Egg Dishes

Sausage, Egg & O’Brien Potatoes Casserole

This dish may be made the night before.
12 oz Jimmy Dean sausage
14 oz frozen O’Brien Potatoes
12 eggs
¼ C milk
2 C cheese (your choice)

Brown 12 oz Jimmy Dean sausage. Defrost in strainer under hot water 14 oz (half a bag) of O’Brien Potatoes. Beat 12 eggs with milk. Add potatoes to sausage and brown for about 10 minutes. Add eggs and milk. Add cheese. At this point you can continue to cook on the stove top or you can pour into a 9x13 dish and bake for approximately 30-45 minutes at 350·F.

Brunch Souffle (Julie Jenness)

12 slices of bread (crust removed)
8 oz shredded Monterey Jack cheese*
2 C Rice Krispies*
6 eggs
1-10 oz pkg spinach (chopped)
½ tsp salt
1tsp dry mustard
softened butter
2 C milk
½ cup melted butter**
(For the Seafood recipe – instead of spinach, add 2-3 cups seafood, ¼ tsp nutmeg, and change the cheese to sharp cheddar)

Spread each slice of bread with softened butter; cut into small cubes. Alternate layers of bread cupes, spinach (seafood), and cheese in greased 3 qt casserole. Beat eggs, milk, and seasoning. Pour over bread layers. Cover with foil; refrigerate overnight. Bring dish to room temperature – remove foil. Sprinkle with Riche Krispies (**optional – pour melted butter over all). Bake a t 325-350·F for 45-55 minutes or until golden brown. Let sit for 5-10 minutes before serving. Serves 8-12.
*Can substitute ham for seafood. Use sharp cheddar and corn flakes.

Mexican Quiche (Chris Lopez)

4 eggs
8 oz pepper Jack cheese
8 oz cheddar cheese
1 small can chopped green (Ortega) chilies
1 small can chopped olives
1 pkg large flour tortillas (you will actually only need about 3 or 4)

Mixture: Beat eggs until fluffy. Grate all cheese; mix with chilies, olives and eggs. Combine thoroughly.
Layer Quiche: Butter/coat or use non-stick spray on bottom and sides of pie or quiche dish. Press 1 tortilla into dish to cover sides and bottom/ Pour mixture over 1st crust, then repeat steps, alternating tortillas and mixture (will usually make about 3-4 layers). Top layer should be the mixture.
Bake at 350·F for 45 minutes.

Green Chile Egg Breakfast

¼ C butter or margarine
5 eggs
¼ C flour
8 oz cottage cheese
8 oz grated Monterey Jack and Cheddar cheese mix
4 oz diced green chilies
½ tsp baking soda

Coat pan with the butter or margarine. Beat eggs well and add the rest of the ingredients mixing them well into the mixture. Pour into a square pan. If you use an 8x13 pan, double the recipe. Bake at 350·F for 30 minutes or until toothpick inserted comes out clean.

Terry’s Quiche to Go (Katie Ludwig)

Pastry for two 9-inch one crust pies
3 C grated Swiss cheese
16 pieces of bacon, cooked and crumbled
6 eggs, beaten
2 C heavy whipping cream
1 C milk
1 tsp salt
1 tsp pepper
dash cayenne pepper
1 tsp powdered mustard

Heat oven to 375°F Completely line a 9x13 baking dish with pastry. Mix all ingredients together. Pour into pastry-lined pan. Bake 45-60 minutes or until knife inserted in center comes out clean.

Luscious Quiche (Beth Trees)

12 slices bacon, fried crisp and crumbled
1 C Swiss cheese, shredded
1/3 C onions, finely diced
2 C milk
½ C Bisquick mix
4 eggs
½ tsp salt
1/8 tsp pepper

Sprinkle crumbled bacon, cheese and onions evenly in bottom of lightly greased 9 or 10 inch pie plate. Pour milk, Bisquick, eggs, salt and pepper into blender and blend for 1 minute (or stir briskly with whisk by hand for 2 minutes). Pour over ingredients in pie plate. Bake at 350° F until golden brown and a knife inserted comes out clean, about 50-55 minutes. Let it stand 5 minutes before cutting. Serves 6.

