Egg bakes are almost a weekly dinner meal for us. They are easy to throw together, quick to cook, and are a great way to use leftovers or random items from the fridge. The combo below is one of our favorites.

INGREDIENTS: 

-       One medium head of broccoli, chopped and steamed

-       8 eggs, beaten

-       4 slices of prosciutto, chopped

-       1 1/2 cups guereye cheese

DIRECTIONS: 

Preheat oven to 350 degrees.

Melt a little bit of coconut oil in a pan over medium heat, add eggs and scramble lightly. Combine broccoli, prosciutto and half of the cheese, mix gently. If you're feeling fancy, you can also add some spices at this point.

Remove from heat - eggs should still be slightly runny at this point - and sprinkle additional cheese on top. Place pan in oven and bake for 10 minutes, until eggs are cooked and cheese is golden brown.

*if eggs are cooked and cheese is not yet brown, try broiling for 1-2 minutes.

Enjoy!

This FARM original recipe is a guaranteed hit for game day, or any day. 

INGREDIENTS

- Fresh Jalapeños (as many as you'd like) halved lengthwise. Remove stem, seeds and membrane (keep halves together to reassembly later)

- Prosciutto (thinly sliced), halved lengthwise

- Goat Cheese (not crumbled)

- Agave Nectar

DIRECTIONS:

Preheat oven to 400 degrees. Mound goat cheese into one half of each pepper, drizzle agave, reconfigure whole pepper, wrap with prosciutto and use a tooth pick to hold it all together. 

Place metal rack (if you have one) on top of cookie sheet. Evenly position poppers on rack. Bake at 400 degrees for 10 minutes. Turn poppers, cook for another 5-7 minutes, until prosciutto is golden brown and peppers have begun to wither.

Enjoy!