Category: Eggs

Categories
Breakfast Eggs Main Dish Vegetarian

Zucchini Pie

1 cup biscuit mix
½ cup vegetable oil
½ cup grated Parmesan cheese
5 eggs
1 teaspoon basil
1 tablespoon black pepper
1 tablespoon crushed garlic
3 cups zucchini, thinly sliced
Preheat oven to 350º F.
Combine all ingredients in a large mixing bowl and mix well. Prepare an 8×10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish.  Bake for 35 – 45 minutes, or until golden brown.  Test with a tooth pick. When inserted in the middle of the pie it should come out clean when pie is done.
 
Serves: 6
Notes from the Paula Deen Test Kitchen:  We found if you beat the 5 eggs first it will be easier to mix. We also added 1 teaspoon of salt. The pie rises and browns beautifully.
Categories
Breakfast Casseroles Eggs

Southwest Breakfast Strata

Canadian bacon, chili peppers and tomatoes are layered in this tasty make-ahead egg dish.

2 tablespoons canned diced green chili peppers
8 1/2-inch-thick slices French bread or other firm-texture bread
Nonstick cooking spray
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
1/8 teaspoon black pepper
2 plum tomatoes, thinly sliced
1-1/2 cups refrigerated or frozen egg product, thawed
1 tablespoon snipped fresh cilantro
2 slices Canadian-style bacon, cut into thin strips, or 1/2 cup chopped cooked ham
Lightly coat a 2-quart rectangular baking dish with cooking spray. Cover the bottom of the prepared baking dish with French bread slices, cutting to fit.
In a medium bowl, combine egg product, chili peppers, and black pepper. Pour egg mixture evenly over bread. Sprinkle with Canadian-style bacon or ham. Top with tomato slices and cheese. Cover and refrigerate at least 4 hours or overnight.

Bake, uncovered, in a 350 degree F oven about 25 minutes or until a knife inserted near center comes out clean. Before serving, sprinkle with cilantro. Makes 6 servings.

Categories
Breakfast Eggs Spinach

Spinach & Bacon Quiche-ettes

1 (6 oz.) package spinach, finely chopped 
1/2 cup onions, finely chopped 
1/2 cup bacon, cooked crisp and crumbled
4 eggs
1 cup skim milk, or half & half, fat free
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
dash nutmeg
2 pie crusts
1/2 cup Swiss cheese
Preheat oven to 350º.  Spray large nonstick skillet with cooking spray.  Add baby spinach and onion; cook and stir over medium heat until spinach is wilted.  Cool and drain well. Stir in bacon – set aside.  Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.
Roll each pie crust on lightly floured surface to 13 inch circle.  Cut each pie crust into 24 circles using a 2 inch biscuit cutter.  Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups.  Add  approximately 1 heaping tsp. of the spinach mixture.  Top with 2 tsp of egg mixture.  
Bake 18-22 minutes or until puffed in center and lightly browned around edges.  Remove from oven and let cool for 3 to 5 minutes.  Remove from pans.  Cool on wire rack.
24  Servings
Categories
Breakfast Eggs Vegetarian

Breakfast Burrito

1 high fiber whole grain wrap
1 scrambled egg or egg substitute
1 oz low-fat cheese, shredded
1 Tbs. salsa

Heat wrap in microwave for 20 seconds. Fill with eggs, cheese and top with salsa; roll up.

Categories
Beverages Eggs

Egg Nog

6 large eggs, lightly beaten
3/4 cup sugar
2 cups milk
1 cup brandy (optional)
1/4 cup rum (optional)
1 tablespoon vanilla extract
2 cups whipping cream
Garnishes: whipped cream, grated fresh nutmeg

Stir together egg and sugar in a large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 18 to 20 minutes or until mixture thickens and coats a metal spoon. Remove from heat; stir in vanilla and if using, brandy and rum. Cover and chill 8 hours.

Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into chilled egg mixture. Garnish, if desired. Yield: 8 cups. Prep: 30 min., Chill: 8 hrs.

Categories
Appetizers Eggs Vegetarian

Deviled Eggs

6 hard boiled eggs, peeled
1/4 cup salad dressing, or mayonnaise
1 teaspoon white vinegar, or pickle juice
1 teaspoon mustard
1/2 teaspoon salt
dash Worcestershire sauce
dash fresh ground black pepper
dash paprika, for garnish, (optional)

Slice eggs in half lengthwise.  Place yolks in a bowl, mash with a fork.  Add other ingredients.  Stir until smooth.  Refill egg whites.  To make them look special, use a star tip and frosting bag.  Sprinkle with paprika if desired.

**To hard boil eggs:

Place eggs in bottom of a saucepan and cover with water.  Place on burner of stove and heat until just boiling.  Turn heat off and cover pan with lid.  Set timer for 20 minutes.  Do not lift lid until the timer goes off.  Place pan in sink and run cool water into pan until the hot water is displaced and cool water is all that remains.  Place in fridge for one hour.  After cooled, crack eggs on the fat end, roll on the counter to loosen shells then place back in the cool water for a few minutes.  They should now shell easily.

12  Servings