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| | From:  jackiendaisy (Original Message) | Sent: 12/22/2004 4:36 PM |
| | Night Before Breakfast Casserole Recipe |
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Ingredients:
1/2 stick margarine, melted
1 loaf French bread (or any other bread of choice)
1 lb. cooked sausage, ham or chicken, crumbled or diced
2 cups shredded cheese (1 white and 1 yellow, any combination)
5 eggs, well-beaten
2 cups half & half cream
1 teaspoon dried mustard
Instructions:
Night Before: in 9x13" Pyrex baking dish, melt margarine in oven. Tear or cut bread (or bread blends, wheat/French/white) into cubes and coat in melted margarine, leaving in bottom of pan. Sprinkle with cooked meat, then cheese. Mix egg, half & half, and mustard, and pour over cheese. Pat with fingers until mixture in pan is completely wet. Cover and refrigerate overnight. Next day: Uncover and bake at 350 for 45-50 minutes. | | |
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| Creamed Eggs and Ham Recipe |
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| Ingredients:
5 eggs hard-boiled and diced
1 cup ham, cooked and diced
1 can cream of mushroom soup
dash of garlic salt
drop of Tobasco
Instructions:
Heat soup, garlic salt and Tobasco. Add chopped ham and eggs. Serve on toast or English muffins. | | |
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| | Creamed Eggs and Ham Recipe |
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| Ingredients:
5 eggs hard-boiled and diced
1 cup ham, cooked and diced
1 can cream of mushroom soup
dash of garlic salt
drop of Tobasco
Instructions:
Heat soup, garlic salt and Tobasco. Add chopped ham and eggs. Serve on toast or English muffins.
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| Potatoes & Eggs Recipe |
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| Ingredients:
2 cups boiled potatoes
2 Tbsp shortening
3 eggs
salt and pepper to taste
2 tsp dried parsley
Instructions:
Slice and fry potatoes in shortening. Pour blended eggs over potatoes and cook until done | | |
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| | Layered Omelet Recipe |
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| Ingredients:
Saute assorted wild mushrooms, sliced red pepper and diced onion in butter just until tender. Do not overcook, set aside. Chop fresh herbs such as: dill, basil, cilantro and chives, set aside. Whisk together 8 eggs and 3 tbls. water in a bowl, set aside. You will need two 8-inch non-stick pans (the kind with a curved edge vs. a straight edge).
Heat pans on high with 1/2 tsp butter and 1/2 tsp canola oil until the sizzling noise stops. Pour egg mixture into hot pans-split evenly between pans. As the eggs set up around the edges, gently pull the cooked part to the center and let the raw eggs run to the bottom. Do this until all the eggs are set. Turn down the heat to a low setting and sprinkle shredded smoked cheddar cheese, vegetables, then herbs on top. Sprinkle with salt and pepper to taste.
Cover one with a lid and let the cheese melt. Have ready a serving dish (a clay pie plat works well), well warmed from the oven. Slide the uncovered omelet flat onto the pie pan. Slide the other omelet on top. Slice into wedges and serve with mini popovers or muffins. | | |
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| Bay Breeze Duck's Nest Eggs Recipe |
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Ingredients:
1 pound bulk sausage
1 medium chopped onion
1 cup crumbled cornbread
2 cups grated extra sharp cheese
8 eggs, lightly beaten
2 cups milk
1 tsp. Hot sauce
2 tsp. Pickapeppa sauce
1/2 tsp. Salt
1/2 tsp. Pepper
Instructions:
Brown and drain sausage and onion. Place about 2 tablespoons crumbled cornbread into 8 ramekins which have been coated with vegetable spray.
Divide the sausage mixture evenly over the cornbread. Top each with grated cheese.
Combine eggs with other ingredients and pour into the ramekins. Bake at 375 degrees for about 25 minutes until lightly browned and puffy.
