OVERNIGHT CHEESE PUFF EGGS

10 eggs

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 pint cottage cheese (=2 cups = 16 oz)

3/4 lb. Monterey Jack cheese shredded

1/3 lb. Swiss cheese, shredded 

1/2 cup butter, melted

4 oz can green chilis

Beat eggs until lemon color. Add flour, baking powder, and salt. Add cottage cheese and green chilis. Fold in grated cheese. Blend in melted butter. Place in a 9x13" dish, cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 30-60 minutes, util lightly brown and center is firm. 

CROISSANT EGG CUPS

3 large bakery croissants, halved

6 large eggs

Shredded cheddar cheese

4 slices ham 

4 slices cooked bacon

Salt and black pepper, to taste

Fresh parsley or chives

Preheat oven to 375°F. and lightly grease a muffin tin. Slice croissants in half and gently press the centers to form a shallow “bowl” that fits into the muffin cups. Crack one egg into each croissant half, then sprinkle with salt, and pepper. Place diced turkey or ham, and cooked bacon, into each croissant cup. Add a sprinkle of cheese. Bake between 20 and 25 minutes, or until eggs are set and cheese is melted and bubbly. Garnish with fresh herbs and serve warm.

CHEESY SPINACH SAUSAGE QUICHE

 CHEESY SPINACH SAUSAGE QUICHE

1 deep dish pie shell (16 oz)

8 oz breakfast sausage cooked and drained

2 cups fresh spinach

½ cup shredded cheddar cheese

6 large eggs

½ cup heavy cream

½ cup milk

¼ tsp salt

¼ tsp ground black pepper

Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans (Do not poke holes in the crust as the egg may leak through if the holes do not completely close during baking.). Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature. Reduce oven temperature to 350˚F.  Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.  Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the sausage and half of the cheese on top of the spinach, then repeat with the remaining spinach, sausage, and cheese. Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set. Let sit for 20 minutes and serve warm to room temperature.

PERFECT HOMEMADE BISCUITS

3 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 egg
1 cup whole milk
Preheat oven to 450 degrees.


The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

Combine the dry ingredients in a large bowl.

Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.


Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.


Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.


Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.


Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.


For extra yumminess, brush the tops of the biscuits with melted butter...

DIPPY EGGS

3 large eggs at room temperature

3 slices bread

1 pinch Fleur de Sel Salt

1 pinch pepper

Bring a small saucepan of water to a full boil. Drop the room temperature eggs carefully into the water, covering the eggs by about an inch.  Turn the heat down to a medium boil and turn the timer on to 6-8 minutes immediately.

As soon as the timer goes off, take the eggs out. Run it quickly under warm water, sit it in an egg holder, cut the top off, and add salt and pepper. While the eggs are cooking, toast the bread and then slice it into small strips.

Start dipping and enjoy!

ELEGANT EASTER ECLAIRS

1 cup water
1/2 cup butter
1 cup flours
4 eggs
1 recipe Cream Filling
1 recipe of your favorite chocolate frosting 

In a medium saucepan bring water and butter to a boil, remove pan from heat. Immediately add flour all at once an stir vigorously with a wooden spoon until mixture leaves pan and forms a ball (about 1-2 minutes). Add eggs, one at a time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased baking sheet, allowing room for expansion. Shape with a spatula into “egg” shape. Bake at 400 degrees for about 40 minutes or until puffed and golden. Remove and cool on wire rack while preparing filling. 

To fill, cut horizontally with sharp knife, removing lid. Scoop out any soft dough. Fill shells generously with Cream Filling. Replace lids. Frost lids with chocolate frosting of your choice. Decorate as you wish or garnish with a small, edible flower. Shells and filling can be made a day ahead and refrigerated. Fill the shells the day of serving. Makes 8-10.

Note: this recipe can be made into 12 large or 24 small cream puffs, which will fit on one jelly roll pan. 

CREAM FILLING
1 6-ounce package vanilla instant pudding
2 cups milk
1/2 pint whipping cream 

Prepare pudding as directed on package  but using only 2 cups milk. Refrigerate for at least 30 minutes. Whip cream. Gently blend pudding with whipped cream. Makes enough  filling for 1 recipe Elegant Easter Eclairs.

BANANA BREAD

1 cup sugar

1 egg

¼ cup margarine

½ cup applesauce

2 bananas 

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

Mix together.  Bake for 1 hour and 15 minutes at 350°. Makes one large loaf or two small loaves.

