Egg, Bacon and Broccoli Bake

We liked this savory casserole, stuffed with broccoli, peppers and bacon. 

Serves 6. Recipe slightly adapted from Kraftrecipes.com

4 green onions, chopped, divided
6 corn tortillas (6 inch), cut in half
2 cups small broccoli florets
3/4 cup finely chopped red peppers
8 slices cooked bacon, chopped
8 eggs
2/3 cup sour cream, divided
1 cup finely shredded cheese (such as cheddar-Jack or Mexican)

Salsa (optional)

Preheat oven to 375ºF. Reserve 1 Tbsp. onions for later use. Place 6 tortilla halves on bottom of 8-inch square pan sprayed with cooking spray; cover with remaining onions, broccoli, peppers and bacon.

Whisk eggs in medium bowl; stir in 1/3 cup sour cream and 1/4 cup cheese. Pour over ingredients in pan; top with remaining tortilla halves and cheese. Cover.

Bake 45 min. or until knife inserted in center comes out clean, uncovering after 30 min. Sprinkle with reserved onions. Serve topped with remaining sour cream & salsa.

Lightened Up Broccoli and Cheddar Quiche

This version of quiche is healthier than most, but tastes naughty:) My family had no idea it was a Weight Watchers recipe!

6 oz. pie crust, 9-inch, refrigerated 
2 teaspoon olive oil
1/2 cup red onion, chopped
1 1/4 cups part-skim ricotta cheese
1 cup low-fat, shredded Cheddar cheese
1 large egg
2 large egg whites
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper
10 oz. frozen chopped broccoli, thawed and well-drained
1 Tablespoon grated Parmesan cheese

Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.

To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

Weight Watchers Points Plus: 6 points per serving

"Cowboy" Custard

I made this tonight and thought of my sweet Nana. This is her recipe and my Mom made it for us when we were little. It's a baked custard and I like it hot or cold. My Mom always sprinkled it with nutmeg, but I suppose you could use cinnamon instead. Serves 5-6.

3 slightly beaten eggs

1/4 cup sugar

1/4 tsp. salt

2 cups scalded milk, cooled

1 tsp. lemon extract

1/4 tsp. vanilla extract

Nutmeg or cinnamon

1. Scald milk and let cool. (I put mine in the microwave for about 2 minutes.) 
2. Preheat oven to 325 degrees F. Fill a 9 x 13" pan with about an inch and a half of water and set it in the oven.
3. Combine eggs, sugar and salt. Slowly stir in cooled milk and lemon and vanilla extracts. 
4. Pour into a casserole dish and set in a pan of hot water. Sprinkle with nutmeg or cinnamon, if desired. Bake in a "slow oven" (325 degrees F.) for 50-60 minutes, or until a knife inserted comes out clean. Best if cooled for 10-15 minutes before serving. 

"Hole in Ones"

 These are also known as an "Egg in a Basket" or "Bird in a Nest." My husband grew up eating these and they are a favorite last-minute meal at our house, since I usually have eggs and bread in my fridge...

Bread

eggs

Cut out a small circle of each piece of bread using a biscuit cutter, a small glass or a knife.* Heat a skillet or griddle and spray with cooking spray. It is really yummy if you butter both sides of the bread, but I find that it's fine without. Place the cut bread on the hot pan, then crack an egg in the hole of each slice. Flip over when the egg begins to set and cook the other side.

*I fry the bread circles I cut out as well and my kids love them.

Hot Chicken Salad Casserole

Are you inundated with hard-boiled eggs after the Easter weekend? We are swimming in them at my house and I have been trying to come up with ways to use them for good. We had egg salad sandwiches for lunch, and ate eggs straight out of the shell for an afternoon snack. Tonight for dinner we are having this yummy casserole. The recipe comes from my fabulous mother-in-law and is one of my kids' favorites. Hope you enjoy!

2 cups chicken- cooked and cubed

2 cans Cream of Chicken soup

2 Tbs. dried minced onion

3 cups cooked rice (about 1 cup uncooked)

1 tsp. salt

1 1/2 cup mayo

1 cup slivered almonds

6 hard-boiled eggs- chopped

2 cups diced celery

1/3 cup lemon juice

1 cup Rice Crispies cereal (or corn flakes)

2 Tbs. butter

Combine all ingredients except cereal and butter in a large mixing bowl and stir gently until just combined. Pour into a 9x13 baking dish and smooth out using the back of a spoon. Crush up the cereal and combine with melted better. Top the casserole with crushed cereal mixture and bake at 375 degrees for 30 minutes.

