Puffy Egg Bake

I make a lot of egg bakes. They're easy, we usually have what we need on hand. I can throw in whatever and we like them. I usually use a combination of recipes or make it up as I go, but we've really been enjoying this one lately so I thought I'd document it. 12-14 eggs 2 Tbsp melted butter 1 C cottage cheese Some shredded cheese (whatever you have works...) Diced Ham (use as much or little as you want - or add a different protein) Minced onions Whisk it all together. Pour it into a greased 9x13 pan and bake at 375 (or 350 convection) for about 30 minutes. You can throw more cheese on top or not. Delicious. And packs a protein punch! You could add a variety of other veggies too but we keep it simple here!

Springtime Ham & Egg Bake

6 eggs*

3/4 cup  all-purpose flour

1 teaspoon ground mustard

1/2 teaspoon seasoned salt

1/2 teaspoon baking powder

1 container (8 ounces) sour cream

3/4 cup milk

2 cups cubed fully cooked ham (12 ounces)

1 cup chopped roma (plum) tomato, (3 medium)

2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces)

1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives

Additional roma (plum) tomato, thinly sliced, if desired

Additional chives, if desired 

 

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• 2 Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.
• 3 Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.

*I used a total of 10 eggs (left everything else the same) to make this a more hearty serving. I also used a standard 8X13 cake pan. It was yummy. I would love to make it again with mushrooms & peppers!

Omelet Croissants

from the August/September 2009 issue of Taste of Home

Prep/Total time: 30 min
Yield: 2 servings

3 eggs
1 Tbsp water
1 tsp. chicken bouillon granules
1 green onion, finely chopped
2 Tbsp finely chopped sweet red pepper
1/4 tsp lemon-pepper seasoning
1/2 tsp. butter
2 croissants, split
4 1/2 tsp ranch salad dressing
4 slices Canadian bacon
4 slices Muenster cheese
1/2 cup fresh arugula
4 thin slices tomato

In a small bowl, whisk the eggs, water & bouillon; set aside.

In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender.

Add egg mixture. As eggs set, push cooked edges twoard the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.

Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops.

Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.

**I haven't tried this one yet, but it sounds tasty!