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| | Sunshine Quiche Recipe |
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Ingredients:
1 lb sausage
2 tbs dried minced onion (or 1 small onion, chopped)
1/2 cup cheddar cheese grated
4 eggs
2 cups milk
1/8 tsp pepper
1 tsp salt
1 cup Bisquick
Instructions:
Cook sausage and onion until the meat is thoroughly cooked. Drain. Spray quiche dish or 9 inch pie plate with vegetable spray. Put sausage in bottom, sprinkle cheese over sausage. Beat eggs and milk with salt and pepper, then ad Bisquick and beat together. Pour over sausage and cheeses. Bake at 400 degrees for 30 minutes. Let stand 5 minutes before serving. | | |
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| | Omelete Forestiere Recipe |
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Ingredients:
4 oz Thick Streaky Bacon Rashers (125g)
4 oz Button Mushrooms (125g)
2 Small Potatoes
2 oz Butter (50g)
4-6 Eggs
1 Tbsp Chopped parsley (15ml)
Salt & Pepper
Instructions:
Derind bacon, then cut into thin strips. Thinly slice mushrooms. Peel and thinly slice potatoes.
Melt the butter in a frying pan, add potatoes and bacon and fry until tender and golden all over. Add mushrooms and cook for 5 minutes more.
Meanwhile, lightly beat the eggs in a bowl with parsley and seasoning. Pour over the ingredients in the frying pan. Cook for a few minutes, lifting the edges to ensure the underneath is evenly cooked.
Fold over and slide on the warmed serving plate. Serve immediately.
Overall timing: 25 minutes. | | |
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| Herlong Hash Brown Quiche Recipe |
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Ingredients:
1 20 oz. package refrigerated or frozen shredded hash browns
1/3 cup melted butter
4 cups shredded mild cheddar cheese
6 cups milk
12 eggs
cayenne pepper and garlic salt to taste
Instructions:
Preheat oven to 425 degrees. Use 6 per "Texas Size" muffin pan; grease well. Press has browns into muffin cups to form a crust. Brush or drizzle with melted butter. Bake 25-30 minutes. Reduce oven temperature to 350 degrees. Fill crust with cheese.
Whish together milk, eggs, pepper and salt. Pour into muffin cups and bake 30-40 minutes or until toothpick inserted into center comes out clean. Allow to cool before removing from pan.
| | | Herlong Hash Brown Quiche Recipe |
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Ingredients:
1 20 oz. package refrigerated or frozen shredded hash browns
1/3 cup melted butter
4 cups shredded mild cheddar cheese
6 cups milk
12 eggs
cayenne pepper and garlic salt to taste
Instructions:
Preheat oven to 425 degrees. Use 6 per "Texas Size" muffin pan; grease well. Press has browns into muffin cups to form a crust. Brush or drizzle with melted butter. Bake 25-30 minutes. Reduce oven temperature to 350 degrees. Fill crust with cheese.
Whish together milk, eggs, pepper and salt. Pour into muffin cups and bake 30-40 minutes or until toothpick inserted into center comes out clean. Allow to cool before removing from pan.
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| | Eggs Florentine Recipe |
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Ingredients:
6 large eggs
1 pound creamed cottage cheese
1/2 pound feta cheese, cubed
1/2 pound Swiss cheese, grated (Mozzarella also works)
1/4 pound butter or margarine
1 package frozen chopped spinach
fresh grated nutmeg
hot pepper sauce
Instructions:
(Adopted from the Queen Victoria, Cape May, NJ)
Beat eggs slightly. Add cheese and butter and mix well.
Cook spinach an drain well, squeezing excess moisture out in a towel. Add to egg-cheese mixture. Add nutmeg and a few good dashes of hot pepper sauce. Pour into 3 quart baking dish and bake at 350 degrees for one hour. Cut into squares and serve.
