 Eggs and cheese are so versatile and provide a good, inexpensive source of protein.
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| Written by Julie | | Thursday, 08 April 2010 21:44 | Ingredients:
1 Cup Fresh Mushrooms, sliced
2 Tablespoons Onion, chopped
2 Tablespoons Green Chilies, chopped or Bell Pepper, chopped
3 - 4 Eggs
3 Tablespoons Fresh Tomatoes, chopped
4 – 8 inch Flour Tortillas
4 Thin Slices of Ham, Chopped
¼ Cup Mozzarella Cheese, shredded
¼ Cup Cheddar Cheese, shredded
Salsa
Directions:
Coat a non-stick skillet with cooking spray. Cook the mushrooms and onions until tender. If using fresh bell pepper, cook it with the mushrooms and onions. If using canned green chilies, add them to the cooked vegetables, next add the egg and tomatoes. Cook just until the eggs are set, as in scrambled eggs.
Place one tortilla in a hot skillet or on a pre-heated griddle. Add half of the ham, half of the egg/vegetable mixture and cheese. Top with a tortilla. Cook on medium heat, turning once, until the tortillas are lightly brown. Repeat with remaining ingredients. Cut each Quesadilla into four wedges and serve with salsa.
Servings: 2
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| Written by Julie | | Sunday, 03 May 2009 10:13 | Ingredients:
1 Tube (8 oz.) Refrigerated Crescent Rolls
1 lb. Pork Sausage, chopped and browned
¼ Cup Onion, chopped
6 Eggs
¾ Cup Milk
2 Tablespoons Green Bell Pepper, chopped
½ Teaspoon Oregano
½ Teaspoon Black Pepper
1/8 Teaspoon Salt
1 Cup Mozzarella Cheese, Grated
Directions:
Preheat oven to 375°. Lightly grease a 13” X 9” pan with cooking spray.
Unroll the crescent rolls placing them in the pan to make a crust. Press the seams and holes together to seal and make one continuous crust. Bake at 375° for 6 minutes or until golden brown.
In a large skillet brown the sausage and chopped onion. Cook the sausage until it is no longer pink, drain and set aside. In a small bowl mix the eggs, milk, raw bell pepper, oregano, black pepper and salt. Mix with a whisk until well combined then pour over the hot crust. Spread the browned sausage over the eggs. Bake for 15 – 20 minutes.
Remove from oven and sprinkle the mozzarella over the quiche then bake for an additional 5 minutes or until the cheese is melted and slightly brown. Serve warm with fresh fruit.
Notes:
Sometimes the crust floats when the egg mixture is added to the cooked crust. This is not a problem.
For variety substitute the following for the sausage and bell peppers:
Sausage (original or hot) and Green Chilies
Cooked Chicken (marinated in salsa or your choice of herbs) and Green Chilies
Ham and Bell Peppers
Ham and Green Chilies
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| Written by Julie | | Tuesday, 21 April 2009 16:28 | Ingredients:
12 Eggs
1/2 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Stone Ground Mustard
½ Teaspoon Dill
Salt
Pepper
Paprika
Directions:
Place the eggs in a pot and cover with cold water. Bring the water to a boil and boil for 13 minutes. Remove from heat, drain then add cold water. Keep changing or adding to the water, to keep it cold, in order to chill the eggs. Once the eggs are cool, peel, rinse and set them on a paper towel to dry.
Slice the peeled eggs in half, lengthwise. Gently remove the cooked yolks and place them in a small bowl. Mash the yolks with a fork. Add the mayonnaise, mustards, dill and salt and pepper to taste. Stir the egg mixture until combined. Mix in more mayo or mustard if desired. Place the yolk mixture in a quart size plastic, zip top bag. Snip the corner off of the bag then pipe the yolk mixture back into the egg whites. A cake decorator’s bag and tip can be used for a more decorative display.
Arrange deviled eggs on a plate then sprinkle with Paprika. Keep chilled until served.
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| Written by Annabell | | Friday, 30 January 2009 18:10 | Ingredients:
12 Eggs
900ml (1½ pints) Malt vinegar
2 tsp Allspice
3 Cinnamon sticks
10 Whole cloves
10 Peppercorns
1 Chilli pepper, finely chopped
Directions:
Place the eggs in a saucepan of cold water, add a teaspoon of vinegar and bring gently to a boil.
Continue to boil for 10 minutes.
Remove from the heat and place in a bowl of cold water.
When cool, remove the shells and place in a large glass jar.
Heat the vinegar and the spices in a double boiler.
Remove from the heat as soon as the mixture comes to a boil.
Allow the mixture to stand for at least two hours and then pour over the eggs and seal the jars.
Store for at least 2 weeks before eating.
Notes:
Great with Sausage and Chips.
Servings: 6
Recipe Difficulty: Easy
Preparation Time: 25 Min.
Cooking Time: 15 Min.
Country: UK |
| Written by Julie | | Friday, 30 January 2009 18:08 | Ingredients:
4 Cups Frozen Hash Browns
2 Cups Shredded Cheddar Cheese
12 oz. Package Bacon, Breakfast Sausage, or Ham cooked and crumbled
2 Cups Milk
10 Eggs, slightly beaten
½ Teaspoon Dry Mustard
Chilies or Green Peppers (optional)
Directions:
Preheat oven to 325°
Grease a 13” x 9” cake pan, with cooking spray (Pam). Mix milk, eggs and dry mustard with a mixer. Sprinkle the frozen hash browns, cheese and bacon over the bottom of the cake pan. Pour the milk mixture into the cake pan, covering the hash browns, etc. Bake for 40-50 minutes, until set and golden. Serve immediately.
Notes:
This makes a special breakfast served with fresh fruit or warm freshly baked muffins.
Servings: 10
Recipe Difficulty: Very Easy
Preparation Time: 20
Cooking Time: 40-50 Minutes
Country: USA |
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