EASY HAM AND CHEESE QUICHE

1 1/2 cups milk

1/2 cup melted butter

1/4 tsp salt

dash of pepper

3 eggs

1 cup shredded Swiss cheese

1/2 cup cubed ham

1/2 cup biscuit baking mix

Preheat oven to 350 degrees.  Spray a 9 or 10-inch pie plate with nonstick cooking spray; set aside.

In a medium bowl combine the milk, butter, salt and pepper.  Lightly beat the eggs and add to the milk mixture.  Add the biscuit mix and stir until well blended.  Pour the mixture into the prepared pie plate; sprinkle with the Swiss cheese and ham.  Using the back of a large spoon, gently press the ham and cheese into the mixture.

Bake for 45 minutes at 350 degrees.  Let stand for about 10 minutes before cutting to serve.

 

 

IMPOSSIBLE BACON CHEESE QUICHE

6 slices bacon, fried, broken into pieces

1 pkg. (8-oz) shredded Cheddar cheese

1/4 cup chopped onion

1 cup milk

1 cup half & half cream

1/2 cup Biscuit baking mix

1/4 tsp pepper

1/4 tsp salt

4 eggs

Preheat oven to 350 degrees.

Spray a 9 or 10-inch deep dish pie plate with nonstick cooking spray.  Layer the bacon pieces, then cheese, then onion in the bottom of pan.  In a blender container add the milk, half & half, biscuit mix, pepper, salt, and eggs.  Blend for 1 minute to mix well.  Pour over the ingredients in the pie plate.  Bake at 350 degrees for 40 to 45 minutes or until golden brown.

 

 

EGGS CREOLE

1 tbsp heart-healthy margarine

2 tsp all-purpose flour

1 cup nonfat milk

1 cup chopped green bell pepper

1 cup chopped yellow onion

1 cup undiluted canned tomato soup

1 tsp Worcestershire sauce

6 hard-cooked eggs, coarsely chopped

nonstick cooking spray

2 tbsp soft breadcrumbs

Preheat oven to 350 degrees.

Spray a 3-quart baking dish with the nonstick cooking spray and set aside.

In a small heavy saucepan over low heat, melt the margarine.  Add the flour to margarine and stir constantly until smooth.  Cook 1 minute, stirring constantly.  Gradually add the milk while stirring constantly over medium heat.  Cook until the mixture is thickened and bubbly.  Remove this white sauce from the heat and set aside.

In a blender container or food processor; process until smooth.  Transfer mixture to a medium-size nonstick skillet and cook over low heat until tender.  Add the tomato soup and the Worcestershire sauce to the skillet; continue to cook mixture, uncovered, over low heat until thickened. 

Layer the white sauce, eggs, then soup mixture in the prepared baking dish.  Top with the breadcrumbs.  Bake at 350 degrees for 20 minutes or until the breadcrumbs have browned and the casserole is heated through.

 

 

OMELET ROLL

2 cups egg substitute

4 large eggs

1/2 tsp salt

1/8 tsp freshly ground black pepper

1/8 tsp hot sauce, optional

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

1/4 cup finely chopped red onion

1 tsp Italian seasoning

6 slices of bacon, chopped and cooked

1 lb sliced fresh mushrooms

2 tsps canola or extra virgin olive oil

1 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

Line a 15 x 10 x 1-inch baking pan with parchment paper.  Coat the paper with nonstick cooking oil spray and set aside. 

In a large bowl, whisk the egg substitute, the eggs, salt, pepper, and hot sauce, if using, together.  Stir in the spinach, onion, Italian seasoning, and bacon.  Pour into the prepared pan.  Bake at 375 degrees for 15 to 20 minutes, until set. 

Meanwhile, in a large nonstick skillet, heat the oil and add the mushrooms.  Saute the mushrooms for about 7 or 8 minutes until tender.  Drain on paper toweling and blot to remove excess moisture.  Keep mushrooms warm.

Turn the omelet out on a work surface and remove the parchment paper.  Sprinkle the mushrooms and 3/4 cup of the cheese over the omelet.  Roll the omelet up, jelly-roll style, starting on a short side.  Place on a warmed serving platter.  Sprinkle the remaining cheese and the bacon over the omelet.  Cut into slices to serve.

 

 

BAKED EGG AND TOAST CUPS

6 slices whole-wheat bread, crusts removed

1/4 cup melted unsalted butter

6 eggs

1/2 cup low-fat shredded Cheddar cheese

Salt and Pepper to taste

Preheat oven to 350 degrees. 

Lightly spray 6 muffin cups with nonstick cooking spray.

Brush both sides of the bread slices with the melted butter.  Press one slice of bread into each muffin cup so that the edges come up over the edges of the muffin cup.  Bake at 350 degrees for 15 minutes or until lightly browned.  Remove from oven.  Break one egg into each toast cup and sprinkle with salt and pepper.  Sprinkle the cheese evenly over the 6 cups.  Bake 15 to 20 minutes or until the eggs are set.

