I've never really thought much about where my eggs came from, until I was recently talking to a friend who is raising chickens. So when I got a dozen eggs from the happy egg co. I felt like I learned a lot, just by sitting down with the packaging.
The happy egg co. is a true free range egg brand whose mission is to make humanely raised eggs available to everyone. Do you know the difference between caged, cage-free, pasture raised, or free range? Other than the basic caged or cage-free, I admit that I didn't know the difference between the rest. Cage-free eggs sound like a good choice – until you realize "cage-free" eggs might be coming from hens that spend their entire lives crammed inside of a barn without seeing the light of day.
On the other hand, hens (or girls as they call them) from the happy egg co. live on farms and have access to 8 acres of open pasture where they can run, jump, flap and play outdoors every day on grass, dirt, sand and trees. Happy hens really do lay the best eggs, and you can see AND taste the difference!
What Makes The Happy Egg Co. So Amazing
- The first commercial free range egg producer in the U.S. to be certified by the American Humane Association™
- Their delicious, brown-shelled eggs are produced by free to roam hens raised on family run free range farms.
- No hormones. Ever.
- The happy egg co. eggs have a bright, golden yolk.
- The happy egg co. offers both a Free Range on Pasture and Organic Free Range on Pasture eggs.
The happy egg co. is available nationwide with widespread distribution in Safeway, Albertson’s, Kroger, Sams and Walmart. To find location near you, check out the happy egg co. store locator. I was excited to use some delicious eegs from the happy egg co. to make an on-the-go breakfast recipe this week. I LOVE breakfasts like this, especially when they're portable for busy mornings when I'm driving kids to school and always leave my own breakfast to the last minute. This recipe is so easy, and is perfect for making breakfast ahead. Just wrap the burritos in foil and refrigerate overnight for a breakfast that's ready to go when you are.
- 3 eggs, lightly beaten
- 2 Tablespoons milk
- 1/4-1/3 cup fresh spinach, chopped
- 2 slices of bacon, cooked and crumbled
- 1/3 cup shredded cheese (cheddar works well!)
- 1 mushroom, diced
- Salt and pepper, to taste
- 2 teaspoons olive oil (can substitute bacon grease)
- 1 large burrito-style flour tortilla
- Mix all ingredients in a small mixing bowl.
- Heat olive oil in a medium skillet over medium-high heat. Swirl pan so oil covers the bottom. Pour egg mixture into pan. Do not flip or stir. Cook on medium until the egg has cooked through the top. Slide finished omelette onto tortilla; roll tortilla up, burrito-style!
- Eat hot or wrap burrito in aluminum foil and save for lunch or for a breakfast on-the-go.
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