Salmon and Bagel Bake (Michelle Bauman)

4 eggs
1 14-once can reduced-sodium chicken broth
1/4 cute thinly sliced green onions
2 cloves garlic, minced
1 tablespoon snipped fresh dill or 3/4 teaspoon dried dill
7 mini bagels or 4 medium bagels split
Nonstick cooking spray
1 3-ounce package thinly sliced smoked salmon(lox-style)
3 ounces Havarti cheese (w/Dill if you can find it), shredded (3/4 cup)

In a medium bowl beat together eggs and broth. Stir in green onions, garlic and dill; set aside. If using medium bagels cut each bagel half into 2 or 3 pieces. (Do not cut mini bagels into pieces.) Lightly coat a 2-quart round or square baking dish with nonstick cooking spray. Arrange bagel bottom pieces, cut sides up, in prepared dish, overlapping as necessary. Arrange salmon on bagel pieces in baking dish; sprinkle with cheese. Arrange bagel top pieces over the layers, cute sides down. Gradually pour egg mixture over all. Lightly press down with the back of a spoon. Bake, uncovered, in a 350 degree oven for 35 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
**NOTE- I double the recipe for MOPS. (237 Calories)

Chile-Cheese-Egg Puff (Marion Nixon)

10 eggs 1 cube butter (melted)
1 pt. (16 oz,) small curd cottage cheese 1 lb. (4 c.) Jack or Cheddar cheese, shredded
½ c all purpose flour 2 cans (4 oz. each) diced chilies (or 1 7 oz can)
1 tsp. baking powder

Beat eggs until light and lemon colored. Add flour, baking powder, cottage cheese, cheese and melted butter. Blend well. Stir in chilies. Pour into well greased 9”X13” baking dish. Bake at 350 degrees for 35 minutes or until top is browned and appears firm. Can be eaten hot or served cold as an appetizer.

Other Hot Dishes

Breakfast Potatoes (Marion Nixon)

2 lb. frozen hash brown potatoes 2 cans Cream of Chicken soup
1.2 c. butter (melted) 2 c. cheese (grated)
1 tsp. salt ½ c. onion (grated)
¼ tsp. pepper 2 c. sour cream
Topping:
¼ c. butter (melted)
2 c. corn flake crumbs

Combine all ingredients and put in a 9”X13” casserole. Sprinkle on topping and bake at 350 for 2 hours.

Baked French Toast Casserole (Cyndi von Tress)

1 loaf French bread (13-16 oz)
8 large eggs
2 C half and half
1 C milk
2 TBS granulated sugar
1 tsp vanilla
¼ tsp ground cinnamon
¼ tsp ground nutmeg
dash salt
Praline Topping:
½ pound ( 2 sticks) butter
1 C packed light brown sugar
1 C chopped pecans
2 TBS light corn syrup
½ tsp ground cinnamon
½ tsp ground nutmeg
maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange sliced is a generously buttered 9x13 baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate over night. The next day, preheat oven to 350·F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Serves 6-8 people.

Vacation French Toast (Natalie Brown)

2 TBS corn syrup
½ C butter
1 C packed brown sugar
1 loaf white bread (King’s Hawaiian Bread)
7 large eggs
1 ¾ C milk
1 tsp vanilla
¼ tsp salt

Night Before: In a small saucepan, combine syrup, butter and brown sugar. Simmer until syrupy. Pour this mixture over the bottom of a 9x13 baking dish. Trim the crust off the bread and place two layers of bread over sugar-butter mixture in the dish. In bowl, beat together the eggs, milk, vanilla and salt. Pour over bread. Cover dish and put in refrigerator overnight.
In Morning: Preheat oven to 350·F. Uncover pan and bake for 45 minutes. Serve hot or warm. It can be reheated. Serves 6-8.

