Category Archives: Eggs

Breakfast, Eggs, Main Dish, Vegetarian

Zucchini Pie

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1 cup biscuit mix
½ cup vegetable oil
½ cup grated Parmesan cheese
5 eggs
1 teaspoon basil
1 tablespoon black pepper
1 tablespoon crushed garlic
3 cups zucchini, thinly sliced
Preheat oven to 350º F.
Combine all ingredients in a large mixing bowl and mix well. Prepare an 8×10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish.  Bake for 35 – 45 minutes, or until golden brown.  Test with a tooth pick. When inserted in the middle of the pie it should come out clean when pie is done.
 
Serves: 6
Notes from the Paula Deen Test Kitchen:  We found if you beat the 5 eggs first it will be easier to mix. We also added 1 teaspoon of salt. The pie rises and browns beautifully.
Breakfast, Casseroles, Eggs

Southwest Breakfast Strata

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Canadian bacon, chili peppers and tomatoes are layered in this tasty make-ahead egg dish.

2 tablespoons canned diced green chili peppers
8 1/2-inch-thick slices French bread or other firm-texture bread
Nonstick cooking spray
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
1/8 teaspoon black pepper
2 plum tomatoes, thinly sliced
1-1/2 cups refrigerated or frozen egg product, thawed
1 tablespoon snipped fresh cilantro
2 slices Canadian-style bacon, cut into thin strips, or 1/2 cup chopped cooked ham
Lightly coat a 2-quart rectangular baking dish with cooking spray. Cover the bottom of the prepared baking dish with French bread slices, cutting to fit.
In a medium bowl, combine egg product, chili peppers, and black pepper. Pour egg mixture evenly over bread. Sprinkle with Canadian-style bacon or ham. Top with tomato slices and cheese. Cover and refrigerate at least 4 hours or overnight.

Bake, uncovered, in a 350 degree F oven about 25 minutes or until a knife inserted near center comes out clean. Before serving, sprinkle with cilantro. Makes 6 servings.

Breakfast, Eggs, Spinach

Spinach & Bacon Quiche-ettes

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1 (6 oz.) package spinach, finely chopped 
1/2 cup onions, finely chopped 
1/2 cup bacon, cooked crisp and crumbled
4 eggs
1 cup skim milk, or half & half, fat free
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
dash nutmeg
2 pie crusts
1/2 cup Swiss cheese
Preheat oven to 350º.  Spray large nonstick skillet with cooking spray.  Add baby spinach and onion; cook and stir over medium heat until spinach is wilted.  Cool and drain well. Stir in bacon – set aside.  Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.
Roll each pie crust on lightly floured surface to 13 inch circle.  Cut each pie crust into 24 circles using a 2 inch biscuit cutter.  Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups.  Add  approximately 1 heaping tsp. of the spinach mixture.  Top with 2 tsp of egg mixture.  
Bake 18-22 minutes or until puffed in center and lightly browned around edges.  Remove from oven and let cool for 3 to 5 minutes.  Remove from pans.  Cool on wire rack.
24  Servings
Beverages, Eggs

Egg Nog

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6 large eggs, lightly beaten
3/4 cup sugar
2 cups milk
1 cup brandy (optional)
1/4 cup rum (optional)
1 tablespoon vanilla extract
2 cups whipping cream
Garnishes: whipped cream, grated fresh nutmeg

Stir together egg and sugar in a large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 18 to 20 minutes or until mixture thickens and coats a metal spoon. Remove from heat; stir in vanilla and if using, brandy and rum. Cover and chill 8 hours.

Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into chilled egg mixture. Garnish, if desired. Yield: 8 cups. Prep: 30 min., Chill: 8 hrs.