These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Egg Bake

From Cape Locally Grown

<p>This is wonderful for a special breakfast or super supper!</p>
Source: Adapted by Green's Garden (Entered by Lance Green)
Serves: 12

1 lb. Pork sausage
1/2 cup chopped kale or wild spring greens (dandelion, dock) optional
1/2 loaf Sourdough bread cut into 1 inch pieces
3 cups grated cheddar, asiago or mozzerrella cheese
8 Eggs
1 1/2 cups Milk
1 tsp Seasoning salt
1 Tbsp Fresh herbs
1 cup chopped green onions
1 lb Optional: Lamb instead of pork
1 lb Optional: Beef instead of pork

Step by Step Instructions
  1. Preheat oven to 350 degrees F. Cook meat in large skillet until done then add greens to skillet;and wilt.
  2. Spread the bread cubes in 9x13-inch baking dish. Layer with the meat and cheese.
  3. Beat eggs in medium bowl until foamy. Add milk, seasoning salt, fresh herbs and green onion(reserving some for garnish); beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes or overnight.
  4. Bake 40 to 50 minutes or until center is set and top is golden brown. Garnish with green onions and fresh herbs.