Breakfast Pizza (Colleen Gahan)

1 lb ground pork sausage ( no links)
1 pkg crescent rolls
1 C frozen mini square diced hash browns (thawed)
1 C shredded cheddar cheese
5 eggs
¼ C milk
2 TBS parmesan cheese
salt and pepper to taste

Brown sausage first, drain grease. Separate rolls into 8 pieces. Line greased 9x13 baking dish with crescent rolls. Make sure to press seams of rolls together. Sprinkle sausage on top of rolls. Cover sausage with thawed potatoes and cheddar cheese. Beat eggs with milk and sprinkle in salt and pepper. Pour egg mixture over potatoes and cheese and sprinkle parmesan cheese on top. Bake at 375° for 25-30 minutes. Serves 6-8.

Spiced Apple Oatmeal

2 C apple juice
1 ½ C water
¼ C maple syrup
½ tsp cinnamon
2 C quick oatmeal
1 C chopped apple pieces (skinned)

Combine apple juice, water, syrup and cinnamon in medium saucepan. Bring to a boil. Stir in oatmeal and apples. Reduce heat and cook 1 minute or until most of the liquid is absorbed. (Makes 6 servings)

Blueberry French Toast (Trina Davina)

12 slices bread, cut into 1 inch cubes
2-8 oz pkg cream cheese, cut into 1 inch cubes
1 C fresh blueberries
12 eggs, lightly beaten
2 C milk
1 tsp vanilla
1/3 C maple syrup
Blueberry Sauce:
1 C sugar
2 TBS cornstarch
1 C water
1 C fresh blueberries
1 TBS butter

Lightly grease a 9x13 baking dish. Arrange half of bread cubes in prepared dish and top with remaining bread cubes. In large bowl, mix eggs, milk, vanilla and syrup. Pour over bread cubes. Cover and refrigerate overnight. Remove from refrigerator about 30 minutes before baking. Preheat oven to 350·F. Cover and bake in the preheated over for 30 minutes. Uncover and bake 25-30 minutes more or until center is firm and surface is lightly brown.
Blueberry Sauce: In medium saucepan, mix sugar, cornstarch and water. Bring to a boil and cook, stirring constantly, 3-4 minutes. Mix in 1 C of blueberries. Reduce heat and simmer 10 minutes until blueberries burst. Stir in butter and pour over French toast. Serves 10.

Easy Blueberry Stuffed French Toast (Tricia Clark)

12 eggs
2 cups heavy whipping cream
1 cup pure maple syrup
1 tbsp cinnamon

Preheat oven to 350 degrees. Mix above ingredients well 1 loaf white bread 1 package cream cheese 1 can blueberries (either pie filling or canned blueberries) In a well greased pan, tear 1/2 loaf bread, then layer the blue berries and cream cheese. Top with last half of torn loaf of bread. Pour Egg mixture over and bake 30-60 minutes with cover on until golden and tooth pick comes out clean. Top with sifted powdered sugar.

Yum Yum Potatoes (Heidi Evans)

1 large bag frozen hashbrowns
1 can cream of mushroom soup
1 can cream of celery soup
1 medium onion, chopped & sauteed
1 pint of sour cream
2 cups grated cheddar cheese

Mix all ingredients together and pour into a 9x13 baking dish. Drizzle with 1/4 cup butter. Top with 2 cups grated cheese. Bake at 350 degrees for 1 hour 15 minutes.

Tropical Pearl Pasta-Cold Dish (Suzanne Thompson)

1 cup sugar 1 pkg. (16 oz.) Acini de Pepe (the Acini di Pepe pasta is always at Raleys, never at Walmart)
2 tbsp flour 3 cans (11 oz.) Mandarin Oranges
2 tsp salt 1 can (20 oz.) Crushed pineapple
2 cups pineapple juice 1 carton (9oz) whipped topping
2 eggs, beaten 1 cup mini marshmallows
1 tsp lemon juice 1 cup flaked coconut
2 cans (20 oz.) pineapple tidbits, drained

For the sauce: Combine sugar, flour and half tsp salt. Gradually stir in apple juice and eggs. Cook over med. heat, stir until thickened. Add lemon juice. Cool to room temperature. Boil water, cook pasta, drain, rinse with cold water, drain. Combine egg mix and pasta. Mix lightly but thoroughly and refrigerate overnight in air tight container. Add remaining ingredients. This salad will keep in the fridge for up to a week, then it starts to break down. Also I make half again as much as the sauce recipe calls for above. Doubling the sauce is too soupy, but the original amount can leave it a little dry after the overnight stint in the fridge.

