Many family caregivers that include meal prep as part of their elder care duties struggle to get their aging loved ones to eat regularly, much less take in enough nutritionally balanced meals when they do. Because every bite counts, family caregivers must choose nutritionally dense ingredients so that their elder loved ones can get as much of the healthy foods as possible in small servings. Eggs are the ideal food for elders, and during National Egg Month, what better time is there to look into some amazing egg-entered recipes that are especially appropriate for elders.
Here are three recipes for main dishes that are sure to make any senior care about what’s for dinner. New tastes and textures are the perfect way to entice aging loved ones to not only clean their plate but ask for second helpings.
South of the Border Egg Casserole
1/2 lb cooked and crumbled breakfast sausage
1/2 cup chopped red bell pepper
3 cups cubed (1-inch) French bread
1 cups shredded Mexican cheese blend
1/4 cup thinly sliced green onions
1/4 cup cherry tomatoes, sliced in half
1/4 cup chopped green chilies
5 eggs
1 cups milk
1 teaspoons chili powder
Toppings: salsa, sour cream and chopped fresh cilantro
Heat oven to 350°F. Spray an 8×8-inch glass baking dish with cooking spray. In a non-stick skillet, add cooked sausage and bell pepper. Stir frequently for 3 to 5 minutes or until peppers are tender. Set aside. In the glass dish, layer half of the cubed bread, 1/2 cup of cheese, peppers, green onions, tomatoes, chilies, and the rest of the bread. In a large bowl, whisk together the eggs and milk, then add chili powder. Pour egg mixture over bread mixture, spreading evenly and pressing down carefully. Add remaining cheese. Bake for 45 minutes or until the center is set and the top is golden brown. Let the casserole stand for at least 15 minutes before serving. Add toppings as desired.
Breakfast Egg Bread
¼ lb bulk cooked, crumbled sausage
1 cup diced green or red pepper
1 crusty French bread loaf
4 eggs
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F. In a skillet, cook diced pepper over medium heat until tender, about 3 minutes. Set the bread loaf on a flat cookie sheet and cut a wedge along the top. Remove the bread wedge and set aside. In a large bowl, beat eggs, sausage and peppers. Pour the egg mixture into the bread boat and sprinkle cheese on top. Bake for 25 minutes. Let bread boat sit for 5 minutes before slicing and serving.
Potato Sausage Quiche
1 refrigerated pie crust, softened
2 cups cooked, diced red potatoes
1 cup cooked green beans
1 cup pork sausage, cooked and crumbled
1 ½ cups sliced fresh mushrooms
1 cup shredded smoked Cheddar
4 eggs
1 cup half-and-half
¼ teaspoon coarse ground black pepper
Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie plate and bake 8 to 10 minutes. Reduce oven temperature to 350 degrees F. In a medium bowl, combine potatoes, green beans, sausage and mushrooms. Spoon mixture into crust-lined pie plate and sprinkle with cheese. In a medium bowl, beat eggs, half and half and pepper until well blended. Pour egg mixture over vegetables. Bake for 45 minutes or until the eggs have set in the center. Let it sit for 5 minutes before serving.
Source:https://www.bettycrocker.com/recipes/southwestern-egg-casserole/66e7998c-7439-44a1-ac27-cca433aa7528
https://www.bettycrocker.com/recipes/breakfast-egg-boat/6c23e28e-ccb5-4472-adba-a8685ffd254f
