Call your friends and family and whip up some wonderful recipes featuring Sauder's Eggs! We've included some of our favorites here.

For a tremendous online cookbook full of egg recipes,
visit the American Egg Board site

& site.

Sauder's Feature Recipes


Courtesy of Tatiana's Restaurant, Palmyra, PA

  • 3 Eggs
  • 2 oz. Mx Chorizo
  • 2 oz. Black Angus Beef
  • 2 oz. Fresh Chopped Spinach
  • 2 oz. Marinara Sauce
  • 2 oz. Asiago Cheese
  • 1 slice Mozzarella Cheese
  • Pinch of crushed red pepper
  • Salt & Pepper to taste

Combine all ingredients in a frying pan and cook.


Avocado Breakfast Boats

  • 2 Avocados, halved & pitted
  • 2 ripe Plum Tomatoes, seeded & diced
  • 1/4 c. diced red onion
  • 2 Tbsp. chopped fresh Cilantro
  • 1 Tbsp. finely diced Jalapeno (optional)
  • 1 Tbsp. Lime juice
  • 1 tsp. salt, divided
  • 1/2 tsp. black Pepper (divided)
  • 8 Eggs

1. Using a spoon, scoop the avocado out of the skin in one piece, keeping the shell intact. Dice avocado and place in a large bowl. Toss with tomato, onion, cilantro, jalapeno, if desired, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to use.
2. In a medium bowl, beat eggs with remaining salt and pepper.
3. Coat a skillet with cooking spray and heat over medium-high heat. Add eggs to skillet and scramble until set, stirring occasionally.
4. Evenly divide scrambled eggs into avocado shells and top with avocado mixture. Serve immediately.

  • 6 Eggs
  • 1/2 cup Milk
  • 1/4 tsp. Salt
  • 1/8 tsp. Pepper
  • 1 cup Shredded Cheddar Cheese (4 oz.)
  • 3/4 cup chopped Zucchini
  • 1/4 cup chopped Red Bell Pepper
  • 2 T chopped Red Onion

Heat oven to 350 degrees F.

Beat eggs, milk, salt and pepper in medium bowl until blended.

Add cheese, zucchini, bell pepper and onion; mix well.

Spoon evenly into 12 greased muffin cups, about 1/4 cup each.

Bake until just set, 20-22 minutes.

Cool on rack for 5 minutes.

Remove from cups; serve warm.

Tip: Pair with a whole wheat English muffin and a glass of low-fat or fat-free milk for a well-balanced meal.

  • 1 1/2 cups vinegar
  • 1 cup sugar
  • 2 T. dry mustard
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1/2 tsp. salt
  • 1/2 tsp. yellow food color (optional)
  • 1 package (8) Sauder's Harcooked Eggs, peeled

Mix all ingredients together and pour over Hardcooked Eggs. Let eggs set in pickling mixture, refrigerated, for 3 to 4 days to reach full flavor. To speed up marinating time, heat pickling mixture before pouring over eggs.


  • 1/2 lb. Turkey Sausage
  • 4 cups thinly sliced red potatoes
  • 5 Sauder's large eggs
  • 7 Sauder's large egg whites
  • 1 pint 1% small curd cottage cheese
  • 4 ounces shredded low-fat Cheddar cheese
  • 2 ounces shredded Parmesan cheese
  • 1 can chopped green chilies
  • 1/4 cup finely diced red pepper
  • 1/3 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

In large skillet, cook sausage breaking it into small pieces as it browns; drain on paper towel. Wipe skillet clean; coat with non-stick vegetable spray. Cook potatoes until browned and tender. In large bowl, whisk eggs and whites; stir in cheeses, peppers, flour, baking powder, salt and pepper. Add sausage and potatoes. Pour into 9x13-inch baking dish coated with non-stick vegetable spray. Bake at 350 degrees for 30 minutes or until set in the center.


Nutritional information per serving

Calories Fat Cholesterol Sodium Protein
112 4g 100mg 317mg 11g
  • 3 Sauder's large eggs
  • 2 T. Milk
  • 1 T. butter or margarine
  • 1/4 cup blanched asparagus
  • 1/4 cup lump crabmeat
  • 1/4 cup shredded swiss cheese
  • 1 cup prepared Hollandaise sauce
  • 1 T. tomato paste

Beat eggs with milk. Pour into warmed small skillet or omelet pan with melted butter. Gently lift edges until egg mixture is cooked and begins to brown. Place asparagus, crab, and cheese over half of the egg surface. Fold egg over. Transfer to warmed plate. Whisk tomato paste into prepared Hollandaise sauce. Pour over omelet. (Sauce recipe is sufficient for 4 omelets).