Breads & Pastries

Grandma Hurney’s Berry Cobbler (Karen Pessin)

Batter: Combine and mix in an 8x8 pan
½ C melted margarine
1C flour
2 tsp baking powder
dash salt
¾ C sugar
2/3 C milk

Berries: Mix 2 C berries with ½ - ¾ C sugar (I usually let this refrigerate over night). Spoon berries and juice over the batter just before you put in the oven. Bake at 350·F for 35-40 minutes. (I usually double this recipe in a 9x13 pan and cook it for a little longer).

Pull Apart Caramel Rolls (Julie Jenness)

2 loaves of frozen bread dough
1/2 C melted butter
1Lg. pkg. of vanilla or butterscotch cook and serve pudding
2 T milk
1 C brown sugar
1/2 tsp. cinnamon

Grease a 9x13 pan Tear 1 loaf of thawed dough into pieces and place in pan. Melt the butter and add the rest of the ingredients. Beat until smooth. Pour over torn loaf. Tear up second loaf and drop on top. Let it rise 2 1/2 to 3 hours. Bake 30 mins. @ 350. Let them cool 15 mins.Turn out rolls onto wax paper. Pull apart and enjoy! (Or cut them if you don't like messy fingers!!)

Sherry Cake (Kathy Turner)

1 pkg yellow cake mix
1 pkg vanilla instant pudding
¾ C oil
¾ C sweet sherry
4 eggs
1 tsp nutmeg

Combine all ingredients in bowl. Beat with electric mixer for 3 minutes. Bake in greased and floured tub pan at 350·F for 15 minutes and at 325· F for 40 minutes. Test for doneness. Cool in pan 30 minutes before removing.

Pumpkin Cake

1 can pumpkin (large can)
4 large eggs (beaten)
1 1/2 cup sugar
1 tsp salt
1 tsp ginger
1/2 tsp cloves
2 tsp cinnamon
13 oz can evaporated milk
1 package yellow cake mix
1 cup butter (melted)
2 tbsp brown sugar
1/2 cup almonds (slivered) or chopped walnuts

Blend together pumpkin, eggs, sugar, salt, ginger, cloves, cinnamon and canned milk. Pour into greased 13x9x2 inch pan. Sprinkle dry cake mix over top of mixture. Drizzle melted butter over dry cake mix. Sprinkle brown sugar over butter. Top with a sprinkling of nut meats. Bake in a 350 degree oven for 1 hour and 20 minutes. Makes 9 servings.

Pumpkin Pudding (Debbie Reyna)

Makes 8-10 servings
10 cups cubed croissants (1/2~ inch cubes), toasted
4 large eggs
1 cup firmly packed brown sugar
1 (15-ounce) can pumpkin
2 cups half-and-half
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon vanilla extract
1 cup chopped dates or raisins
Whipped cream (optional)
Ground cinnamon (optional)

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish. Place toasted croissant cubes in dish. In a medium bowl, combine eggs and next 7 ingredients, stirring well. Pour over croissants tossing gently to coat. Let stand 30 minutes. Bake 35 to 45 minutes, or until a tester inserted in center comes out clean. Cut into squares to serve. Serve with whipped cream and lightly sprinkle with cinnamon, if desired.

Hello Dolly Cake

Melt 1 stick of margaine in a 9” square pan. Add in layers:
1 ½ C graham cracker crumbs
1 C chocolate chips
1 C flaked coconut
1 C broken nuts

Pour 1 can Eagle brand milk over this and bake at 350·F for 30 minutes. Let cool completely and cut into squares. These will keep for several weeks if wrapped in foil and refrigerated.