Grab-and-Go French Toast Sticks

By: Katie Johnson

French toast is a great co-op recipe because you can get all the ingredients there! Bonus, slightly stale bread is best for french toast. wink I make it a whole loaf at a time, freeze it on a cookie sheet, and then transfer it to a freezer bag. To reheat just pop it in the toaster for two rounds or however long it takes to heat through. I like it for nursing too because I can cut it into “sticks” and eat one handed.


– 1 loaf of bread from the co-op

– 8-10 eggs

– 1 cup milk

– 1 tbsp Vanilla

– 2 tsp cinnamon


Whisk the egg, milk, vanilla, and cinnamon mixture until combined. Slice the bread, dip in the egg mixture, and cook in an electric skillet or frying pan on medium high. I let them sit on a cooling rack for a little bit and then I flash freeze them on a cookie sheet so they don’t stick together in the freezer bag. smile

Bacon, Tomato, and Cheese Strata

By: Grace Verage

From: Hunts

This recipe uses MOSTLY co-op ingredients and is delicious!! I made this in a 9×13 so I’ve changed the ingredients a bit…


– Bacon (I seriously used the whole package we get at the coop… but I’m sure half would be good)

– 1 bunch green onions OR 1 onion, clicked

– Package mushrooms, sliced

– 2 cans (14.5oz) diced tomatoes

– 3 cups cheddar cheese (or whatever cheese you have!)

– sliced bread, enough to cover the bottom of an 8×13 pan twice! (about 12 slices)

– 9 eggs

– 3 cans (12oz) evaporated milk (OR you can use half and half, cream, or milk… whatever you have!)

– 3 tbsp spicy brown mustard

– salt and pepper

For directions, click here. Just remember, the ingredients I put above are for a 9×13 pan. The directions on the website are for an 8×8.

Ina Garten’s Vegetable Frittata

By: Grace Verage

Adapted from Ina Garten

There are always eggs and veggies at the Co-op!!


1 small zucchini (diced)

2 bell peppers (seeded and diced)

1 onion (diced)

olive oil

kosher salt and black pepper

2 tsp minced garlic

12 extra-large eggs

1 cup half-and-half

1/4 cup parmesan cheese (or whatever cheese you have!)

1 tbsp butter

3 scallions chopped (white and green parts)


Preheat oven to 350 degrees.

Using a 10-inch ovenproof skillet, saute zucchini, peppers, and onion using olive oil. Season with salt and pepper.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, and cheese. Season with salt and pepper.

When veggies are tender, add butter and scallions (if using) and saute for about a minute.

Pour egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the middle. Sprinkle with cheese and bake another 3 minutes until cheese is just melted. Serve hot!