Always Looking for Good Egg Recipes

We're always looking for good recipes that use up our eggs. 

I found this one off the Incredible Egg website, and it was a huge hit.

Not only is it easy and quick (as long as you have a food processor to do your shredding), but it's also healthy.

1/2 cup chopped onion

1 tsp. vegetable oil (we used olive oil)

1/4 cup water

2 tsp. instant chicken boullion

2 cups coarsely shredded carrots

2 cups frozen Western style hash brown potatoes

2 cups coarsely shredded zucchini

1 1/2 tsp dried dill weed

6 eggs

Saute onion in oil in large nonstick skillet over medium heat until tender, 3-5 minutes.  Add water and boullion; stir until boullion is dissolved.  Add carrots, potatoes, zucchini and dill; mix well.

Cook, covered, over medium heat until heated through, about 10 minutes.  Press 6 indentations into vegetable mixture w/ back of spoon.

Break and slip an egg into each indentation.  Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 8-10 minutes.

As you can see, I did overcook my eggs a tad, but with babies involved it never hurts to cook them solid.

Served this with a side of turkey bacon.

A fun, economical new twist to breakfast for dinner!