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.