Hash Brown Patties Egg Quiche
Servings: 8 What you need: 8 precooked frozen hash brown patties (thawing is not necessary) 2 cups shredded sharp cheddar cheese 1 1/2 cups leftover ham (about 3/4 pound) or bacon pieces or crumbled sausage 2 shallots thinly sliced 1 red pepper finely diced 9 large eggs 1 cup whole milk 1/2 teaspoon salt 1/2 teaspoon dry ground mustard 1/4 teaspoon garlic powder What to do: Preheat oven to 350 degrees F. Grease a 9×13 baking dish (or two 9” pie plates) Arrange frozen hash brown patties in the dish, in a single layer, and sprinkle the cheeses, meat, shallots and peppers evenly over the top. In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder; pour evenly over the ham mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes or until the edges are golden and a knife inserted in the center comes out clean. Allow to cool for 5-10 minutes, then cut into portions and serve. |
Onion Cheese Hash Browns
I doubled this recipe for a recent coffee hour 2 lb package of frozen hash brown potatoes 1 cup chopped onions (I use frozen ones) 1 can cheese soup (undiluted) 1 cup sour cream 4 oz shredded cheddar cheese (2 cups) 1 stick melted butter (optional) bread crumbs or cracker crumbs Mix all ingredients except cracker crumbs. Grease shallow baking pan (I like to use my glass one 10X15). Spread mixture in pan. Cover with dry bread or cracker crumbs (I like seasoned ones for a extra flavor). Bake at 350 for 1 hour. Serves 12 as a side dish. |
Cornmeal-and-Brown Sugar-Crusted Bacon
For easy cleanup, line jelly-roll pans with aluminum foil. Yield: Makes 8 servings 1/4 cup plain yellow cornmeal 3 tablespoons brown sugar 1 1/2 teaspoons freshly ground pepper 16 thick bacon slices 1. Preheat oven to 400°. Combine first 3 ingredients in a shallow dish. Dredge bacon slices in cornmeal mixture, shaking off excess. 2. Place half of bacon in a single layer on a lightly greased wire rack in a jelly-roll pan. Repeat procedure with remaining bacon, placing on another lightly greased wire rack in a second jelly-roll pan. 3. Bake at 400° for 40 to 45 minutes or until browned and crisp. Let stand 5 minutes. |
Vermont Quiche – four varieties
(Lindsay Russell Hastings) Preheat oven to 375 degrees. Ingredients for each quiche 5 eggs 1 cup half-and-half 1/4 teaspoon salt 1/4 teaspoon black pepper 1 deep dish frozen pie crust In a large bowl, whisk together eggs, half-and-half, salt and pepper. Stir the ingredients listed below into the egg mixture for each quiche. Leave a small handful of cheese to sprinkle on top. Pour filling into frozen pie crust, set on a baking sheet and place in oven for 50 to 60 minutes, or until set. #1 Ham and Swiss Quiche 1 1/2 cups diced ham (8oz) 1/2 onion diced and sautéed 1 cup swiss cheese 1 cup shredded cheddar cheese #2 Bacon and Spinach Quiche 1 1/2 cup cooked bacon pieces 2 cups torn baby spinach leaves 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese #3 Sausage and Pepper Quiche 12 oz sausage cooked and crumbled 1/2 onion diced and sautéed 1/2 green diced pepper sautéed 1 cup shredded parmesan cheese 1 cup shredded cheddar cheese #4 Artichoke, Feta and Kalamata Olive Quiche (my favorite) 8 oz chopped marinated artichoke quarters 1/2 cup sliced kalamata olives 1/2 cup diced sundried tomatoes 1 cup feta cheese crumbles 1 cup shredded colby-jack jack cheese 1 tsp oregano |
Sausage Ring
Mix together: 2 lbs bulk breakfast sausage 1 1/2 cup cracker crumbs 2 beaten eggs 1/2 cup minced onion 1 cup chopped apple Press into a ring mold pan or a pie plate with a small inverted Pyrex bowl in the center bake @ 350 for 1 hour |
Smokey Sausage Bacon Wraps
Can be made a day ahead and reheated. 1 pound sliced bacon 16 oz pkg miniature smoked sausage links 1/2 cup brown sugar Cut bacon strips in half width-wise. Wrap one piece of bacon around each sausage. Place on a foil lined 15 X 10 inch baking pan. Sprinkle with brown sugar. Bake uncovered at 400 degrees for 30-40 minutes or until bacon is crisp. Yields about 42. |
Egg Cups and Bacon Crust Dippers
Makes 6 servings What you need: 6 slices pre-sliced sandwich bread 12 slices meaty bacon 1/4 cup butter, melted salt, to taste pepper, to taste What to do: Preheat the oven to 375°F Cut the crusts off the bread. Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray. Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread. Bake the bacon dippers for 10 minutes until they are about halfway cooked and starting to render their fat. Flip them over. At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown. Crack an egg into each bread cup. Season with salt and pepper. Bake the bacon dippers for another 10-12 minutes until the bacon is crispy. At the same time, bake the eggs for another 10-12 minutes until they are just cooked. Dip and Enjoy! video tutorial |
Baked French Toast
6-8 servings 1 baguette French Bread, cut in 1 inch slices 6 large eggs 1 C. light cream or half & half 1/4 tsp ground cinnamon 1 tsp. vanilla 1/4 tsp. ground nutmeg 1/4 C. butter or margarine, softened 1/2 C irmly packed light brown sugar 1/2 C. chopped walnuts 1 tbsp light corn syrup maple syrup 1. Butter 9 inch square baking pan. Arrange bread slices, overlapping, to fill pan completely. (If you use a 9 x 13 pan and adjust the recipe a little bit, with more bread, 2 more eggs, and a little more half & half.) In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg: mix well. Pour over bread slices, cover and refrigerate overnight. 2. Next day: Preheat oven to 350 F. In small bowl, combine butter, sugar, walnuts and corn syrup; mix well. Evenly spread over bread. Bake 40 minutes or until puffed and golden. Serve with maple syrup. From the Recipe Box of Leslie Bull |