We built our $25 weekly share around a dozen eggs for a reason. Eggs can become breakfast, certainly—but also a frittata full of leftovers, fried rice, a supper omelet, egg salad, savory toast or the binder that stretches ground meat into meatballs.
USDA includes eggs in the Protein Foods Group, and FoodData Central documents the protein and micronutrients they provide. That does not make eggs a prescription or a magic food. It makes them a practical, nutrient-dense ingredient that earns its space in the kitchen.
A dozen eggs is twelve chances to make supper before reaching for another packaged solution.
More meals from the same pickup
The most economical food is food you actually use. Eggs cook quickly, work across meals and pair with nearly every vegetable. They also make smaller portions of meat feel complete: a little sausage in a skillet of eggs, leftover roast folded into a scramble, or a soft egg over rice and greens.
Our weekly share puts that rhythm in one bag: one dozen eggs, then the rest of the $25 value in the meat we have available. The exact cuts may change. The usefulness does not.
A note about nutrition
Individual nutrition needs differ, especially for people managing allergies or medical conditions. We are farmers, not your clinician. Our case for eating more eggs is culinary and practical: they are versatile, satisfying and a fine bridge between a full Meat Sack pickup and the next one.