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Egg And Sausage Cups
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3 cups country-style shredded potatoes, thawed
3 tablespoons butter, melted
1 teaspoon seasoned salt
4 Johnsonville Breakfast Sausage patties cooked and crumbled.
1/2 cup shredded cheddar cheese
1/3 cup green onions, chopped
Salt and pepper, to taste

Preheat oven to 400 degrees. Spray a muffin tin (12 ) with non-stick spray.

In a medium bowl, mix together the potatoes, seasoned salt and melted butter. Evenly distribute the potatoes among the 12 muffin cups (about 1/4 cup per cup). Press mixture onto the bottom and up the sides. Bake for 15-17 minutes or until lightly browned. Remove from oven.

Place sausage into cups(about 1 tablespoon in each cup). Place cheese into cups(one good pinch). Crack 1 egg into each cup. Sprinkle with salt and pepper. Bake for 8-10 minutes. Remove from oven and allow to cool for 2 minutes. Run a dull knife around the outside of the muffin cup to loosen it from the pan. Remove and top with chopped green onions

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Country Quiche

1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells, thawed

Preheat the oven to 350 degrees.

In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.

In a large mixing bowl, whisk the baking powder and eggs together. Add the cooked sausage, tomatoes, and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

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Egg And Cheese Souffle

6 eggs
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups milk
12 slices (7 cups) dense white sandwich bread, crusts removed and cubed
1 large red bell pepper, roasted, skin and seeds discarded
3 cups coarsely grated Cheddar cheese

Beat eggs, mustard, salt, pepper, and milk together in a large bowl. Stir in bread, cover, and let stand 1 hour.

Preheat oven to 300 degrees.

Cut red pepper into 1/4-inch pieces. Stir red pepper and cheese into bread mixture.

Oil a 9x13-inch baking dish, pour in bread mixture, and bake 1 3/4 hours. Remove and let stand 5 to 10 minutes before cutting into squares to serve.

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Farmer's Breakfast

8 small potatoes, sliced 1/4-inch thick
2 tablespoons cooking oil
2 tablespoons butter
4 ounces fresh mushrooms, sliced
1 cup chopped cooked ham
1 small green sweet pepper, chopped
1/2 cup chopped onion
10 eggs, lightly beaten or 2-1/2 cups refrigerated egg product
1/4 cup milk
2 tablespoons snipped parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded cheddar cheese (4 ounces)

Cook potatoes in boiling water about 10 minutes or until just tender. Drain well.

In a 12-inch skillet, cook the potatoes in hot oil over medium-high heat for 5 to 8 minutes or until browned, turning occasionally.

Add the butter or margarine to the skillet. Add the mushrooms, salami or ham, green pepper, and onion. Cook and stir for 5 to 8 minutes or until the vegetables are just tender.

Combine the eggs with the milk and parsley. Season with salt and black pepper. Add to skillet. Reduce heat to medium. Cook, stirring occasionally, until eggs are just set but still moist.

Sprinkle with cheese. Cover and cook, without stirring, for 3 minutes more or until eggs are set in the center. Serve hot with toasted bagels or English muffins, if you like.

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Herbed Egg Potato Bake

1/2 of a 32-ounce package frozen diced hash brown potatoes, thawed
1 tablespoon butter
1 small onion, chopped
1 4-ounce can mushroom stems and pieces, drained
6 eggs
3/4 cup half-and-half or light cream
3 tablespoons snipped fresh parsley
1 tablespoon snipped fresh chives
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup shredded Monterey Jack cheese with jalapeño peppers, sharp cheddar cheese or Swiss cheese

. Generously butter an 8x8x2-inch (2-quart square) baking dish; set aside. Layer hash browns in prepared dish, building up sides; set aside.

In a medium skillet, melt the 1 tablespoon butter over medium heat. Add onion; cook until onion is tender, stirring occasionally. Spoon onion mixture and mushrooms over hash browns; set aside.

In a medium bowl, beat eggs with a rotary beater or whisk. Beat or whisk in half-and-half, parsley, chives, basil, salt, dry mustard, black pepper, and cayenne. Carefully pour egg mixture evenly over onion mixture.

Bake, covered, in a 325 degree oven for 30 minutes. Uncover; bake about 35 minutes more, or until a knife inserted near the center comes out clean. Sprinkle with cheese. Let stand for 10 minutes before serving.

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New Mexico Frittata

2 tablespoons extra virgin olive oil
6 large eggs
1/4 cup chopped green chile (fresh or canned)
1/4 cup chopped onion
1/2 cup cooked and crumbled bacon or sausage
1/3 cup shedded cheddar cheese

Preheat oven to 350 degrees.

Warm olive oil in medium oven proof skillet.

In bowl, whisk eggs. Add remaining ingredients. Pour all into the skillet, then place in oven and bake for 15 minutes, until set. Slice like a pie. Garnish each slice with a spoon of sour cream and 1 tablespoon diced avocado, if desired.

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Cheeseburger Quiche

1 refrigerated piecrust (from a 15-ounce package)
1 pound extra lean ground beef
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 medium red onion, diced
2 cups baby spinach, packed
1 cup grape tomatoes, halved
1/4 teaspoon each salt and pepper
5 large eggs
3/4 cup milk
2 tablespoons Dijon mustard
1 cup shredded sharp cheddar cheese

Heat oven to 400 degrees. Unroll crust and roll out slightly. Fit into the bottom and up the sides of a 9-inch deep pie dish. Flute edge. Line crust with nonstick foil. Bake at 400 degrees for 12 minutes. Remove foil.

