My family of three is going through eggs faster than Perkins on Sunday morning. The kid wants scrambled eggs for dinner — every night. I don’t fight that as much as I should. It’s hard to argue with lean protein that’s ready in 90 seconds.
On top of that, my husband eats one every morning. I cook and bake with them constantly. Yesterday alone, we used 10 eggs. 10.
I’ve started buying 18-egg cartons in a vain attempt to keep up.
As Easter approaches, I don’t expect this to ebb. I, too, enjoy a good egg dish, especially on weekend mornings when I have more time to whip up something more than scrambled. This, from the American Egg Board, have it all: lean, tasty, easy, beautiful. Now I can’t wait for Saturday morning. It might be tonight instead. That is, if we have any eggs left.

MUFFIN FRITTATAS
6 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Cheddar cheese, 4 ounces
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 tablespoons chopped red onion
1. Heat oven to 350 degrees. Beat eggs, milk, salt and pepper in a medium bowl until blended. Add cheese, zucchini, bell pepper and onion. Mix well.
2. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
3. Bake until just set, 20 to 22 minutes. Cool on rack 5 minutes and remove from cups. Serve warm.
Per serving: 164 calories, 11 grams fat, 207 milligrams cholesterol, 296 milligrams sodium, 3 grams carbohydrates, 0 fiber, 12 grams protein
– incredibleegg.org