Family Recipes: Eggs

Showing posts with label Eggs. Show all posts

June 22, 2024

1 c. Frozen Hashbrowns

1 wedge light laughing cow

1/2 c egg

salt and pepper to taste

sprinkle cheese on top

Microwave 2minutes, stir. Microwave 1 additional minute.

Servings: 12 egg bites

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300°F.
Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.

In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.
Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
Note: I don’t recommend using a silicone muffin tin for this recipe as readers have commented that the egg bites take longer to set and cook unevenly.

https://www.onceuponachef.com/recipes/bacon-gruyere-egg-bites.html#tabrecipe

1 deep dish, 9 inch pie crust or 2 regular pie crusts (Deep dish – store bought or make your own. If you use the 1 deep dish plate you will probably have filling left over)
6 eggs
1 1/2 cups heavy cream or half and half
1 1/2 cups diced ham
1 cup chopped broccoli florets (pre-cooked to crisp-tender)
1 1/2 cup shredded cheddar (I used Colby jack and it was super yummy)
1/8 tsp salt
1/8 tsp pepper

Preheat oven to 375 f. Line pie dish with crust and prebake for 10 minutes.
In large mixing bowl, whisk eggs and cream together. Add remaining ingredients. Combine well.
Pour egg mixture into prebaked pie crust.
Reduce oven to 350 f. Bake quiche about 45 to 55 minutes or until a knife inserted in the center comes out clean.

https://www.scatteredthoughtsofacraftymom.com/ham-and-broccoli-quiche-recipe/#tasty-recipes-32775-jump-target

Egg Salad

Dice hard-boiled, shelled eggs.

Mix in: Mayonnaise to desired consistency

Celery salt to taste

Chopped celery

Boiled Eggs

Place desired number of eggs in a sauce pan, cover with cold water at least 2 inches above eggs.

Bring water to rapid boil on high heat. Cover pan, remove from heat.

Let stand:

2 minutes for soft boiled

20 minutes for hard boiled