Zucchini & Potato Pie

I've been making this recipe for several years and it's such a fun, different meal! I love it served with a crisp salad, fruit or steamed veggies.

           1 egg, beaten

           3 cups shredded hash browns

           1/4 cup onion, finely chopped

           1/4 cup parmesan cheese, shredded

           1/4 tsp. salt

           2 1/2 cups zucchini, thinly sliced (about 1/4")

           1 garlic clove, finely minced

           4 egg whites

           2 whole eggs

           3/4 cup Swiss cheese, shredded

           1/2 cup milk

           1/2 tsp. dried oregano

Preheat oven to 400°. Mix together 1 beaten egg, hash browns, onion, parmesan cheese and salt in a medium mixing bowl. Spray a pie plate with cooking spray and press hash brown mixture into the bottom and up the sides of the pie plate. Cover the edges with tin foil or use a crust shield to protect the edges from over-browning. Bake for 20 minutes.

In the meantime, spray a frying pan with cooking spray and cook sliced zucchini and garlic over medium heat for about 5 minutes, stirring often. While zucchini is cooking, mix remaining ingredients in a small bowl. When hash brown crust is done, take from the oven and remove the crust shield or tin foil. Arrange hot zucchini in the bottom of the crust. Carefully pour egg & cheese mixture over the top and replace the crust shield or tin foil over the edge of the crust. Bake for 25 minutes, or until center is set. Let sit for 5 minutes, then cut into wedges and serve. Serves 6.

Amish Breakfast Casserole

In my opinion you can never have too many breakfast casserole recipes. They are great for entertaining, holidays or just everyday. Here is another yummy one!

1 lb. breakfast meat (diced ham, bacon or sausage)

1 medium sweet onion, diced

4 c. frozen shredded hash browns, thawed 

6 eggs. lightly beaten

2 c. shredded cheddar cheese

1 1/4 c. shredded swiss cheese

1 1/2 c. cottage cheese (small curd)

In large skillet cook meat and onion until meat is cooked through (or bacon crispy) and onion is soft. If using ham just cook the onion alone and add the ham with all other ingredients. In large bowl combine all other ingredients. Add meat and onions and pour all ingredients into lightly greased 9x13 pan. Bake uncovered at 350 degrees for 35-40 minutes. Cool at least 10 minutes before cutting 

Mexi-Puff

This reminds me of Chile Relleno. It would make a great brunch or a fun dinner! Recipe from Keeping Up Cookbook...

           12 eggs
           1/2 tsp. salt
           1/2 cup flour
           1 tsp. baking powder
           2 cups cottage cheese
           1 cup shredded Monterey jack cheese
           1 cup shredded cheddar cheese
           1/4 cup butter, melted (I omit and don't notice the difference)
           1 (4 oz.) can green chilies, drained

Optional toppings:
           sliced avocados, salsa, sliced black olives & sour cream

Preheat oven to 350° F. Whisk together eggs, then add remaining ingredients (except toppings). Pour into a greased 9 x 13" baking dish and bake, uncovered, for 35 minutes. Serve warm with desired toppings. Serves 6.

Chile Casserole

I was pulling all my recipes for this week and thought that I should post some of our Christmas favorites for those of you who are looking for holiday cooking ideas. I don't have pictures yet, but I will post them later this week.

Christmas breakfast at my parents house always consisted of steak and eggs courtesy of my cute Dad. In my husband's family, they always woke up Christmas morning to this yummy casserole and a plate of hot Sticky Buns.

12 eggs

1 pint sour cream

1 tsp. salt

18 oz. chopped green chiles

1 lb. shredded Mozzarella or Monterey Jack cheese

Wisk eggs together in a large mixing bowl. Add remaining ingredients and mix until evenly combined. Pour into a greased 9x13 baking dish and bake at 350 degrees for 1 hour or until middle is fully set. Serve with fresh salsa.

Sausage Breakfast Casserole

This is such a classic casserole that my Mom made for us. We love it for breakfast, brunch or even for dinner! 

Ingredients:

8-10 slices of bread- crust removed & broken into pieces

2 c. shredded cheddar cheese

1-1 1/2 lb. sausage (cooked & drained)

4 eggs

2 1/2 c. milk

3/4 tsp. dry mustard 

Sauce: 

1 can cream of mushroom soup

1/2 c. milk 

Directions: Place bread pieces in the bottom of a 9x13 casserole dish. Top with cheese and sausage. In separate bowl combine eggs, milk and dry mustard; pour over bread and sausage. Cover and let set overnight in the fridge. Top with sauce right before baking at 300 degrees F. for 1 1/2 hours. 

