Sausage Breakfast Casserole

 Pioneer Woman Sausage Breakfast Casserole

Ingredients

• Butter or nonstick cooking spray

• 1 lb. 

  breakfast sausage, such as Jimmy Dean

• 1 

  red bell pepper, chopped

• 4 

  green onions, chopped, white and green parts divided

• 10 

  eggs

• 1 1/4 cups 

  heavy cream 

• 1 Tbsp. 

  dijon mustard

• 2 tsp. 

  hot sauce (optional)

• 1 1/2 tsp. 

  salt

• 1 tsp. 

  black pepper

• 2 cups 

  shredded sharp cheddar cheese, divided

• 1 

  (30-oz.) package of frozen, shredded hash browns, thawed 

Directions

1. 1Preheat the oven to 350°F. Grease a 13-by-9-inch (or other 3-quart) baking dish with butter or nonstick cooking spray.
2. 2Heat a large skillet over medium-high heat. Add the sausage, breaking it up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6 to 8 minutes. Add the bell pepper and white and light green parts of the green onion, and cook for 3 more minutes. Transfer the mixture to a plate to cool slightly.
3. 3Meanwhile, in a large bowl, whisk together the eggs, heavy cream, mustard, hot sauce, if using, salt, black pepper, and about one-half of the remaining green parts of the green onion. Gently fold 1 1/2 cups of cheese, the hash browns, and the sausage mixture into the egg mixture. Transfer the mixture to the baking dish and smooth it into an even layer.
4. 4Cover with aluminum foil and bake for 50 minutes. Remove the foil and top with the remaining 1/2 cup of cheese. Increase the oven temperature to 400°F and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10 to 15 minutes more. Let rest for 10 minutes, top with the remaining green parts of the green onion, and serve.

https://www.thepioneerwoman.com/food-cooking/recipes/a37215621/sausage-breakfast-casserole-recipe/

Microwave Breakfast Bowl

Microwave Breakfast Bowl

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.

Starbucks Egg Bites

Egg Bites with Bacon & Gruyère

Servings: 12 egg bites

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

INGREDIENTS

• 4 slices bacon, diced
• 6 large eggs
• 1¼ cups (4% milkfat) cottage cheese
• 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
• 2 tablespoons cornstarch
• Heaping ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• ½ teaspoon hot sauce, such as Tabasco

INSTRUCTIONS

1. 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.
2. 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.
3. Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
4. 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.
5. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
6. 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.
7. 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.
8. 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.
9. 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

Ham and Broccoli Quiche

 

Easy Ham and Broccoli Quiche Recipe

Ingredients

• 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

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Instructions

1. Preheat oven to 375 f.  Line pie dish with crust and prebake for 10 minutes.
2. In large mixing bowl, whisk eggs and cream together.  Add remaining ingredients.  Combine well.
3. Pour egg mixture into prebaked pie crust.
4. 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

Egg Salad

Dice hard-boiled, shelled eggs.

Mix in: Mayonnaise to desired consistency

Celery salt to taste

Chopped celery

Boiled Eggs

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