KUSA - There are 3.8-million hens in Colorado producing more than 1 billion eggs every year.
Eggs are a nutrient-dense food, containing every major vitamin and mineral except vitamin C. The surface of an egg shell has over 10,000 pores, and there is no nutritional difference between a brown and a white egg.
Look for Colorado eggs at your local grocery store or at restaurants across the state. Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
Egg Bake "Breakfast Bread"
Chef Jason K. Morse, C.E.C., Executive Chef, Douglas County School District
- 12 eggs
- 8 slices bacon, cooked, chopped
- 1/2 small red onion, red, diced
- 1 Tbsp. roasted garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 cup fresh Italian parsley, chopped
- 6 slices bread, cubed
- Salt and pepper to taste
- In a large stainless steel mixing bowl combine eggs, cooked bacon, garlic, peppers, parsley and bread.
- Mix well to ensure ingredients are mixed and bread becomes soaked.
- Season with salt and pepper to taste.
- Preheat oven to 375 degrees, 350 for convection.
- Spray a standard sized bread loaf pan with cooking spray.
- Pour mixture into bread pan, cover with foil and bake for about 20 minutes.
- Remove from the oven and using a skewer, insert into the center of the bread to check its doneness.
- Continue to cook until skewer comes out clean.
- Once fully cooked, remove from the oven and allow to sit for five minutes.
- Remove from the pan, slice into thick slices and enjoy as a "breakfast bread."
Visit www.coloradoagriculture.com for a complete list of recipes.
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