Serves 6

 

 

CRUSTLESS QUICHE

6 oz sliced mushrooms

1 1/2 cups small broccoli florets

1 1/2 cups egg substitute

1/3 cup fat-free milk

1/4 tsp dried thyme

1/8 tsp ground red pepper

1/4 tsp salt

1/2 cup finely chopped whole green onions

1 cup shredded reduced-fat cheddar cheese, divided

Nonstick cooking spray

Preheat oven to 350 degrees.  Coat 9-inch deep-dish glass pie plate with nonstick cooking spray; set aside.

Heat a large nonstick skillet over medium-high heat until hot.  Coat the skillet with nonstick cooking spray.  Add the mushrooms and spray them with the cooking spray; cook about 4 minutes or until soft, stirring often.  Transfer to the prepared pie pan.  Add broccoli to the skillet and coat with cooking spray.  Cook about 2 minutes then transfer to the pie pan with the mushrooms; set aside.

Combine the egg substitute, milk, thyme, red pepper and salt in a medium bowl.  Stir mixture until well blended.  Stir in the green onions and one-fourth cup of the cheese.  Pour the mixture evenly over the vegetables in the pie plate.  Bake at 350 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean.  Remove from oven.  Sprinkle the remaining cheese evenly over the top.  Let stand 10 minutes before cutting.

Serves 4.  Per serving: Calories 157, Protein 19 g, Carbs 8 g.

 

 

VINEGAR DEVILED EGGS

6 TO 8 (depending on size) hard-boiled eggs

1 tsp vinegar

2 tbsp salad dressing

1 tsp prepared mustard, optional

salt

pepper

paprika

Cut eggs in halves, lengthwise.  Remove yolks into a small bowl and smash with a fork until smashed fine.  Add the vinegar, salad dressing, prepared mustard--if using, salt and pepper.  Blend to mix well.  Add a little more salad dressing if mixture is too dry.  Place the mixture, equally, back into the egg white shells.  Sprinkle with the paprika.

 

 

QUICK AND EASY CHEDDAR BROCCOLI QUICHE

1 9-inch prepared pastry crust

1 cup reduced-fat shredded cheddar cheese, divided

6 large eggs

1 can (10 3/4 oz) condensed cream of broccoli and cheese soup, undiluted

2/3 cup milk

Preheat oven to 350 degrees.  Sprinkle pastry shell with 1/2 cup of the cheese.  In a medium mixing bowl, combine the eggs, soup, and milk.  Pour mixture into crust, over the cheese.  Cover edges of pie loosely with foil to prevent over browning.  Bake at 350 degrees for 30 minutes.  Sprinkle with the remaining cheese; bake 5 to 10 minutes longer or until a knife inserted neare the center comes out clean.  Let stand for 5 minutes before cutting.

Note:  Good served with fresh fruit.

 

 

 

 

CREAMED SPINACH OMELET

1 1/2 cups loosely packed sliced fresh spinach

1 tbsp butter, divided

1 tbsp all-purpose flour

3 to 4 tbsp milk, divided

pinch salt

2 eggs

salt and pepper to taste

In a skillet, saute spinach in 1/2 of the tablespoon of butter. Stir constantly.  In a small bowl, stir flour, 2 to 3 tablespoons milk and salt until smooth.  Add to spinach; cook and stir until thickened, about a minute.  Set aside and keep warm.  In another bowl, whisk eggs, salt, pepper, and remaining milk.  In another skillet over medium heat, cook egg mixture in remaining butter.  As the eggs set, lift edges, letting uncooked portion flow underneath.  When eggs are set, spread spinach mixture over half of the omelet.  Fold omelet in half and transfer to a warm platter.

  

  

EGG CASSEROLE

1 1/2 cups sliced celery

1 cup chopped green bell pepper

1 medium onion, sliced

1 tbsp no-salt butter

1 tbsp flour

1 tsp salt

1 can (16-oz) low-sodium tomatoes, undrained

1/4 tsp hot sauce

6 hard-boiled eggs, chopped

2 cups hot cooked rice (no seasonings or butter)

vegetable oil cooking spray

1/2 cup shredded low-fat process American cheese

In a 3-quart saucepan, melt butter and saute celery, bell pepper, and onion until they are tender.  Add flour and salt, stirring to blend.  Stir in tomatoes and hot sauce; bring to a boil.  Reduce heat and simmer, uncovered, for 10 minutes or until the mixture is thickened and bubbly, stirring occasionally.  Gently stir in chopped eggs.  Spoon rice in bottom of a 2-quart casserole dish that has been sprayed with vegetable oil spray.  Pour egg mixture over the rice and bake, uncovered, at 350 degrees for 25 to 30 minutes or until thoroughly heated through.  Top with cheese during the last 5 minutes of baking.

Per 3/4 cup serving:  16 g carbs, 8 g protein making this a good way for diabetics to have rice.

