FINCHforum

13 eggs beaten
1 cup dried eggfood
1 cup Roudybush Soak and Feed Sahara Sunrise blend
1 cup of soaked Roudybush nibbles pellets
Chooped broccoli
Chopped kale
dried parsley


Mix well, pout into a greased cooking dish and bake at 375 degrees for 30 minutes or until done. Cool and serve or this can be cut up and used within a day or so...kept in the fridge make sure it is completely cooled prior to closing the lid on the container and putting in the fridge...if not condensation builds up and the bread becomes "wet" and you run the risk of mold developing. Different veggies even fruit can be used in the recipe.

Sounds like a great egg bread recipe! Do you think this could be frozen in pieces and then thawed out later to offer to the birds? I know that I freeze finchaviary's egg bread, but it doesn't have any veggies in it.

I don't see why it can't be...you can even warm it for a few seconds in the microwave. Before freezing it make sure it is completely cooled before putting it in zip lock bags.

Sally I freeze most of my veggies for the birds and they thaw out fine. I don't like to leave them for long in the freezer (2months max) as the sort of start to get like burned when kept to long in the freezer.