Nutritional information per serving


  • 1 1/2 cups red beet juice OR
  • 2 (14 oz) cans red beets with juice
  • 2 cups apple cider vinegar
  • 1 1/2 cups sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 2 bay leaves (optional)
  • 1 package (8) Sauder's Hardcooked Eggs, peeled


  • 2 eggs
  • 1/2 ripe avocado1
  • 1/2 teaspoon honey Dijon mustard
  • 1 teaspoon mayonnaise
  • pinch of salt
  1. In a small pot, boil eggs until hard, about 10 minutes. Peel off shell and cut eggs in half.
  2. In a small bowl place yolks from eggs and remaining ingredients in bowl. Smash up and mix to combine. Fill the hole of the egg white halves with the filling. Enjoy!

1 egg plus 3 egg whites

1 T. grated Parmesan cheese

1/8 tsp. crushed red pepper flakes

1/2 tsp. olive oil

1/2 C fresh mushrooms, sliced

2 T. green pepper, finely chopped

1 T onion, finely chopped

1 C fresh spinach, chopped

In a small bowl, beath the egg and egg whites. Mix in cheese and pepper flakes; set aside. Heat oil in an 8-inch non-stick skillet (medium heat) and saute mushrooms, green pepper, and onion for 4-5 minutes. Add spinach, cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are fully cooked, remove from pan. Cut into wedges and serve.



1 tsp butter, cooking oil, or cooking spray

1 C sliced baby portobello mushrooms (about 2 to 2.5 oz)

2 cherry tomatoes (wedged) or 4 grape tomatoes (halved)

2 Sauder's large eggs

2 T. Ranch salad dressing

1/4 C. shredded cheddar cheese (about 1 oz)

1 T. chopped fresh parsley

In 7-10 inch omelet pan or skillet, heat oil over medium-high heat until just hot enough to sizzle a drop of water. Add mushrooms. Cook, stirring frequently, until tender, about 2-3 minutes. Add tomatoes. Cook until tomatoes are heated through, about 1 minute. Remove mushrooms and tomatoes from pan and keep warm.

In small bowl, beat together eggs and dressing until blended. Pour egg mixture into pan. With an inverted pancake turner, carefully push cooked egg portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill with the mushrooms and tomatoes. Sprinkle with cheese and parsely. With pancake turner, fold omelet in half. Slide from pan onto plate.



1 Egg

1/3 C Milk

1 Pkg (1.23oz) Apples & Cinnamon Instant Oatmeal

1/4 C Yogurt

Beat egg and milk in 2-cup microwave-safe bowl until blended.

Stir in oatmeal.

Microwave on high until liquid is absorbed and egg is set, approximately 1-1/2 to 2 minutes.

Stir & top with yogurt.

Garnish with chopped apples.




A simple breakfast food turns in to a bubbly, cheese lunch with just two ingredients.

It's also a genius way to use up leftover Easter eggs.

A fast and tasty snack that kids wil love to help make, and eat!!

Hard boiled eggs are covered in grated cheddar cheese and bread crumbs and toasted up in the oven for a bit - this couldn't be any easier!

Click here for the illustrated recipe.


1/3 cup chopped blanched or steamed beet greens

1 garlic clove, minced

1/2 teaspoon red wine vinegar or sherry vinegar

Salt and freshly ground pepper

2 eggs

2 to 3 teaspoons low-fat milk

2 teaspoons extra virgin olive oil

1/2 ounce feta cheese, crumbled

1. In a bowl, toss the chopped blanched beet greens with the garlic, vinegar and salt and pepper to taste.

2. Break the eggs into another bowl and beat with a fork or a whisk until eggs are frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.

3. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first minute or two of cooking.

4. As soon as the eggs are set on the bottom, sprinkle the beet greens over the middle of the egg “pancake” and top with the feta. Next, jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

Another way to make a 2-egg omelet is to flip it over before adding the filling. Do this with the same motion, jerking the pan quickly away from you and then back toward you, but lift your hand slightly as you begin to jerk the pan back toward you. The omelet will flip over onto the other side, like a pancake. Place the filling in the middle. Use your spatula to fold one side over, then the other side, and roll the omelet out of the pan.

To blanch beet greens: Bring a pot of water to a boil while you wash and stem the beet greens. Rinse in 2 changes of water to rid the leaves of sand. When the water comes to a boil, salt generously and add the greens. Blanch for 1 to 2 minutes, until just tender, and transfer to a bowl of cold water. Drain, squeeze out excess water, and chop. To steam the greens, place them in a steamer basket above 1 inch of boiling water. Cover and steam for 2 minutes or until wilted. Rinse and squeeze out excess water.

Advance preparation: The blanched beet greens will keep for 4 to 5 days in a covered bowl in the refrigerator.

Nutritional information per serving: 275 calories; 7 grams saturated fat; 3 grams polyunsaturated fat; 11 grams monounsaturated fat; 385 milligrams cholesterol; 4 grams carbohydrates; 1 gram dietary fiber; 369 milligrams sodium (does not include salt to taste); 16 grams protein.



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