May be prepared the night before and kept in refrigerator over night or may be frozen and baked when needed. We usually split into two pans, keeping a frozen one in reserve. | | |
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| | Egg Puff Recipe |
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| Ingredients:
1 dozen eggs
1 pound Monterey Jack cheese
2 cups cottage cheese
1/4 cup flour
1 tsp baking powder
1 stick margarine, melted
Instructions:
Mix above ingredients in a large bowl. Pour into 13x9 inch pan. Bake at 350 degrees for 35-40 minutes until eggs are set and top is light brown. | | |
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| | Baked Eggs with Three Cheese Recipe |
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Ingredients:
7 eggs
1 cup milk
2 teaspoons sugar
1 pound shredded Monterey Jack or Muenster cheese
4 ounces cream cheese, cubed
1 pound small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup flour
1 teaspoon baking powder
Instructions:
Beat together eggs, milk, and sugar. Add cheeses and melted butter and mix well. Mix in flour and baking powder, then pour into a 3-quart baking dish sprayed with non-stick pan coating. Bake 45-50 minutes at 350 degrees or until knife inserted in center comes out clean. May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake up to 60 minutes. Cut in rectangles to serve. | | |
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| French Scrambled Eggs with Smoked Salmon Recipe |
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Ingredients:
8 large eggs
1/4 pound unsalted butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons heavy cream
8 ounces smoked salmon, boned, skinned, julienned
1/2 cup hollandaise
8 slices smoked salmon 2 tablespoons chopped chives
Instructions:
This recipe is brought to you by
Jeremiah Tower
Beat the eggs just until well mixed. Coat the bottom and sides of a saucepan with some of the butter. Add salt and pepper and 2 tablespoons of the butter to the eggs and put in the pan. Put the pan into the simmering water of a water bath and stir the eggs with a wooden spoon, making sure to scrape all the surfaces of the pan, especially the corners. Never stop stirring or let the eggs stick to the pan. If the eggs start to thicken too quickly, remove the pan from the water for a minute or so. When the eggs are nearly done, stir in the cream and the julienned salmon.
Remove from the heat, and stir in the remaining butter, which will halt the cooking as well as enrich the texture and taste of the eggs. Put the eggs on 4 warm ovenproof plates and spoon over equal amounts of the hollandaise. Broil for 1 minute to glaze the sauce.
Place 2 slices of salmon on each plate and sprinkle with the chopped chives. | | |
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| Blueberry/Cheese French Toast Strata Recipe |
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Ingredients:
1 one pound loaf of unsliced French bread, cut into one inch cubes
1 8 oz package of cream cheese, cut into cubes (do this when the cheese is very cold)
2 cups frozen blueberries
8 eggs
2 1/2 cups half and half
6 tbs butter, melted
1/4 cup real maple syrup
Instructions:
Place half of the French bread cubes into a 13 x 9 baking pan that has been sprayed with vegetable spray. Top with the cubed cheese and frozen blueberries. Top with remaining cubes of bread. Combine eggs, half and half, maple syrup and melted butter in large bowl. Mix well. Pour egg mixture evenly over the cubes. Cover with plastic wrap and press down gently. Refrigerate for 2 to 24 hours. Bake at 325 for 50 minutes, allow to sit 10 minutes prior to cutting and serving.
Top with a healthy drizzle of Cinnamon Cider Syrup and serve additional Cinnamon Cider Syrup on the side. | | |
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| | Pinwheel Omelete Recipe |
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| Ingredients:
12 eggs, beaten
2 tbs milk
1/2 tsp Bo Monde
1 tsp dill
1/2 tsp onion powder
1/2 tsp garlic powder
Makings for the inside of the omelet such as spinach, chopped ham, shredded cheese.
Instructions:
Prepare jelly roll pan by greasing it with butter or Crisco. Place a piece of waxed paper on top of prepared pan and cut any excess waxed paper off over 2 inches. Grease the waxed paper.
Beat 12 eggs in a bowl, add milk and seasonings. Pour the eggs onto the prepared pan and place the pan into a hot oven at 350 degrees. Bake for 12 to 15 minutes. Eggs should be set but not dry and browned.
Remove cooked eggs from the oven and gently place onto a piece of waxed paper on the counter. Eggs should release from the pan with no problem. Peel waxed paper off the bottom of the cooked eggs. You know have the basis for your creation. On the cooked eggs spread Dijon mustard, top with chopped spinach, chopped ham and shredded cheese. From the long end, roll up the eggs, carefully keeping the mixture smooth against the eggs. Wrap in the waxed paper and fresh aluminum foil. Keep warm until ready to serve if you are serving right away or refrigerate and warm slices for serving later. Serve with fresh salsa. | | |
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| | Summer Squash Vidalia Onion Quiche Recipe |
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Ingredients:
2 cups yellow squash, chopped
1/2 cup vidalia onion, chopped
1 1/2 cups half and half
3 eggs
1 cup grated yellow cheddar
1/2 tsp each dill, onion powder, garlic powder
Instructions:
Saute squash and onion in 1 tablespoon butter until tender, place in prepared quiche shell, 9 x 10 inch shell works best. Grate cheddar and top squash mixture with cheese. Beat eggs, fold in half and half, add spices, pour gently into pie shell.
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