Cheesy Bacon & Egg Casserole

Ingredients:

8 slices bacon

1 medium onion, chopped (1 cup)

1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)

2 cups (8 ounces) shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup cottage cheese

5 eggs

1 1/2 cups milk

1/2 teaspoon ground mustard

1/2 teaspoon ground nutmeg

 1/4 teaspoon ground pepper 

Directions:

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings.

Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered.

Let stand 10 minutes.

Bake 40 to 50 minutes or until center is set and top is golden brown.

Sausage Egg Biscuit Casserole

Ingredients:

• 1 lb ground pork sausage with sage, crumbled
• 1/2 cup red peppers, chopped
• 1/2 cup red onion, chopped
• 4 frozen pre-baked biscuits
• 10 eggs
• 1-1/4 cups of milk
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup frozen broccoli cuts, defrosted
• 1 cup cheddar cheese, shredded 

Directions:

Preheat oven to 350°F. In an 11'' oven-safe pan, sauté the pork sausage, peppers, and onions over medium-high heat for approximately 10 minutes, or until the sausage is fully cooked. Remove from heat.

Cut each biscuit into about 8 pieces and arrange evenly in the pan with the sausage, peppers, and onions.

In a large bowl, beat the eggs, milk, oregano, salt, and pepper until combined. Stir in the broccoli and cheese. Pour the mixture over the sausage, peppers, onions, and biscuits. Give the mixture a slight stir to disperse the ingredients, then press the biscuits down with the back of your spoon to cover them in the egg mixture.

Bake for 35-40 minutes, or until the edges are golden brown and the center is set. Let stand for 5 minutes before serving

Egg Muffins

Ingredients:

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1 teaspoon salt

1 teaspoon pepper

1-2 cups grated cheddar cheese

Optional: 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc.
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Directions:

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add salt and pepper, and beat well.  Pour egg into each muffin cup until it is 3/4 full.  

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated.

Cheesy Bacon & Egg Casserole

Ingredients:

8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1/2 teaspoon Mustard, Ground
1/2 teaspoon Nutmeg, Ground
1/4 teaspoon Black Pepper, Ground

Directions:

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
 

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
 

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
 

Bake 40 to 50 minutes or until center is set and top is golden brown.

Tortilla Espanola

Ingredients:

3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs

Directions:

Heat oil over medium-high heat in a 10" sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes.

Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.

Heat 1 tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.

Gently shake pan so tortilla doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.

Egg-in-a-Basket Breakfast

Ingredients:

1 slice Of Your Favorite Kind Of Bread
1 Tablespoon Butter
1 whole Egg
Salt To Taste
Pepper To Taste

Directions:

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.

Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.

Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly.

Sundy Brunch Casserole

Ingredients:

10 eggs
1 cup cottage cheese
1 cup ham (diced)
1 cup cheddar cheese (grated)
1/4 cup jalapeno peppers (sliced)
2 green onions (chopped)
salt and pepper to taste

Directions:

Mix everything in a bowl.  Pour into an 8 inch square baking pan.

Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.

Scotch Eggs

Ingredients:

 

6 large eggs  

1 cup all-purpose flour  

1 cup finely crushed corn flakes  

7 ounces (3/4 cup) fresh breakfast sausage, casings removed (if necessary)  

Vegetable oil (for frying)  

Kosher salt, freshly ground pepper  

Mustard

Special Equipment:

A deep-fry thermometer
 

Directions:

Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.   Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, uncovered.

Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.

Pimento Cheese Deviled Eggs

Ingredients:

6 eggs, hard-boiled and peeled
1/4 cup finely shredded sharp Cheddar cheese
2 tablespoons mayonnaise
1 tablespoon pimentos, drained and chopped
2 teaspoons Dijon mustard
2 teaspoons finely chopped Vidalia onion
salt and pepper, to taste

Directions:

Cut eggs in half, reserving whites.  Place yolks in a bowl and add cheese, mayonnaise, pimentos, mustard, onion and garlic.  Season with salt and pepper.  Spoon or pipe into reserved whites.

Perfect Hard-Boiled Eggs

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.

Bacon Cheese Deviled Eggs

Ingredients:

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp Cheddar
Parsley, for garnish, optional

Directions:

Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.

Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.

Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

Hash Brown Quiche

Ingredients:

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced bell peppers (red/orange/yellow mix)
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:

Preheat oven to 450 degrees

Gently press the drained has browns in paper towels to dry them as best you can. In the pie plate, mix the hash browns and the melted butter and press firmly to form a crust along the bottom and sides. Bake for 25 minutes until golden brown and starting to crisp.

In a large mixing bowl, combine the remaining ingredients. When the hash browns are ready, pour the egg mixture over it and return to oven.

Lower the oven temperature to 350 degrees adn bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Chile Cheese Squares

Ingredients:

1 pint (16-oz) cottage cheese
1/2 cup (1 stick) butter, softened
1/2 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
10 eggs
2 small cans (4-oz) of diced green chiles
1 small jar of diced pimentos
1 pound of jack or cheddar cheese, grated

Directions:

Preheat oven to 400 degrees.

Put the cottage cheese in the bowl and stir to smooth it out. Add butter, flour, baking powder, salt, eggs, chiles, pimentos, and cheese. Stir until thoroughly mixed.

Pour into baking dish and bake for 15 minutes.

Reduce heat to 350 degrees and bake 35 minutes.

Let stand at room temperature until cool, then cut into 1x1.5" squares. Or cover and refrigerate overnight and then cut before serving.

Amy's Cheesy Egg Casserole

Ingredients:

6 slices of bacon (cooked and diced)

1 stick of butter

1/2 cup flour

6 eggs

1 pound of monterey jack or mozzarella cheese, grated

3 oz. of cream cheese

1 teaspoon baking powder

1 teaspoon salt

Directions:

Preheat oven to 350 degrees.

Melt butter in a small saucepan, add flour and cook until smooth.

Beat eggs, add milk, cheeses, baking powder, salt and bacon bit.  Pour into a greased 9 x 13 pan.

Bake uncovered for 45 minutes, until firm and set.

Deviled Egg Salad

Ingredients:

8 eggs

3 tablespoons of mayo

2 tablespoons of sweet and sour mustard (use what you like but make it zippy)

1 teaspoon of paprika

1 clove of garlic

1 teaspoon of horseradish sauce

1/2 teaspoon of roasted red chili paste

12 Cornichon pickles (chopped)

1 tablespoon of juice from pickles

Salt and Pepper to tasted

Directions:

Place eggs in pot and cover with cold water. Bring to boil for about 5 minutes, cover, turn off heat and let stand for 10-12 minutes. Remove from hot water, cool, peel and chop.

In a large mixing bowl, combine eggs with remaining ingredient and mash well. Flavor with salt and pepper.