepper (or to taste)
  7. 1 cup shredded lettuce (I used head lettuce)
Instructions
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
  2. Cook bacon until crispy, chopped into small dice.
  3. Remove seeds and inside membranes from tomato and chop into small dice.
  4. Add avocado to egg yolks and thoroughly combine (I used a fork).
  5. Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
  6. Season to taste with salt & pepper.
  7. Using a teaspoon, carefully fill the egg whites up with egg mixture.
  8. Garnish with extra bacon & tomato.
  9. Serve over a bed of shredded lettuce.
  10. Enjoy!
Adapted from Joy in Every Season
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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Huevos Rancheros

Huevos Rancheros
Serves 1
Huevos rancheros make for a spicy start to the day. This delicious dish has a Mexican flair and will give you a healthy kick start to your morning. If you’re craving something tasty and exotic for breakfast, here’s how you can make delicious huevos rancheros for one. The minimal clean-up involved is an added bonus.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. Olive Oil
  2. 2 corn tortillas
  3. 2 large eggs
  4. 1 cup jarred salsa
  5. 1/2 cubed avocado
  6. 1/2 cup fresh tomatoes
  7. 1/4 cup “Mexican blend” shredded cheese or cotija cheese
  8. Hot sauce
Instructions
  1. Heat your oil in the pan.
  2. Cook your eggs how you like them.
  3. Temporarily transfer the eggs to a plate.
  4. Heat up the corn tortillas in the pan.
  5. Sprinkle your cheese of choice onto the tortillas.
  6. Spoon some salsa of your choice on top of the melted cheese.
  7. Place your eggs on top of the salsa.
  8. Spoon some more salsa on top of the egg, and sprinkle on some more cheese.
  9. Transfer your tortilla with the egg on top to a plate.
  10. Garnish your huevos rancheros with the avocado cubes, tomatoes, and hot sauce.
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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Rachael’s Spinach and Feta Frittata

Rachael's Spinach and Feta Frittata
Serves 6
This spinach + feta frittata is a healthy, easy meal for breakfast, lunch or dinner!
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Ingredients
  1. About ¼ cup extra-virgin olive oil (EVOO)
  2. 1 bunch scallions, whites and light green tops, finely chopped
  3. 4 cloves garlic, finely chopped
  4. About ¾ cup combined fresh mint, dill, oregano and parsley, finely chopped
  5. 2 bunches medium-leaf spinach (¾-1 pound), stemmed and chopped
  6. Salt and pepper
  7. Freshly grated nutmeg, to taste (no more than 1/8 teaspoon)
  8. ½ lemon
  9. ¼ cup panko, whole-wheat panko or gluten-free panko breadcrumbs (a handful)
  10. 1 cup Greek feta, drained and crumbled
  11. 12 Dakota Layers eggs, beaten with salt and pepper
  12. 1 vine tomato, very thinly sliced
Instructions
  1. Preheat oven to 375°F.
  2. Heat a 12-inch nonstick skillet over medium to medium-high heat. Add EVOO, 4 turns of the pan, add scallions and garlic and stir for a minute. Add herbs and start wilting in spinach in bunches; once wilted, season spinach with salt, pepper, nutmeg and douse with juice of ½ lemon. Add breadcrumbs and feta to pan, pour eggs over and gently stir to combine. Settle the eggs and let them set for a minute or so, then gently arrange the very thinly sliced tomatoes in a circle layered about 2 inches in from the edge of the pan.
  3. Bake frittata until puffed and golden, about 25 minutes. Loosen edges and remove frittata to cutting board or platter; cool for 10 minutes. Cut the frittata into 6 or 9 squares and serve.
Adapted from Rachael Ray Show
Adapted from Rachael Ray Show
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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Spicy Shakshuka

 

Spicy Shakshuka
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 tbsp. olive oil
  2. 1 onion, chopped
  3. 1 red pepper, chopped
  4. 2 cloves garlic, minced
  5. 1 tsp. each chili powder, ground cumin and paprika
  6. 1/2 tsp. salt
  7. 1/4 tsp. each pepper and cayenne pepper
  8. 3 tbsp. tomato paste
  9. 5 cups chopped plum tomatoes
  10. 8 EGGS
  11. 1/3 cup finely crumbled feta cheese
  12. 1/4 cup chopped fresh cilantro
Instructions
  1. PREHAT oven to 400°F. HEAT oil in ovenproof skillet set over medium heat. COOK onion, red pepper, garlic, chili powder, cumin, paprika, salt, pepper and cayenne for about 5 minutes or until vegetables start to soften.
  2. STIR in tomato paste; cook for 1 minute. STIR in tomatoes; bring to simmer. REDUCE heat to medium-low. COOK, stirring occasionally, for about 15 minutes or until sauce has thickened.
  3. MAKE 8 divots in the sauce with spoon; crack egg into each divot. TRANSFER to oven. COOK for 5 to 8 minutes or until eggs are soft-cooked or until desired doneness. GARNISH with feta cheese and cilantro
Notes
  1. Serve with toasted pita bread or rustic Italian loaf.
  2. Substitute 1/4 tsp. hot pepper flakes for cayenne pepper if desired.
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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