Put all your eggs in one basket for these treats
Easy Brunch Quiche
- One 10-ounce package frozen broccoli with cheese
- 12 slices bacon, chopped
- 1/2 cup scallions, sliced
- 1 cup mushrooms, sliced
- 4 eggs
- 1 cup milk
- 1 1/2 cups shredded cheese, divided
- Two 9-inch frozen deep-dish pie shells
Heat oven to 350 degrees.
In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
In skillet, cook chopped bacon 4 minutes. Add scallions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
Bake 40 minutes. Allow to cool at least 12 minutes before serving.
Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.
recipe courtesy Culinary.net
Maple Breakfast Braid
- One 16-ounce package breakfast sausage
- 1/4 cup maple syrup
- 2 eggs, beaten
- 1/2 cup scallions, sliced
- 2 Granny Smith apples, peeled and diced
- 1 1/2 cups dry herb stuffing mix
- One 17 1/4-ounce package frozen puff pastry, thawed
- 2 egg whites
- 1 teaspoon water
Heat oven to 400 degrees.
In large bowl, combine sausage, syrup, beaten eggs, scallions, diced apples and stuffing mix.
Dust surface with flour; roll out pastry sheet to 12-by-18-inch rectangle. Transfer pastry to large baking sheet with parchment paper. Spoon half of sausage mixture down center of pastry.
Make 3-inch cuts down sides of pastry. Fold one strip in at a time, alternating sides. Fold both ends to seal in filling. In bowl, beat egg whites and water; brush over pastry.
Repeat steps for second pastry sheet.
Bake 25 to 30 minutes, or until brown, rotating pans after baking 15 minutes.
recipe courtesy Culinary.net
Poblano Frittata
- 4 large eggs
- 1/4 cup fat-free milk
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon olive oil
- 2 medium poblano peppers, seeds and ribs discarded, chopped
- 2 cups frozen whole-kernel corn, thawed
- 2 medium scallions, chopped
- 1/4 cup finely shredded cotija cheese or crumbled queso fresco
- 1 medium tomato, chopped
- 1/4 cup fat-free sour cream
In medium bowl, whisk eggs, milk and cilantro.
In medium skillet over medium heat, heat oil, swirling to coat bottom of skillet. Cook poblano peppers 3 minutes, or until browning on edges, stirring frequently.
Stir in corn and scallions. Reduce heat to medium-low and carefully pour in egg mixture. Cook, covered, for 10 minutes, or until mixture is just set on edges and still soft in center. Avoid overcooking. Remove from heat.
Sprinkle with cheese. Cut into eight wedges. Place two wedges on each plate. Top with tomatoes and sour cream.
recipe courtesy American Heart Association
Hummus Deviled Eggs
- 6 hard-boiled eggs, peeled
- 1/4 cup hummus
- 1/4 cup smoked cheddar cheese
- 2 tablespoons bacon, cooked and crumbled
- 1 teaspoon yellow mustard
- 1 teaspoon salt
- Smoked Spanish paprika, for garnish
- Parsley, for garnish
Cut hard-boiled eggs in half lengthwise. Remove yolks
and place in bowl. Using fork, mash yolks into fine crumble.
Add hummus, cheese, bacon, mustard and salt; mix well.
Evenly disperse teaspoons of yolk mixture into egg whites. Sprinkle with any remaining bacon, paprika and parsley.
recipe courtesy chef Anthony Serrano