Ingredients | Instructions |
| Preheat oven to 350 with rack in lowest position. In a large skillet, melt butter over medium heat. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 - 8 minutes; let cool. In a large bowl, whisk together eggs, half and half, 1/2 tsp salt, and a pinch of nutmeg. Place crust on a 9 inch pie plate. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top. Bake until center of quiche is just set; 50 - 60 minutes, rotating halfway through. Let stand 15 minutes before serving. To store, let cool, then refrigerate, up to one day. Reheat at 350 until warm in center, about 30 minutes |
Ingredients | Instructions |
| Remove crusts and dice the bread into 1/2 inch cubes. Layer bread, broccoli, ham, cheese and onion in a greased 9 x 13 pan. Repeat layering. Mix milk, eggs, and dry mustard together and pour over all. Refrigerate several hours or overnight. Bake at 325 for 55 to 60 minutes. Can use fresh broccoli, chopped and cooked tender crisp. |
Ingredients | Instructions |
| Preheat skillet over medium heat. Crumble sausage into the pan and add the onion. Saute the sausage and onion for 3 -4 minutes or until sausage is browned. Add the mild green chilies and continue to saute for one minute. Pour the beaten eggs into the pan and scramble the eggs with the sausage. Add a dash of salt and pepper. Heat up the tortillas by steaming in the microwave in the moist paper towels or in a tortilla steamer for 20 - 30 seconds. Break each slice of cheese in half and position two halves end to end in the middle of each tortilla. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold one end up about 2 inches. Fold over the other side of the tortilla to complete the burrito (one end should remain open. Serve hot with salsa on the side. I sometimes use the already cooked sausage and add 1 tbls of instant onion flakes. Follow the rest of recipe. Freezes well. If freezing, do not heat burritos before filling. Microwave for a quick morning breakfast. |
Ingredients | Instructions |
| Thoroughly combine eggs, flour, mayo and milk. Add all and pour into deep dish pie shell. Bake at 350 for 40-45 minutes. |
Ingredients | Instructions |
| Put eggs in large sauce pan. Pour enough cold water over eggs to cover by one inch. Bring to a boil, cover, remove from heat. Let stand for 20 minutes. Pour out hot water. Rinse immediately with cold water, crack the bottom of shell and peel. Cut eggs in half. Scoop out yolk. Mash well or beat in a food processor. Add equal amounts of hot sweet mustard and mayonnaise to moisten as desired. Salt and pepper to taste. Mound or pipe back in egg whites. Sprinkle with paprika. Refrigerate until chilled. Eggs seem to be easier to peel if they are a little old. Hot sweet mustard recipe is listed under sauces and marinade. |
Ingredients | Instructions |
| Place bread in a greased 9 x 13 pan. Top with cheese. Brown sausage, drain and place on cheese. Beat eggs with 2 1/2 cups milk and mustard. Pour over and refrigerate overnight. Dilute soup with 1/2 c. milk and add salt. Pour over and bake 1 1/2 hours at 300. |
Ingredients | Instructions |
| Preheat oven to 350. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. Layer bread, sausage, and cheese in a greased 7 x 11 baking dish. Beat eggs, milk, salt and mustard powder and pour over cubed bread. Cover and chill in refrigerator for 8 hours, or overnight. Remove from refrigerator 1/2 hour before baking. Preheat oven to 350 degrees. Bake 50 - 60 minutes or until knife comes out clean in cnter. Let stand 10 minutes before serving. Refrigerate after serving. Will last for a few days. |
Ingredients | Instructions |
| Preheat oven to 350. Heat oil in small (8-inch) oven proof non-stick skillet over medium heat. Cook mushrooms, bell pepper, onion, and garlic until almost tender, about 5 minutes. Transfer mixture to medium bowl, and let cool slightly. To mixture in bowl, add eggs, half-and-half, cream cheese, cheddar cheese, bread, salt and pepper; stir until combined. (There may be a few chunks of cream cheese remaining). Pour egg mixture into resreved skillet; bake until set, about 30 minutes. Heat broiler, and broil until top is golden brown, two to three minutes. Let stand 10 minutes before cutting into wedges. |
Ingredients | Instructions |
| Chop scallions, green parts included, into 1 1/2 inch pieces Discard mushroom stems and slice caps 1/4 inch thick. Preheat oven to 350. Heat the olive oil in a medium ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2 tsp salt: cover and cook until vegetables are soft, about 15 minutes. The vegetables start out piled high, but they cook down quickly. In a large bowl, whisk together eggs and 1/4 tsp. each salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes, then cook for 3 - 4 minutes more. Sprinkle the cheese over the frittata, and bake in the oven for 15 mintues. |
Ingredients | Instructions |
Sauce
Filling
Pastry
| For filling: Melt 1 1/2 tbls. butter. Add flour and stir for 3 minutes. Gradually whisk in milk. Continue whisking until mixture thickens and comes to a boil. Remove from heat. Stir in cheeses, 4 tbls. at a time. Add salt and pinch of cayenne pepper. Season generously with nutmeg. Pour into medium bowl. Cook sausage until no longer pink breaking up with a fork. Mix eggs, minced thyme, 1/4 tsp. salt and pepper in medium bowl. Add sausage, using slotted spoon. Heat one tbls. butter in pan. Add eggs and stir with fork until just set but still moist. Mix into cheese sauce. Adjust seasonings, add parsley and cool completely. Butter rimmed baking pan. Arrange 1 phyllo sheet on a towel on work surface (keep remaining pastry sheets covered with damp towel). Generously brush pastry sheet with butter. Sprinkle with 1 tbls. bread crumbs. Fold sheet in half lengthwise. Brush surface with butter. Spoon 1/3 c. of filling along 1 short end of pastry, end with filling, fold dough up to form package. Arrange seam side down on prepared pan. Brush top with butter. Repeat with remaining pastry. (Can be prepared 1 day ahead to this point. Wrap in plastic and refrigerate. Let stand at room temperature while preheating oven). Position rack in center of oven and preheat to 375. Bake strudels until golden brown, about 15 minutes. Cool five minutes before serving. |
Ingredients | Instructions |
| Generously grease 9 x 13 baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together eggs, milk, mustard, salt, onion powder and pepper in large bowl and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight. Preheat oven to 325. Bake casserole, until set, about 1 hour. Tent with foil if top begins to get overly brown. Serves 8-10. |
Ingredients | Instructions |
| Oven 375 Break up sausage. Add cheese and mix well. Add bisquick and mix. Be careful not to overmix Make into meatball size balls. Place on edged cookie sheet. Bake 20 -25 minutes |
Ingredients | Instructions |
| Combine eggs, parsley, onions, salt, pepper, cheddar cheese, and cream cheese. Fold in spinach last. Pour into crust. Top with parmesan cheese and sliced tomatoes. Bake at 350 for one hour. |