Egg prices have dropped sharply from last year’s record highs as national laying flocks continue to recover from widespread losses tied to highly pathogenic avian influenza, Texas A&M AgriLife Extension Service reports.
Retail eggs averaged $2.50 per dozen in the latest Consumer Price Index report, down 58% from a year ago and at their lowest point since late 2023, according to David Anderson, Ph.D., professor and AgriLife Extension economist in the Texas A&M Department of Agricultural Economics.
Wholesale prices experienced an even more dramatic correction. Large Grade A eggs that sold for more than $8 per dozen last winter dipped below $1 earlier this year before ticking upward ahead of Easter demand.
The movement reflects both increasing supplies and consumer reactions to last year’s unusually high prices, Anderson said.
“Egg prices have ticked up a little with Easter around the corner and the expectation for that seasonal demand – the Easter egg hunts and baking, deviled eggs and that sort of traditional use around the holiday,” Anderson said. “But shoppers will definitely notice prices are lower than last year.”
The primary driver behind lower prices is straightforward: more birds equals more eggs, according to Greg Archer, Ph.D., associate professor and AgriLife Extension poultry specialist in the Department of Poultry Science.
Last year, Archer said, outbreaks of avian influenza that wiped out significant numbers of laying hens weighed on overall capacity nationwide and sent prices soaring. Fewer and smaller outbreaks this winter allowed producers more time to rebuild.
I’m pleased that egg prices have dropped because I love a good frittata, an egg-based Italian dish similar to an open-faced omelette or a crustless quiche or scrambled eggs comprising additional ingredients such as vegetables, meats or cheeses.
Not only is it the perfect vehicle for leftover meats, veggies and cheeses – thus allowing you to clean out the fridge – it’s also a great way to use up all of those Easter eggs you and the kids dyed.
I make frittatas fairly frequently and I’ve never made two the same. Over the years I’ve used asparagus, broccoli, yellow squash, zucchini, acorn squash, bell peppers, onions, jalapeno peppers, poblano peppers, carrots, potatoes, halved grape tomatoes – basically just whatever I have on hand. Sometimes I add shredded cheese. Sometimes I don’t. Sometimes I add some sausage or ham or bacon. It all depends on what’s in the fridge.
While I usually make frittatas in a cast iron skillet, the recipe I’m sharing today calls for making it in a 9x13 baking dish. We had this recently and enjoyed it, though I would recommend adding some seasoning – salt and pepper at the very least. Try it. I think you’ll enjoy it.
Potato, Sausage and Broccoli Frittata
By Molly Yeh
- Nonstick cooking spray, for the pan
- Olive oil, as needed
- 1 pound loose breakfast sausage
- 1 Spanish onion, finely diced
- 1 large russet potato, diced
- 1 head broccoli, stem removed, cut into small florets
- Kosher salt and freshly ground black pepper
- ¾ cup whole milk
- ½ cup heavy cream
- 10 large eggs
- ½ bunch fresh dill, roughly chopped
Preheat the oven to 400 degrees. Grease a 9-by-13-inch casserole pan with cooking spray.
Set a medium pan over medium heat and add 1 tablespoon of olive oil. Add the sausage and cook, breaking it up with the back of a wooden spoon or spatula, until cooked through and beginning to brown, about 5 minutes. Remove to a bowl and set aside.
Add the onion to the pan and sauté until translucent and the browned bits of sausage in the pan have been picked up by the onion, about 5 minutes. Once the onions are cooked, add the potatoes. Cook until they are tender and just beginning to brown, about 7 minutes. If necessary, add more olive oil so the potatoes don't burn or stick to the bottom of the pan. Remove the potatoes and onions to the bowl of sausage.
Coat the pan with a bit of olive oil and add the broccoli. Sauté until just tender, about 5 minutes. Season with salt and pepper. Transfer to the sausage bowl.
Add the milk, cream, eggs and some salt and pepper to a separate medium bowl and whisk to combine.
Transfer the sausage and vegetable mixture to the prepared casserole pan. Toss and distribute evenly on the bottom of the pan. Gently pour the egg mixture over the top. Bake until the frittata is puffed and beginning to brown and the egg is set in the middle, about 30 minutes. Allow to set for 5 minutes before slicing. Garnish with the dill and serve.
