Breakfast Frittata

This dish is a perfect Sunday morning breakfast feast.  Pretty simple to make, and even better to eat.  We made this on Easter morning, shaped it like an egg, and loved every minute of it.

Ingredients:
10 Eggs
1 lb breakfast sausage
1/2 yellow onion diced
1 green bell pepper diced
1 lb sharp cheddar cheese (we used reduced fat to help out with some of the calories)
2 tbsp milk
salt and pepper

In large, deep oven safe pan, like a dutch oven, brown the sausage over medium heat.  Add the onion and pepper once sausage is cooked. Saute t the veggies with the sausage for 3-5 minutes or until translucent.  Meanwhile, mix the eggs, milk, salt and pepper in a large bowl.  Beat the eggs well for 2-3 minutes.  (Hint: Most people don't beat their eggs enough.  The more you beat them, the lighter and fluffier they will be.)  Pour the egg mixture over the sausage and vegetables.  Top with the cheese, and place a lid on the dish.  Put in a 350 degree oven. for 15-20 minutes or until a knife comes out clean when stuck in the center.

With a thin spatula, cut the eggs lose from the pan, and slide onto a serving plate.  Serve in squares, and top with your favorite salsa or hot sauce.  Simple and satisfying.

Deviled Eggs

I don't know about you, but I still have a ton of boiled eggs left from Easter. So this is perfect to use up some of those eggs, or with BBQ season coming up, this is a perfect side. I love deviled eggs. Some of you might not like me for saying this, but I am a Miracle Whip kind of girl. Though we are a two jar house. My husband chooses Mayo. He will however eats my deviled eggs and potato salad, even though they have Miracle Whip in them. So if you are a Miracle Whip fan, you will like these deviled eggs!  

Makes 16 eggs

Ingredients:

8 boiled eggs

3 tablespoons Miracle Whip

1/2 teaspoon mustard

1/2 teaspoon sugar

salt and pepper

paprika

Boil eggs on high for about 10 minutes. Once completely cooled remove shels. Then slice eggs in half and place boiled yolk into a bowl. Add all ingredients and mash with a fork. If the eggs seem a little dry, add more Miracle Whip. Then fill white part of the egg with the yolk mixture. Sprinkle a little bit of paprika over the top of your eggs and chill for about an hour before serving. Enjoy. 

Sausage Breakfast Casserole

Another Southern Classic

Ingredients:

6 eggs beaten

1/2 cup of milk

1 green bell pepper Chopped and Sauted

1 red bell pepper Chopped and Sauted

1 package of breakfast sausage browned.

5 slices of bacon crisped and crumpled

6 slices of bread buttered on one side

4 cups shredded cheddar cheese

In a caserole plan, place the 6 slices of bread butter side down in the pan. In a bowl, whisk the egg and milk together until fully beaten. Top the bread with the Cheese, and sauted peppers evenly. Spread out the sausage and pour over the egg and milk mixture evenly over the bread. Bake in a preheated 325 degree oven for 30 minutes, check the eggs to make sure they are cooked. Remove and top with crumpled bacon. Enjoy.

Pasta Carbonara

This recipe comes strait from Rome, Italy. Legend has it that the American Sailors requested a pasta dish with bacon and eggs.... boy did they get it!

Ingredients:

8 thick slices of pancetta (Italian, non-smoked bacon) chopped into cubes

6 Eggs

1 1/2 cups of parmesean cheese finely grated

1/4 cup freshly chopped basil

1 cup heavy cream

1 garlic clove minced

1 package of fettuccine pasta (spaghetti or other long pastas will work)

salt and pepper

Instructions:

Begin by boiling your water for the pasta, use as much as is directed on the package of pasta you buy. Be sure as well to salt the water as this is the only time you have to season the pasta itself.

In a skillet heat up olive oil on med high, and add the minced garlic.

To that skillet add the pancetta until it is crispy.

In a bowl mix together the eggs, and Parmesan cheese, and chopped basil until fully combined and the same consistency. Stir in 1/4 teaspoons of salt and pepper

Heat up heavy cream in a saucepan. Once cream begins to bubble slightly, remove from heat.

Slowly whisk in the cream into the egg mixture. Be sure to do it slow as you don't want scrambled eggs. Once all of the cream is mixed in you should notice the mixture begin to tighten up and become a little more thick.

Remove pasta from water, and strain, then return to pan on low heat.

Add directly to the pasta the pancetta and garlic, and slowly mix in the egg mixture. Continue to stir the pasta over the low heat until the mixture is thick and begins sticking to the pasta (you can even let the eggs fluff, but the pasta will dry out quicker if you do that)

There you go, serve it up with a good helping of fresh Parmesan on top. Buon Apetito

Breakfast Quiche

This has got to be one of my favorite breakfasts! So easy, and delicious.


1 bag shredded hashbrowns
1/2 cube melted butter

Spray cake pan and then spread the layer of hashbrowns. Then cover with the butter. Add a little bit of salt and pepper-to taste.
Bake at 425 until brown. This can take up to an hour to brown if your hashbrowns are frozen. If they are thawed, takes about thirty minutes.

6 eggs
1 pint heavy whipping cream
Mix together and set aside.

1 package cubed ham
1 1/2 cup swiss cheese
1 1/2 cup chedder cheese
Mix together.

Once hashbrowns are browned, cover with the cheese/ham mixture. Then layer with the eggs and whipping cream. Add a little bit more salt and pepper and I like to add a little minced onions for a little flavor.
Bake at 350 for an hour, or until brown.