 

  

  

CHOPPED EGG CASSEROLE

1 1/2 cups sliced celery

1 cup diced bell pepper

1 medium sweet onion, sliced thin

1 tbsp unsalted butter

1 tbsp flour

1 tsp garlic salt

1 can (16 oz) Mexican-style diced tomatoes with juice

dash of hot sauce

6 hard-boiled eggs, chopped

2 cups brown rice, cooked

3/4 cup low-fat shredded Mexican-blend cheese

Preheat oven to 350 degrees.  Spray a 2-quart casserole dish with non-stick cooking spray.  In a large saucepan, melt butter and saute celery, onion, and pepper until tender.  Add flour and garlic salt, stirring to blend well.  Stir in tomatoes and hot sauce.  Bring mixture to a boil, reduce heat and simmer 10 minutes, stirring occasionally, until mixture is thick and bubbly.  Carefully, stir in eggs.  Spoon rice into the bottom of the prepared casserole dish.  Pour egg mixture over the rice.  Bake 25 to 30 minutes, until thoroughly heated.  Top with the shredded cheese and bake about 5 minutes until cheese is melted.

 

  

  

BROCCOLI, POTATO AND BACON QUICHE

1 bag (19 oz) frozen roasted potatoes with broccoli and cheese sauce

1 deep-dish pastry shell

4 eggs OR 1 cup egg substitute

2/3 cup lite whipping cream

7 slices bacon, cooked, drained, crumbled

1 cup finely shredded Parmesan cheese

1 cup finely shredded low-fat cheddar cheese

1/2 tsp dried basil

1/4 tsp garlic powder

1/2 tsp freshly ground black pepper

1/4 tsp parsley flakes

1 tsp finely chopped fresh chives

Preheat oven to 350 degrees.  Microwave vegetables as directed on package. In a large mixing bowl, beat eggs and whipping cream together with a wire whisk until well blended.  Stir in cooked vegetables along with the other ingredients except chives.  Pour into pastry shell and spread evenly.  Sprinkle chives over top.  Bake 30-40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean.  Let stand 5 minutes before cutting.

Note:  This recipe is adapted from a Pillsbury Bake-Off winning recipe.

 

 

 

MINI HAM & CHEESE FRITTATAS

1/4 lb cubed fully cooked lean ham

1 cup shredded fat-free cheddar cheese

1 1/2 cups egg substitute (or 6 eggs)

4 egg whites

3 tbsp minced chives

2 tbsp skim milk

1/4 tsp salt

1/4 tsp black pepper

Preheat oven to 375 degrees.  Coat 8 muffins cups with nonstick cooking spray.

Divide ham evenly among the 8 muffin cups.  Top ham with cheese.  In a large mixing bowl beat eggs or egg substitute with egg whites.  Beat in the chives, milk, salt and pepper.  Pour this mixture over the cheese in muffin cups.  Each cup should be about 3/4 full.  Bake 22-25 minutes or until a knife inserted near center comes out clean.  Carefully run a knife around edges to loosen.  Remove from pan and serve warm.

 

 

 

3 EGG OMELETTE

3 large eggs

1 tbsp milk

1/4 cup chopped onion

1/4 chopped green bell pepper

1/4 cup finely chopped ham

2 tbsp shredded mexican-style (or your choice) cheese

salt to taste

black pepper to taste

dash of garlic powder

Blend eggs and milk in a mixing bowl.  Add garlic powder, salt and pepper.  Set aside.  Spray a large skillet with non-stick cooking spray.  Over medium heat, saute onion, bell pepper and ham until heated and onion is tender.  Pour egg mixture into skillet over the vegetables and ham.  Cook until eggs are semi-soft, flip to finish cooking.  Sprinkle cheese over top. 

 

 

 

BAKED OMELET ROLL

6 eggs or 1 1/2 cups egg substitute

1 cup low-fat milk

1/2 cup all purpose flour

1/2 tsp salt

1/4 tsp pepper

1 cup shredded low-fat cheddar cheese

Preheat oven to 450 degrees.  Spray a 9x13-inch baking pan with non-stick cooking spray. Place eggs and milk in blender.  Add flour, salt and pepper.  Cover and process until smooth.  Pour into prepared pan and bake for 20 minutes or until eggs are set.  Sprinkle with cheese.  Roll up omelet in pan starting with a short side.  Place seam down on a warm serving platter.   Cut into slices.  Garnish plate with some fresh parsley or cilantro. 

 

 

EGGNOG PANCAKES

2 cups boxed pancake mix

1 egg

1 1/2 cups commercially prepared eggnog

1 1/2 tsp vanilla extract

pinch of nutmeg

Lightly grease griddle and turn heat on so it will be hot for cooking.  Put pancake mix into a medium mixing bowl.  In a seperate bowl, whisk egg, eggnog, vanilla and nutmeg together.  Stir egg mixture into pancake mix just until moistened.  Pour batter by 1/3 cupfuls onto griddle.  Turn pancakes when bubbles form on top.  Cook until second side is golden brown.