Cheese Fondue Bake

Recipe from Nancy Miller...
This is a recipe I remember loving as a kid. It's one of my kids' favorites as well. I almost always have milk, eggs, bread and cheese on hand, so it's easy to make in a pinch. For a Vegetarian version, just omit the ham. 

          4 egg yolks
          4 egg whites, stiffly beaten
          2 cups soft bread (about 6 pieces), broken into small pieces
          2 cups cheddar cheese, shredded
          1 cup milk, scalded in microwave for about 1 minute
          1/2 tsp. dry mustard
          1/4 tsp. salt
          dash of pepper
          1 cup diced ham

Sauce: 1 can condensed Cream of Mushroom soup, prepared with 3/4 cup milk

Spray an 8 x 11" baking dish with non-stick cooking spray. Preheat oven to 325° F.

Crack egg whites into a small bowl and drop egg yolks into another. Beat egg whites just until stiff peaks form, then set aside.

Beat egg yolks with fork and add broken bread, cheese, dry mustard, salt and pepper and pour hot milk over the top. Mix well. Carefully fold in ham and beaten egg whites and turn into prepared baking dish. Bake for 35 minutes, or until center is set and top is slightly browned. Cut into squares and top with mushroom soup sauce. Makes 6 servings.

Oven Omelet Roll

1 cup milk
1/3 cup flour
8 eggs
1/2 tsp. salt
1 red pepper, diced
8 slices bacon, cooked and crumbled

(can substitute diced ham or omit for a vegetarian option)

3 green onions, diced
1 tsp. oregano
1 cup shredded cheddar cheese

Preheat oven to 350〫F. Line a jelly roll pan or cookie sheet with parchment paper. Crease the edges to conform to the pan. Spray with non-stick cooking spray. Beat milk and flour with a wire whisk in a small bowl until lumps disappear. Add eggs and beat until smooth. Mix in salt, red pepper, bacon, green onion and oregano. Pour into prepared pan and bake for 12-14 minutes, or until edges are nearly set. Remove from oven and sprinkle with shredded cheese. Return to the oven until set and cheese is melted, about 2 minutes. Remove from oven and immediately roll up omelet, tucking one short end tightly under and peeling the paper off as you roll. Cut in half and place on a serving plate. Cut into slices. Serve with warmed salsa, if desired. Serves 5-6.

I serve this with a fruit salad mixed with a little brown sugar and orange juice.

Veggie & Egg Pitas

Customize for servings needed. Per person:

1/4 cup bell pepper, chopped (green, yellow, red or orange)

1/4 cup cucumber, chopped

1/4 cup tomato, chopped
1 slice bacon, cooked and crumbled

Fresh basil, chopped (can substitute 1 tsp. dried basil)

1/4 cup egg substitute, such as Egg Beaters (can substitute 1 egg or 2 egg whites)

Shredded cheese

Salt & pepper to taste

Whole wheat pita, warmed and halved

Heat a small sauté pan over medium heat. Spray with non-stick cooking spray and immediately add bell pepper, cucumber, tomato, bacon and basil and cook for a minute. Add eggs and scramble until cooked through. Remove from heat and season well with salt and pepper. Sprinkle with cheese and spoon into warmed pita. Serve with fruit for an easy meal any time of day. My kids love this for dinner!

Can substitute other veggies (mushrooms, zucchini, broccoli...)

Nutrition info: Calories: 246, Fat: 8, Carbohydrate: 20, Dietary fiber: 2.6, Protein: 21 

Sausage Quiche

* From Nancy Miller

12 oz. sausage browned 

1/2 c. chopped onion

1/3 c. green pepper

1 1/2 c. grated sharp cheddar cheese

1 Tb. flour

1 Tb. parsley flakes

3/4 tsp. season salt

1/4 tsp. pepper

1/8 tsp. garlic salt

3 eggs beaten

1-1 1/2 c. evaporated milk

Cover edges of a 9 inch pastry crust and bake 10 minutes. Allow to cool. 

Meanwhile, brown sausage in heavy skillet. Reserve 2 Tbs cooking fat and use to sauté the onion and pepper. Combine eggs and evaporated milk. Combine all other ingredients and put into cooled crust. Poor egg mixture over other ingredients. Bake @ 350° F. for 45-55 minutes.