Our local library hosted a book sale this weekend. We love books so we headed to the library bright and early on Saturday morning. Before heading out, I popped this egg bake in the oven as my garden was full of fresh veggies and herbs. Served alongside fresh fruit, this is a great light summer breakfast item that is sure to please the entire family.
Veggie Egg Bake
6 large eggs 1/2 cup milk 1/2 onion, diced 1/2 bell pepper, diced 1 cup cherry tomatoes, sliced 2 tablespoons fresh dill, chopped finely 3/4 cup cheddar cheese, shredded salt & pepper, to taste
Grease an 11×7” baking pan with cooking spray. Preheat oven to 350 degrees. Crack eggs into a large mixing bowl. Add milk and whisk well. Add onion and bell peppers, tomatoes, and salt and pepper and stir to combine. Add mixture to casserole pan; sprinkle dill and cheese evenly over top. Bake for 30-40 mins or until cooked all the way through. Let stand for 5 minutes before cutting.
I love using up ingredients from the fridge when pulling together a last minute breakfast. This quiche is one of my favorite go-to breakfast items because it’s so simple and delicious. Actually, it a great lunch or dinner entree, as well. Just add a light salad and enjoy!
Easy Ham and Cheese Quiche
1 refrigerated pie crust 7 large eggs 3/4 cup milk 3/4 teaspoon hot sauce 1/4 teaspoon black pepper 1 cup cooked ham chopped 1 1/2 cups shredded cheese 3 tablespoons green onions, chopped (optional)
Preheat oven to 375 degrees. Unroll pie crust and press into a greased 9″ pie plate, crimping the top edges, if needed. In a large bowl, whisk together eggs, milk, hot sauce and pepper. Sprinkle ham, cheese, and (optional) green onions into the pie crust and pour the egg mixture over top. Bake for 40-43 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
We had an office brunch this past week. Everyone was asked to contribute a dish. My secretary baked this simple, yet delicious casserole made with eggs, cheese and chilis. Everyone raved over the wonderful flavors so I immediately requested the recipe.
This weekend, all of our kids have come home for the holiday. Trains, planes, and automobiles have brought them in from other states. I am one proud Mama! I so enjoy having everyone back under one roof. My husband had been traveling in Germany for work all week; he too, flew home for the reunion.
This morning, I woke early to assemble a buffet of breakfast fare… sausage, bacon, pancakes, homemade maple syrup and a selection of fruit rounded out the menu. I also threw together the Chili Egg Bake to add to the mix. Once again, everyone loved the dish. Creamy, smooth and spicy… a great combination.
Happy holiday week to all. This girl is truly thankful for a simply wonderful life!
Green Chili Bake
3 eggs beaten
1 small can green chili’s (I use mild)
1 8 oz pepper jack cheese
1 8 oz sharp cheddar cheese
Shred cheeses. Mix with three beaten eggs and green chilis. Pour into a greased 9×9″ baking pan. Bake 30 minute at 350 degrees or until set. Cool slightly and cut into squares.
I really try to keep my carb intake to a minimum. Here’s a great recipe that fits the bill when I want something flavorful, fluffy and delicious to start my day. After this casserole has slightly cooled, I slice the dish into 3” squares so that I can quickly pop a portion into my lunch bag or to have as a mid-morning snack. My family can slip a square or two between two slices of wheat toast for a tasty little sandwich.
Simple Crustless Mexican Quiche
10 eggs, beaten
2 tablespoons flour
1 tablespoon baking powder
1/2 cup butter, melted
1 (7 ounce) can green chilies
2 cups cottage cheese
1 lb. Pepper Jack cheese, grated
Using a whisk, beat the first four ingredients until smooth. Stir in melted butter. Mix in remaining ingredients. Pour into a lightly greased, 9 x 13″ baking dish. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 30 minutes.
Slightly adapted from Kitty and Lucian Maynard’s recipe list below. One of my favorite cookbooks, Best Recipes from American Country Inns and Bed & Breakfasts
This is one of the first recipes M&K were able to make on their own. About 12 years ago, during a Scholastic Book Fair, M spied a Strawberry Shortcake Berry Yummy Cook Book named for her favorite cartoon character called Strawberry Shortcake. She fell in love with the book on the spot. We brought it home and she went to work trying to find the perfect first recipe to make for Saturday breakfast.
Early Saturday morning, M&K put on their aprons and began assembling the egg dish. They did a fantastic job measuring and pouring ingredients. They were delighted when we pulled the completed dish from the oven.
The original recipe was called Huckleberry Pie’s Hash Brown Bake (so cute). At the time, the recipe included hash brown potatoes but we weren’t fond of the soggy potatoes in the dish so we tweaked it a bit. We gave our adapted dish a new name; Strawberry Shortcake Eggs.
(Note: I have renamed the dish to Scrambled Egg Squares for the blog just because I didn’t want to confuse readers; I didn’t want anyone to think that strawberry shortcake was part of the recipe! 🙂
The best part about making a pan of these eggs is that they are great for feeding a crowd or a big family quickly. Just pour the beaten eggs into the pan with a few other ingredients and in 20 minutes, you’ve got lots of eggs. I often wrap the cooked squares individually in plastic wrap and freeze them. Later, I use them to make breakfast sandwiches by combining an egg square with an English muffin, a sausage patty (optional), and a slice of cheese.
3/4 cup milk or half & half
1 1/2 cups shredded cheddar cheese
3 tablespoons Ready to Serve Real Bacon Bits, optional
Preheat oven to 350 degrees. Spray a 13×9″ baking pan with non-stick cooking spray. In a medium bowl, whisk together eggs with milk or half&half. Stir in shredded cheese, and bacon pieces. Pour into baking pan and bake for 17-20 minutes or until set, puffy, and lightly browned. Cool slightly before cutting into squares.
Saturday morning and what to make for breakfast… The weather has turned cool and the sky is filled with rain threatening clouds. Everyone heads into the family room, staking their claim in a comfy position to relax and enjoy a lazy morning with nothing on the calendar. These days are few and far between…work, school, and sport schedules seem to dictate the agenda seven days a week. This weekend we are free to do as we like.
I can’t believe that the month of July is coming to a close. Soon we will be buying school supplies and everyone will be headed back to school. My heart is heavy as I think about our first child heading off to college this year…How will we manage without her? This will be a difficult transition for me…I will miss her so.
This morning, as I searched the refrigerator for ingredients to make a family breakfast. I pulled out fresh fruit, Greek yogurt, eggs, and bagels. As I set things out on the counter, I realized that I had enough to make one of my favorite breakfast items, Eggs Benedict. I usually use English muffins for the base but only had bagels this morning. This is my homemade version of a true breakfast classic.
Lazy Day Eggs Benedict
3 English muffins or bagels, sliced in half
6 slices of lunch meat ham or or Canadian bacon
3 tablespoons water
Salt and pepper to taste
In a small bowl, whisk together the eggs and water using a fork. In a non-stick skillet, pour in the eggs; stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Season to taste with salt and pepper.
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce
1/2 cup butter, melted
In a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds. Set the blender on high speed, and pour the melted butter into the egg yolk mixture in a thin stream until thickened. Pour mixture into a sauce pan to cook through. Set on low heat until ready to serve.
Putting it all together…
Lightly toast 3 English muffins or bagels (6 halves). Assemble by placing a piece of ham or Canadian bacon on the muffin or bagel. Top with a generous amount of scrambled eggs. Spoon warm hollandaise sauce over the eggs. Salt and pepper to taste.