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Southwestern Eggs Benedict

Southwestern Eggs Benedict

Ingredients
4 medium red potatoes, cubed
3 tablespoons water
1 small sweet red pepper, sliced
1/2 cup sliced sweet onion
2 teaspoons olive oil
4 turkey bacon strips, chopped and cooked
1/4 teaspoon salt
1/4 teaspoon pepper

SAUCE:
1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup fat-free milk
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
1 tablespoon chopped green chilies

EGGS:
1 tablespoon white vinegar
4 Eggland’s Best Eggs
Chopped plum tomatoes and minced fresh cilantro, optional

Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned.

In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted.

Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.

Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired. Yield: 4 servings.

Recipe found here: Southwestern Eggs Benedict

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Eggs Benedict Casserole

Eggs Benedict Casserole

Ingredients
12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

HOLLANDAISE SAUCE:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions
Place half of the Canadian bacon in a greased 3-qt. or 13×9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Recipe found here: Eggs Benedict Casserole

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Welsh Rarebit Sauce with Egg and Tomato

Welsh Rarebit Sauce with Egg and Tomato

Ingredients
Welsh rarebit sauce (recipe at link)
Butter 1 Ounce
Cheddar Cheese 8 Ounce, grated
Milk 2 Tablespoon
Toast slices 4
8 thick slices tomato
Eggs 4 , boiled
Parsley sprig
Salt To Taste
Pepper To Taste

Directions
Prepare the Welsh rarebit sauce: melt the butter.

Add the grated cheese and the milk.

Stir over low heat until the cheese melts.

Season and adjust consistency with a little extra milk if necessary.

Lay the required number of trimmed toast slices in a shallow fireproof dish and put 2 tomato slices on each piece.

Heat through in a moderate oven (375°F – Gas Mark 4) or under the grill for a few minutes.

Cut the shelled hard-boiled eggs across in half, while still hot and lay one half on each tomato slice.

Pour over the Welsh rarebit sauce.

Garnish with a sprig of parsley.

NOTE Eggs can also be fried instead of hard boiled.

Recipe found here: Welsh Rarebit Sauce with Egg and Tomato

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Breakfast Eggs in Foil Bowls

Breakfast Eggs in Foil Bowls

Ingredients
6 eggs
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped green pepper
4 brown-and-serve sausage links, chopped
4 Wright® Brand Bacon strips, cooked and crumbled
2 green onions, chopped

Directions
Prepare grill for indirect medium heat.

In a small bowl, whisk the first five ingredients. Pour into three 4-1/2-in. disposable foil tart pans coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions.

Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set. Yield: 3 servings.

Recipe found here: Breakfast Eggs in Foil Bowls

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Tre Formaggi Fritata

Tre Formaggi Fritata

Ingredients
10 large eggs
1/4 tsp. Fresh ground pepper
1/4 cup shredded Parmesan cheese
1 tsp. olive oil
3 to 4 links Johnsonville® Mild Italian Sausage Links, (coin sliced)
1 cup thinly sliced green onions
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
1/8 pound Asiago cheese, cut into 1/2 inch dice
1/4 pound Provolone cheese, cut into 1/2 inch dice

Directions
In a large bowl, whisk the eggs, parmesan cheese and the pepper together. Set aside. In a deep frying pan with an oven proof handle (or in the deep half of a frittata pan) warm the olive oil. Add the sausages and cook until browned and cooked through, about 5-7 minutes. Transfer to a cutting board and coin slice. Leaving only 1 tsp. of oil in the pan, on medium heat add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for another 30 seconds. Add the cooked sausage slices to the pan along with the egg mixture; allow eggs to set for 30 seconds. Add asiago and provolone cheese and continue to cook until the edges are just starting to set, using a rubber spatula, gently pull the edges away from the side of the pan allowing the uncooked eggs to flow underneath, about 2 minutes. Continue cooking (untouched) about 4 minutes more.

Meanwhile, reheat your oven to 375° and finish cooking until the center of the egg mixture is gently firm to the touch, and the edges are beginning to golden, about 6-10 minutes. (If using a Frittata pan set the shallow half of the pan over medium low heat and brush lightly with olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook covered until the frittata is set, about 6 minutes.)

Gently shake the pan to loosen the frittata and use a rubber spatula to carefully slide it onto a serving plate, cut into wedges. Garnish with fresh thyme. Yield: Serves 6-8.

