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So, I have been hosting World Cup viewing at my house for a couple weeks. We’re in Alaska, so the games played in Russia are early in the morning here. I’m trying to serve breakfast-type snacks to the assembled bleary-eyed hooligans, along with their coffee. Since the rhubarb is ripe, there’s been a lot of rhubarb bread. This egg muffin has also turned out to be quite nice. It’s very easy to make and keeps well in the fridge for several days.

Preheat oven to 350 degrees. Prepare a 12-muffin tin by spraying with non-stick spray or greasing very well.

Ingredients

An assortment of finely chopped vegetables and/or meat. Here are some 
ideas: spinach, onion, bell pepper, tomato, sun-dried tomato, 
green onion, mushroom, bacon, ham. You'll need 3-4 tablespoons of
each one, or you can make each muffin cup a different flavor. 

Grated cheese (I've tried mozzarella, Mexican mix, and sharp cheddar)

9-12 eggs, well beaten

Splash of half-n-half (optional)

Salt and pepper

Beat the eggs and optional half-n-half with salt and pepper. Pour just a little into each muffin cup to coat the bottom. Sprinkle a little of each of your vegetables and meat into each muffin cup. Sprinkle grated cheese into each muffin cup.

EggMuffins4

Fill each muffin cup up with the remaining egg mixture. Don’t overflow any of the cups, but being a little short won’t hurt anything.

EggMuffins5Bake at 350 degrees for 20-22 minutes. I like to see a tinge of golden brown across the top of mine. Eat right away or chill and eat later, reheated or not.

I usually chop the vegetables and meat the night before and put them into little plastic baggies. Then I shove the baggies into my 4-cup measuring cup and put it into the refrigerator. In the morning I spray my muffin tin, take the measuring cup out of the refrigerator, and remove the bags of vegetables. I crack open the eggs into the measuring cup and beat well, adding salt, pepper, and a splash of half-n-half. Then I proceed as listed above. By the time the oven is preheated I’m ready to pop the egg muffins into the oven.

EggMuffins1

 

GoldRushBrunchThis recipe is based on one found in my church’s old cookbook. It was submitted by my friend Jonna’s sister. Everyone at my house loves this. I don’t make it often because it takes awhile to prepare and bake. The original recipe calls for a 5-1/2 oz. pkg. dry hash brown potatoes with onion. Betty Crocker brand used to make it, but it was discontinued. I’ve tried several other brands of dried hash browns and as long as you keep it to approximately 5 oz or an amount that the package says serves 4 people, you’ll be fine. I like to add a pinch of dried toasted onion, too.

Prepare about 5-oz. dried hash browns according to package directions.

Prepare about 5-oz. dried hash browns according to package directions. While that is underway, start preparing the next part.

Make a roux of 4 Tbsp. butter, 1/4 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper

In a large saucepan make a roux of 4 Tbsp. butter, 1/4 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper

Stir in 2 cups milk. Cook and stir constantly until thick and bubbly. Remove from heat.

Stir in 2 cups milk. Cook and stir constantly until thick and bubbly. Remove from heat. Stir in 1 cup sour cream and 2 Tbsp. snipped parsley or parsley flakes.

Stir the hash browns into the sour cream sauce.

Stir the hash browns into the sour cream sauce.

 

Pour into greased 9x13" baking dish and smooth it with spatula to evenly distribute in the dish.

Pour into greased 9×13″ baking dish and smooth it with spatula to evenly distribute in the dish.

Layer 8 slices Canadian bacon or ham lunchmeat or leftover ham slices along the center of the dish decoratively.

Layer 8 slices Canadian bacon or ham lunch meat or leftover ham slices along the center of the dish decoratively. I used ham lunch meat rounds, folded into quarters, for today’s illustration.

 

Bake at 350 degrees for 20 minutes.

Bake at 350 degrees for 20 minutes.

Remove from oven and, using a tablespoon, press 8 indentations into the hash browns.

Remove from oven and, using a tablespoon, press 8 indentations into the hash browns.

 

Carefully crack an egg into each indentation.

Carefully crack an egg into each indentation.

 

Carefully crack an egg into each indentation. Sprinkle with salt and pepper.

Sprinkle with salt and pepper.

 

Bake an additional 10-15 minutes until eggs are set. Serves 4 hungry people or 8 other types. Really good with a bit of Tabasco splashed on top.

Bake an additional 10-15 minutes until eggs are set. Serves 4 hungry people or 8 other types. Really good with a bit of Tabasco splashed on top.

Gold Rush Brunch Ingredients

Apx. 5-oz. dried hash brown potatoes with onion

4 Tbsp. butter

1/4 cup flour

1/2 tsp. salt

1/8 tsp. pepper

2 cups milk

1 cup sour cream

2 Tbsp. snipped parsley (or parsley flakes)

8 slices Canadian bacon or bacon lunch meat

8 eggs

 

I made quiche today because my time to cook has been so sporadic that I wanted to make something that could be thrown into the refrigerator when finished, yet would make a nice lunch or light dinner without any further preparation. Quiche is basically a custard pie. If you have an uncooked pie crust and eggs and cream (or evaporated milk for you Bush types), all the other ingredients can be whatever you want. The basic custard proportions are 1 egg to 1/2 cup cream. Today I made two 9″ quiches and used 6 eggs and 3 cups cream. I’ve made quiche using canned salmon, ham, cheese, or broccoli. There are a lot of different things you can put into it. I have another recipe for quiche which calls for smoked salmon and uses cream cheese. Some day I’ll make that and post pictures/recipe. It’s sublime. For now, you get this.

Quiche

Quiche

4 Tbps. butter

2 cups sliced mushrooms

1/2 cup sliced onions

2 handfuls asparagus, trimmed (tips kept longer than stems for even cooking)

1 garlic clove, minced

6 eggs, beaten

3 cups whipping cream

1/2 tsp. sugar

Salt and pepper

2 9″ unbaked pie crust

1 cup cheese, shredded (any kind)

Preheat oven to 425 degrees. Saute mushrooms in butter until nicely browned, remove from skillet and set aside. Saute onions, asparagus, and garlic until onion is transparent and asparagus is cooked al dente. Set aside. Mix together eggs, cream, sugar, salt, pepper. Prepare pie crusts into pans and distribute mushrooms and asparagus mixture evenly across the crusts. Sprinkle with shredded cheese. Pour the egg mixture over all. Place pies into oven and bake at 425 degrees for 15 minutes. Lower the heat to 300 degrees and bake an additional 30 minutes. A knife inserted into pie should come out clean.

Saute mushrooms in butter until nicely browned.

Saute onion, asparagus, and garlic. Distribute evenly across pie crust, along with sauteed mushrooms.

Sprinkle evenly with shredded cheese. I used a Monterrey Jack/Cheddar blend.

Mix together eggs, cream, sugar, salt & pepper. Pour over the other ingredients in the pie crust.

Bake at 425 degrees for 15 minutes, then lower heat to 300 degrees and bake 30 minutes more. Remove when knife inserted into center comes out clean. Can be served hot, warm, or cold.

Didn’t last long