4 English muffins, split, toasted
16 thin slices Canadian bacon
8 eggs, poached
1/4 cup butter
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon nutmeg
1/8 teaspoon pepper
2 cups milk
2 cups shredded Swiss cheese
1/2 cup dry white wine
1/2 cup cornflake crumbs
1 tablespoon melted butter
Arrange muffins cut side up in 9x13-inch baking dish. Place 2 slices Canadian bacon on each muffin; top with eggs. Melt 1/4 cup butter in saucepan. Stir in flour, papkrika, nutmeg and pepper. Add milk; mix well. Cook until thickened, stirring constantly. Stir in cheese until melted. Add wine; mix well. Spoon carefully over muffins. Sprinkle with mixture of cornflakes and 1 tablespoon butter. Chill, covered, overnight. Bake at 375 degrees for 20 to 25 minutes or until heated through. Makes 8 servings.
Breakfast Pizza
1/2 pound sausage
1/2 pound bacon
1 package refrigerated crescent rolls (8)
1 cup frozen loose packed hash browns, thawed
1 cup shredded sharp Cheddar or Swiss or Mozzarella cheese
5 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese
Brown sausage and drain. Cook bacon and drain. Separate crescent rolls into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press over bottom and sides to form crust. Spoon sausage and bacon over crust. Sprinkle potatoes over meat and top with cheese. In bowl, beat eggs. Add milk, salt and pepper. Pour into crust. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25 minutes. Makes 6 to 8 servings.
Baked Egg Scramble
6 large eggs
1/2 cup cream or evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped green pepper
2 large tomatoes, diced
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 teaspoon finely chopped fresh or 1/3 teaspoon dried dill
1 cup plus 2 tablespoons grated sharp cheddar cheese, divided
Preheat oven to 325 degrees. Lightly grease quiche dish or shallow baking dish. In large bowl, whisk together eggs, cream, salt and pepper. Stir in green pepper, tomatoes, basil and dill. Sprinkle 1 cup cheese over bottom of prepared dish. Pour egg mixture over cheese. Bake for 20 minutes. Sprinkle remaining cheese on top. Bake for 5 minutes, or until cheese melts and a knife inserted in center comes out clean. Serves 6.
Flavorful Frittata
1 small onion, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup cooked bulk pork sausage or 1 cup fully cooked ham
1 to 2 tablespoons vegetable oil, butter or margarine
12 eggs
1/4 cup half-and-half ceam
1 teaspoon dried basil
1/2 teaspoon salt
1 cup (4 ounces) shredded mozzarella cheese
2 cups meatless spaghetti sauce, warmed
In a large nonstick skillet, saute the onion, mushrooms and sausage or ham in oil until onion is tender. In a mixing bowl, beat eggs, cream, basil and salt; pour over sausage/ham mixture. As eggs set, left edges, allowing uncooked portion to flow underneath. When eggs are nearly set, sprinkle with cheese. Cook until the cheese is melted. Cut into wedges; serve with spaghetti sauce. Makes 8 servings.
Breakfast Burrito
4 (6-inch) flour tortillas
6 eggs, beaten
Salt and pepper, to taste
1 tablespoon butter
1/2 cup grated Monterey Jack cheese
1 plum tomato, chopped
1/4 green bell pepper, cored, seeded and chopped
Set the oven at 250 degrees. Lay the tortillas on the rack of the oven and let them warm while you make the eggs. Beat the eggs with salt and pepper. Set a nonstick skillet over medium heat. Add the butter and when it melts, add the eggs and scramble them with a wooden spoon or rubber spatula until they are soft and cooked through.
Arrange 1 warm tortilla on each of 4 plates. Spoon eggs into the center of each tortilla and sprinkle with cheese, tomato and pepper. Working with a tortilla at a time, fold the sides into the center. Then fold the bottom up. Turn the top edge down. Turn the burrito seams down and serve at once.
Serves 4.