Recipe found here: Tre Formaggi Fritata

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Greens, Eggs, and Ham, Grilled Cheese Sandwich

Greens, Eggs, and Ham, Grilled Cheese Sandwich

INGREDIENTS
Butter
1 egg
2 slices rye bread
Enough sliced ham to form a 1/4-inch layer to cover a slice of rye bread
Small handful of baby spinach (or sliced young chard)
A few slices of gruyere cheese

METHOD
1 Heat a couple teaspoons of butter in a small stick-free pan on medium heat. When the pan is hot and the butter foamy, crack the egg into the pan. Cook the egg until the whites are cooked and it is still somewhat runny in the yolk (or not runny at all if that’s what you prefer), and remove the egg from the pan to a plate and set aside.

2 Heat a cast iron pan or griddle on medium high heat. Spread some butter on one side of one slice of rye bread. Place the slice butter side down on the pan.

3 Add a layer of ham to the bread. Add a layer of spinach to the ham. Place the egg on the spinach. Top with a layer of cheese and finally the second slice of rye bread.

4 Spread some butter over the top of the top slice of bread. When the bottom slice is nicely toasted, use a metal spatula to carefully flip the sandwich over to the other side. You may need to use your hands to help the flip happen without everything spilling out. If the ingredients do spill out a bit, just gently edge them back in.

5 Press down with a spatula to help get the heat to the cheese. Cook until toasted on this second side. Remove from pan, cut in half, and eat!

Recipe found here: Greens, Eggs, and Ham, Grilled Cheese Sandwich

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Ham & Broccoli Frittata

Ham & Broccoli Frittata

Ingredients
6 eggs, lightly beaten
1-1/4 cups shredded Swiss cheese, divided
1 cup cubed fully cooked ham
1/4 teaspoon pepper
1 cup chopped fresh broccoli
1 tablespoon butter

Directions
In a small bowl, whisk the eggs, 1 cup cheese, ham and pepper; set aside. In a 10-in. ovenproof skillet, saute broccoli in butter until tender. Reduce heat; add egg mixture. Cover and cook for 4-6 minutes or until nearly set.

Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.

Recipe found here: Ham & Broccoli Frittata

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Texas Eggs Benedict

Texas Eggs Benedict

Ingredients

BLACK BEAN TOMATO RELISH:
3 tablespoons finely chopped red onions
2 tablespoons fresh cilantro, finely chopped
1 tablespoon olive oil
3 plum tomatoes, seeded and finely diced
One 15-ounce can black beans, drained, rinsed well anddrained again
1 serrano chile, finely diced
Juice of 1 lime
Salt and freshly ground black pepper

STEAK SAUCE HOLLANDAISE:
1 tablespoon fresh lime juice
3 large egg yolks, lightly beaten
1 1/2 sticks unsalted butter, melted until foamy
1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay’s Mesa Steak Sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

TEXAS TOAST:
2 cloves garlic, smashed to a paste
1 stick unsalted butter, softened
Salt and freshly ground black pepper
4 slices pain de mie, sliced 1-inch thick

GRILLED STEAK:
One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices
3 tablespoons spice rub, such as Bobby Flay’s Steak Rub for Beef and Pork
Kosher salt and freshly ground black pepper
2 tablespoons canola oil

POACHED EGGS:
1 tablespoon white wine vinegar
4 eggs
Kosher salt and freshly ground black pepper
Whole cilantro leaves, for garnish

Directions

For the black bean relish: Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow flavors to meld.

For the hollandaise: Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm.

For the Texas toast: Heat a grill pan over medium-high heat.

Combine the garlic, butter and some salt and pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.

For the steak: Put each slice in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rubsalt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.

For the poached eggs: Bring 3 cups water and vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper.

For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves.

Recipe found here: Texas Eggs Benedict

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Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

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Sunshine Baked Eggs

Sunshine Baked Eggs

Ingredients
1 pound sliced bacon
14 eggs
1-1/3 cups 4% cottage cheese
1 can (8 ounces) crushed pineapple, drained
1 teaspoon vanilla extract
Minced fresh parsley, optional

Directions
In a large skillet, cook bacon over medium heat until crisp. With a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon.

In a large bowl, lightly beat eggs; add bacon and drippings, cottage cheese, pineapple and vanilla. Pour into greased 11-in. x 7-in. baking dish.

Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. If desired, sprinkle with parsley. Yield: 8 servings.

Recipe found here: Sunshine Baked Eggs

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