Meanwhile, cook beef in a large nonstick skillet over medium-high heat, 5 minutes, breaking apart with a spoon. Spoon into a bowl and stir in ketchup and Worcestershire sauce.

In same skillet, cook onion for 5 minutes over medium heat. Add spinach and tomatoes; cook 3 minutes. Season with 1/8 teaspoon each of the salt and pepper. Stir in beef.

Transfer beef mixture to crust. In medium bowl, whisk together eggs, milk, mustard and remaining 1/8 teaspoon each salt and pepper. Sprinkle cheese over filling. Carefully add egg mixture. Bake at 400 degrees for 35 to 40 minutes. Let stand 5 minutes before slicing.

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Havarti Oven Baked Omelet

12 large eggs
1/2 cup sour cream
2 tablespoons chopped fresh thyme
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon baking powder
2 tablespoons butter or margarine
6 small plum tomatoes, seeded and chopped
8 ounces Havarti cheese, shredded
1/2 cup chopped fresh basil
Garnish: fresh basil leaves

Beat first 6 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well blended.

Melt butter in a 12-inch ovenproof skillet; add egg mixture.

Bake at 350 degrees for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese, and basil. Return to oven, and bake 15 to 20 more minutes or until set. Garnish, if desired; serve immediately.

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Brunch Eggs

12 thin Canadian bacon slices
12 ounces shredded Swiss cheese
12 large eggs
1 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese
1 teaspoon paprika
1/4 cup chopped fresh parsley

Place bacon in a single layer in a lightly greased 13- x 9-inch baking dish; sprinkle with Swiss cheese. Cover and chill, if desired. Break eggs over cheese, spacing evenly. Pour whipping cream over eggs, and sprinkle with salt and pepper.

Bake at 425 degrees for 10 minutes. Sprinkle with Parmesan cheese and paprika. Bake 8 to 10 more minutes or until set. Remove from oven; sprinkle with parsley. Let stand 10 minutes before serving.

Divide into 12 portions and serve atop English muffins.

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Crustless Ham And Spinach Quiche

3/4 cup (4 ounces) cubed ham
1/2 cup chopped onion
1/8 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded Swiss cheese, divided
1 cup fresh baby spinach leaves
1 cup cottage cheese
1/2 cup evaporated milk
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese
3 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder

Preheat oven to 350 degrees.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham, onion, and pepper to pan; sauté 4 minutes or until ham is lightly browned.

Sprinkle 1/4 cup shredded Swiss cheese in a 9-inch pie plate coated with cooking spray. Top with ham mixture.

Combine remaining 1/2 cup Swiss cheese, spinach, and next 4 ingredients in a large bowl; stir with a whisk.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a small bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring with a whisk until blended. Pour egg mixture over ham mixture. Bake at 350 degrees for 45 minutes or until a knife inserted in center of quiche comes out clean.

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Crustless Broccoli Cheddar Quiche

Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)

Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.

Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.

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Quiche Lorraine

1 baked pie crust (9-inch)
1 cup shredded Swiss Gruyere cheese
8 slices bacon, cooked crisp, crumbled
6 eggs
1 1/4 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg

Heat oven to 375 degrees. Sprinkle cheese and bacon evenly in bottom of pie shell.

Beat eggs, half-and-half, salt, pepper and nutmeg in medium bowl until blended. Carefully pour over filling in pie shell.

Bake in center of 375 degree oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 35 to 40 minutes. Let stand 5 minutes. Cut into wedges.

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Havarti Dill Quiche

1 pie crust, frozen or homemade
1 cup diced cooked ham
4 ounces Havarti dill cheese, shredded
2 eggs
2/3 cup evaporated milk
1/2 teaspoon Dijon mustard

Preheat oven to 375 degrees. Bake pie crust in preheated oven for 8 minutes. Remove from oven.

Sprinkle ham and cheese over the pre-baked pie crust. In a small bowl, beat eggs with a wire whisk. Whisk in evaporated milk and mustard. Pour egg mixture over ham and cheese. Bake for 30 to 35 minutes until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

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Egg Foo Yung

6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced scallion
2 tablespoons onion, chopped
1/2 cup slivered cooked pork, chicken, ham, or shrimp
2 tablespoons peanut oil
1 tablespoon soy sauce

Foo Yung Sauce:

1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

Mix eggs, vegetables, meat and soy.

Heat 2 teaspoons oil in skillet and add 1/3 cup of egg mixture and fry until lightly browned on bottom; turn over and brown other side. Keep warm while cooking remaining pancakes. Serve with sauce.

Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar. In a bowl, blend cornstarch and water. Add to sauce and cook, stirring, until sauce bubbles and thickens.

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Creamed Eggs

1 tablespoon butter
2 tablespoons flour
1 cup milk
1/4 teaspoon MSG
Salt and pepper, to taste
3 hard-boiled eggs, peeled and sliced
2 slices bread, toasted

Melt butter in microwave. Add flour and cook 15 seconds. Add milk and cook until thickened, stirring every 30 seconds. Season to taste. Add eggs, Pour over toast and serve at once.

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Deviled Eggs

12 eggs, hard-boiled and peeled
1/3 cup mayonnaise
1 teaspoon Dijon mustard
1/4 cup sweet pickle relish, drained
1/4 teaspoon salt
1/8 teaspon freshly ground black pepper
1/4 teaspoon Accent
1/2 teaspoon sugar

Slice eggs in half lengthwise and carefully remove yolks and put in shallow bowl. Mash yolks, stir in remaining ingredients. Spoon into egg white halves. Garnish as desired.

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