Pioneer Woman at Heart

I have baked eggs in the oven on a sheet pan previously, but I wanted to make scrambled eggs for easier breakfast sandwiches.  I also wanted them in the freezer for a quick breakfast, or if we had company (aka kids). I did some research on time, temperature, size of pan, etc. I decided to go with 18 eggs, a 12 x 17 inch sheet pan (jelly roll pan), and parchment paper. Tip: Spray oil onto the pan, line with parchment paper, and spray again.  You will want 15 inch wide parchment paper, or your eggs may go under the parchment in the sides or corners.  I used my 12 inch paper and it went under one corner just a bit. Preheat Oven to 350°F, bake 15-17 minutes or until eggs are no longer jiggly in the center.  It does take a much steady hand to put this in the oven without spilling it.  I may use a smaller pan and 12 eggs next time.   I can cut 12 servings this way and freeze them for future sandwiches, or m ake the entire sandwich, wrap in plastic wrap, the...

The forecast is expecting 6 weeks of rain in two days here (starting today).  It seems like this happened the year we had a bountiful garden, so I'm praying the Weather Gods are good to us and we get through this upcoming flood. Photo from 2016.  Just came across it and found it cute! Hubby has been taking overtime lately.  He's been leaving the house at 6:30am and not returning until after midnight. (not my photo) I don't sleep well when he works so much either.  I know we could use the extra cash (new coop, new barn roof, and on and on), but it does mess with my sleep. Making meals from the freezer and pantry has been a success.  I whipped up a zucchini and swiss chard frittata for a breakfast. By the way, freezing organic ricotta, cottage cheese, cream cheese and sour cream has been very handy for baked meals.  The texture changes when thawed, but works great for baked recipes.  I will do that again, since I have no access to ...