SWEET POTATO, SAUSAGE & GREEN PEPPER HASH

2 small sweet potatoes, peeled, halved lengthwise, and cut into ½-inch slices

12 oz bulk pork sausage

1 fresh Anaheim or green pepper, seeded and chopped

4 cups spinach

½ teaspoon ground cumin

½ medium orange

1 tablespoon olive oil

4 eggs

Crushed red pepper

In a very large skillet heat 2 tablespoons water over medium head.  Add sweet potatoes.  Cover; cook 12 minutes.  Uncover skillet; add sausage and pepper.  Cook over medium-high heat until sausage is brown and sweet potatoes are tender, stirring occasionally to break up sausage.  Drain fat if necessary.  Stir in spinach and cumin; squeeze orange half over spinach.  Cook and stir 1 to 2 minutes or until wilted.  Transfer to a serving dish; cover to keep warm.  

Add oil to skillet.  Heat over medium heat.  Crack eggs into skillet; sprinkle with crushed red pepper and salt.  Cover; cook 2 to 3 minutes or until desired done-ness.  Serve over hash.   

BUTTERMILK FRENCH TOAST

• 1 1/2 cups well-shaken buttermilk
• 4 large eggs
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)
• 4 1/2 tablespoons unsalted butter, divided

Preheat oven to 200°F. 

Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes. 

Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.

EGGS BENEDICT & HOLLANDAISE SAUCE

 

4 eggs

Hollandaise Sauce [see side]

2 English muffins split

4 slices Canadian-style bacon

Paprika

Lightly grease medium skillet and half fill with water.  Bring water to a boil.  Reduce head to simmer.  Break one of the eggs into a measuring cup, slide into water holding shell close to the water.  Repeat with remaining eggs, allowing space.  Simmer uncovered for 3-5 minutes.  Remove poached eggs and place in a large pan of warm water to keep warm.  Prepare Hollandaise Sauce.  Broil muffins for 1 minute or until toasted.  Top each muffin half with 1 slice Canadian bacon; broil 1 minute more till meat is heated.  To serve, top each bacon topped muffin with an egg, spoon Hollandaise Sauce over eggs.  Sprinkle with paprika.  Makes 4 servings.

HOLLANDAISE SAUCE

½ cup butter

3 beaten egg yokes

1 tablespoon water

1 tablespoon lemon juice

Dash salt

Dash white pepper

Cut butter into thirds and bring to room temperature.  In the top of a double boiler combine egg yolks, water, lemon juice, salt and pepper.  Add a piece of the butter.  Place over boiling water.  Cook, stirring rapidly with a whisk, till butter melts and sauce begins to thicken.  Add remaining butter a piece at a time stirring till sauce thickens [2 minutes more].  Immediately remove from heat.

CRUSTLESS SPRINGTIME QUICHE

From the Kitchen of: Sara Voortmeyer

1 cup jalapeno jack cheese, shredded
¼ cup proscuitto ham
¼ cup red onion, sliced
¼ red bell pepper, diced
¼ cup asparagus, chopped
¼ cup carrot, grated
Lemon zest of a ½ of a lemon
1 teaspoon grain mustard
1 cup cream
3 eggs, beaten
3 tablespoons flour
Salt and pepper

In a blender, combine cream, flour, mustard, eggs, and salt and pepper. Arrange all remaining ingredients in a greased pie dish and pour egg mixture over the top. Bake in a 325 degree oven for about 40-50 minutes or until set.

EBELSKIVERS

3 eggs 

3 cups buttermilk 

6 tablespoons shortening or oil 

3 cups flour 

1 teaspoon salt 

2 tablespoons sugar 

1 1/2 teaspoon soda 

Separate eggs, beat whites until frothy. Mix egg yolks, milk, shortening. Add dry ingredients. Add egg white. Cook in an ebelskiver pan.

TO DIE FOR BLUEBERRY MUFFINS

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.

LEEK AND BACON TART

One 9-inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise (about 2 1/2 cups)
3 slices bacon, cut crosswise 1/4 inch thick
1/4 cup sour cream
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon ground nutmeg
Salt and pepper

Preheat the oven to 350. Prick the crust all over with a fork and cover with tinfoil. Bake for 15 minutes. In a small bowl beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden brown, about 10 minutes. Let cool on a rack.

Meanwhile, rinse leeks well to dislodge any dirt, then dry.


In a medium skillet, cook the bacon over medium heat until lightly golden, 8-10 minutes. Drain off all but 1 tablespoon bacon grease. Add the leeks to the skillet and cook until crisp-tender, about 2 minutes. Let cool.



In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture in the bottom, then pour in the cream mixture. Bake until set about, 35 minutes. Transfer to a rack to cool before serving.