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Do you eat the contents of white or brown shelled eggs? Growing up on a farm we raised hens that laid white and brown eggs. As a child I didn't know why some eggs were white and some brown. You who raise chickens know what the difference is -- the shell color is determined by the breed of the hen. The brown eggs from Rhode Island Reds are slightly bigger than the White Leghorn hens that lay white eggs. I was told that they, the Leghorns, eat more food, which is why brown eggs cost slightly more. Those who prefer brown eggs say that the shells are stronger and they taste better, which make it worth paying a higher price. White shelled egg lovers just smile and save their pennies.

Over the last couple of months the cost of a dozen eggs has gone up considerably, but then what hasn't. Still, a couple of servings of scrambled eggs is pretty inexpensive to put on the table for breakfast or lunch. So, let's use eggs in the recipes for today.

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This recipe comes from one of my brothers who lives in Rapid City, SD, who often makes this for Sunday brunch.

GOLDEN EGG BAKE

1/2 c. fresh mushrooms

1/2 c. coarsely chopped and dice green pepper

1/4 c. butter or margarine

10 eggs

1/2 c. flour

1 t. baking powder

1/4 t. salt (optional)

2 c. (16 oz.) small curd cottage cheese

2 c. (8 oz.) shredded cheddar cheese

2 c. (8 oz.) shredded Monterey Jack cheese

1 lb. bulk pork sausage, cooked and drained

6 strips bacon, cooked until crisp and crumbled

one 2-1/4 oz. can sliced black olives, drained (or 1/3 c. sliced)

In a large skillet, saute green pepper 3 minutes; add mushrooms and saute until tender.

In a mixing bowl, combine eggs, flour, baking powder and salt; mix well with hand mixer or wire whisk. Add mushroom mixture. Stir in rest of ingredients; mix well.

Pour into a greased 9x13-inch baking dish. Bake, uncovered, at 400 degrees for 15 minutes. Lower heat to 350 degrees, bake 25-35 minutes longer or until a knife inserted in center comes out clean. Makes 9-10 servings.

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Another family recipe from one of our daughters. This dish is kind of like a souffle. It's an "over-nighter."

SANDY'S EGG BAKE

9 eggs, beaten

3 c. milk

1-1/4 t. dry mustard

3 large slices white bread, cubed

1-1/2 c. grated cheddar cheese

1 lb. pork sausage, browned and drained (could use 1-1/2 c. cubed ham)

In a large bowl, combine all ingredients. Turn into greased 9x13-inch pan. Refrigerate, covered, overnight or for 8-10 hours.

Bake at 350 degrees for 45-60 minutes or until set. Check with knife inserted in center to make sure it is set. Let stand about 8 minutes before serving. Makes 9 servings.

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This recipe reminds me of corned beef hash, without it.

POTATO AND EGG SKILLET

6 slices bacon, diced

1 small green or sweet red pepper, diced

3 T. diced onion

3 large potatoes, cooked, peeled and diced

salt and pepper, to taste

1/2 c. shredded cheddar or swiss cheese

6 eggs

In a large skillet, fry bacon (saving 3 T. drippings) If you don't want to use bacon drippings, use 3 T. butter or margarine.

To the drippings and the bacon, add green pepper, onions and potatoes. Season with salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle with cheese and stir gently.

Break eggs over potato mixture, one at a time. Cook, covered over low heat until eggs are set and cooked just the way you like them. Makes 4-5 servings.

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This recipe uses a slow-cooker liner. If you've not used a liner, they are great when making a casserole-type dish. (They can be purchased at the grocery store.) I made this recipe recently for a brunch and everyone raved about it.

SLOW-COOKER SPINACH AND BACON BRUNCH CASSEROLE

1 slow-cooker liner

4 c. (about 8 slices) white bread, cubed

1-10 oz. box frozen spinach, thawed and drained

1/2 lb. bacon, cooked until crisp and crumbled

2 c. shredded cheese blend (cheddar and Jack mixture) divided

1 small sweet red pepper, diced (about 1/2 c.)

1/4 c. diced onion

1 can cream of celery soup

5 eggs, beaten

1/2 c. evaporated milk or half and half cream

1/2 t. salt

1/2 t. ground mustard

1/8 t. pepper

Open liner and put inside a 5 to 6-1/2 qt. slow-cooker bowl. Fit liner snugly against the bottom and sides of the bowl; pull top of liner over rim of bowl. Set aside.

In a large bowl, mix bread, spinach, bacon, 1-2/3 cups cheese, pepper and onion.

Carefully pour into lined cooker.

Whisk together last six ingredients. Pour over bread mixture; stir gently with plastic or wooded spoon to combine.

Put lid on cooker and refrigerate at least three hours or overnight.

Put cooker bowl into cooker and cook on low for 6 to 6-1/2 hours or on high for 2-1/2 to 3 hours.

Carefully remove lid to allow steam to escape. Don't let the water from the lid fall into the casserole.

Sprinkle with rest of cheese. Let stand, uncovered for 25 minutes until cheese melts.

Serve food directly from lined slow-cooker.

NOTE: Do not lift or transport liner with food inside.

Makes 6-8 servings. Cool cooker completely; remove liner and you don't have a mess to clean up.

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Thought for today: An egg is always an adventure -- the next one may be different.

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