Eggs are enjoying a big moment right now, and they’re no longer reserved for just brunch. From salads and sandwiches to pasta and pizza, a runny yolk is showing up everywhere. Nearly every restaurant has at least one egg-forward dish on the menu, and I’m all for it. After mastering the poached egg, I find myself tucking eggs into all sorts of dishes. So when Blue Sky Family Farms asked me to try their humanely raised eggs, I was, excuse the pun, eggstatic.
While I’m primarily a baker, I love a good brunch and eggs are central to the meal. The first thing I made with the Blue Sky eggs was a breakfast strata. A strata is a layered casserole that uses day-old bread combined with eggs, cheese and sometimes meat. It’s similar to a frittata but relies on bread to soak up the custardy egg mixture. Stratas are easy to put together and feed several people from one pan or a set of ramekins.
Pretzels are also getting attention lately, appearing on appetizer menus and as burger buns. I have a soft spot for a proper soft pretzel—nothing like the bland, chewy twists you sometimes find at sporting events. I had leftover pretzel rolls that were a day past their prime, so I paired them with those golden yolks and baked a hearty, German-inspired Sausage, Gouda and Pretzel Strata.
This strata turned out to be one of the best breakfasts I’ve had in a long time. The eggs whisked with milk and smoked gouda created a rich, thick custard. The pretzel pieces absorbed that custard and baked into light, creamy pockets that hugged the sausage bites and caramelized onions. The contrast of textures—soft, slightly chewy pretzel edges, creamy interior, savory sausage and sweet onions—made every bite satisfying.
The Blue Sky Family Farms eggs arrived well chilled and intact. Their shells varied in size and shades of brown, some with delicate freckles. When I cracked one open, the yolk shone bright and vibrant. I tested the eggs in several ways—poached, soft-boiled, baked into custard and even in cookies—and they performed beautifully in every application.
Beyond quality, Blue Sky Family Farms operates with strong animal welfare standards. Their eggs come from family farms that raise chickens in free-range and pasture-raised environments, giving the birds room to roam and a more natural life. Understanding labels like Cage Free, Free Range and Pasture Raised can be confusing, but resources and clear explanations help make better choices when buying eggs.
Learning the differences between labels opened my eyes to how much impact informed choices can have. It’s worth paying attention to terminology so that a few bad actors don’t overshadow companies trying to raise standards. Blue Sky Family Farms, presented by Egg Innovations, focuses on free-range and pasture-raised practices and aims to advance animal welfare while supporting family farming.
This post was created in partnership with Blue Sky Family Farms and Egg Innovations. I appreciate their thoughtful approach to raising hens and the delicious eggs they provided while I tested recipes over a few weeks.
Recipe
Sausage Gouda and Pretzel Strata
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- Author: Baking The Goods
- Total Time: 1 hour 20 minutes
- Yield: 4
Description
This Sausage Gouda and Pretzel Strata combines pretzel rolls, smoked gouda, sausage and eggs to create a German-inspired, custardy breakfast that serves four.
Ingredients
- olive oil – 1 tablespoon
- sweet onion, thinly sliced – 1 small
- breakfast sausage or German sausage – 5–6 links
- pretzel rolls, chopped into 1/2-inch pieces – about 4 cups
- eggs – 8 large
- smoked gouda, grated – 1 cup
- milk or cream – 1 1/2 cups
- chopped chives – 2 tablespoons
- salt and pepper – to taste
Instructions
- Preheat oven to 350°F (175°C).
- Slice day-old pretzel rolls into bite-sized chunks.
- Warm the olive oil in a large skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 5–6 minutes.
- Slice the sausage into small bite-sized pieces and add to the skillet with the onions. Cook until browned and slightly crisp, about 10–12 minutes. Remove from heat and set aside.
- Whisk the eggs, then add the milk or cream, half of the grated smoked gouda and salt and pepper to taste.
- To assemble, divide the pretzel pieces among four 6-inch ramekins or use a single casserole dish. Evenly distribute the onion and sausage mixture over the bread. Slowly pour the egg mixture over everything, then sprinkle with the remaining gouda.
- Bake the ramekins for 20–25 minutes or a casserole for 35–45 minutes, until puffed, golden, the cheese is bubbly and the custard is set.
- Allow to cool briefly before serving and garnish with chopped chives.
- Prep Time: 35 minutes
- Cook Time: 45 minutes