Entree Recipes

Hearty Egg Scramble

Ingredients:

3/4 c. diced peeled potatoes

1/4 c. chopped red pepper

1/4 c. chopped green pepper

1/4 c. chopped onion

1 tsp. vegetable oil

1 c. cooked cubed ham

8 eggs

1/3 c. sour cream

1/4 c. milk

1/4 tsp. salt

1/8 tsp. pepper

1 c. shredded cheddar cheese

Preparation:

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender. Drain.

In a large skillet, saute peppers and onion in oil until tender. Add ham and potatoes, and saute 2-3 minutes more.

Meanwhile, in a large bowl, whisk together the eggs, sour cream, milk, salt, and pepper. Pour over mixture in skillet. Cook and stir over medium heat until eggs are completely set. Sprinkle with cheese.

Makes 5 servings.

Omelet Quesadilla

Ingredients:

1 c. sliced fresh mushrooms

2 Tbs. chopped onion

2 eggs, beaten

2 Tbs. chopped fresh tomato

2 10-inch flour tortillas

4 slices thin lean ham

1/2 c. shredded Mexican blend or cheddar cheese

3 Tbs. salsa

Preparation:

In a small skillet coated with nonstick spray, saute mushrooms and onion until tender. Add eggs and tomato. Cook and gently stir over medium heat until egg mixture is completely set.

Place one tortilla in a large ungreased skillet. Top with ham, egg mixture, cheeses, and other tortilla. Cook over medium heat, turning once, until lightly browned on both sides and cheese is melted.

Cut into 4 wedges. Serve with salsa.

Makes 2 servings.

Mushroom and Sausage Strata

Ingredients:

1 lb. bulk pork sausage

10 slices whole wheat bread, cubed

1 can (4 oz.) mushroom stems and pieces, drained

1/2 c. shredded cheddar cheese

1/2 c. shredded Swiss cheese

6 eggs, lightly beaten

1 c. milk

1 c. half-and-half

1 tsp. Worcestershire sauce

1/2 tsp. pepper

Preparation:

In a skillet, cook sausage over medium heat until no longer pink and drain. Place bread cubes in a greased 13x9x2-inch baking dish. Sprinkle sausage over the bread, followed by the mushrooms and cheeses.

In a bowl, combine the remaining ingredients and pour over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 35-45 minutes or until a knife inserted near the center comes out clean.

Makes 8-10 servings.

Chicken Brunch Bake

Ingredients:

9 slices day-old bread, cubed

3 c. chicken broth

4 c. cubed cooked chicken

1/2 c. uncooked instant rice

1 c. diced pimientos

2 Tbs. minced fresh parsley

1 1/2 tsp. salt (optional)

4 eggs, beaten

Preparation:

In a large bowl, toss bread cubes with broth. Add chicken, rice, pimientos, parsley, and salt, if desired. Mix well. Transfer to a greased 13x9-inch baking dish. Then pour eggs over the chicken mixture.

Bake, uncovered, at 325°F for 1 hour or until a knife inserted near the center comes out clean.

Ham and Mushroom Baked Eggs

Ingredients:

3 Tbs. butter

3 Tbs. all-purpose flour

2 c. milk

1/2 tsp. salt

1/8 tsp. pepper

1 c. shredded sharp Cheddar cheese

3 Tbs. butter

1/4 c. diced onion

12 eggs, beaten

1 c. diced ham

6 small mushrooms, chopped

Preparation:

To make the cheese sauce, melt 3 Tbs. butter in a saucepan. Quickly stir in the flour until the mixture is smooth. Stir in the milk, salt, and pepper. Continue stirring until the mixture is smooth and thick. Finally, stir in the cheese until it is melted.

In a skillet, saute 3 Tbs. butter and onions. Pour the eggs and ham into the skillet and scramble until set. Fold the mushrooms and cheese sauce into the eggs. Pour the mixture into a greased 9x13-inch baking pan. Cover and chill for 30 minutes or overnight.

Bake, uncovered, at 350°F for 30 minutes.

Baked Cinnamon French Toast

Ingredients:

1 loaf French bread, crust included, cut into 1-in. pieces

8 eggs

2 c. milk

1 1/2 c. half-and-half

2 tsp. vanilla

1/3 tsp. cinnamon

2 Tbs. sugar

TOPPING

1 1/3 c. brown sugar

1 Tbs. cinnamon

3/4 c. butter, softened

3 Tbs. light corn syrup

Chopped pecans or walnuts, optional

Preparation:

Spray a 9x13-inch baking dish with nonstick spray. In a large bowl, beat together eggs, milk, half-and-half, vanilla, and sugar. Mix gently, then stir in bread pieces. Pour into baking dish. Cover and refrigerate overnight.

Preheat oven to 350°F. Mix topping ingredients and sprinkle over bread mixture. Bake, uncovered, for 35-40 minutes.

Hint: Place the dish on a larger cookie sheet lined with foil in case of an overflow.

To serve, drizzle with syrup and top with nuts, if desired.

Eggnog Pancakes

Ingredients:

2 c. all-purpose flour

4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. ground nutmeg

2 eggs, lightly beaten

1 1/2 c. eggnog

2 Tbs. butter, melted

Preparation:

In a large bowl, combine the flour, baking powder, salt, and nutmeg. In a small bowl, whisk together the eggs, eggnog, and butter. Stir egg mixture into flour mixture until just moistened.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle on medium heat. Turn after about 2 minutes. Cook until second side is browned.

Makes 1 dozen pancakes.