Healthy Holiday Breakfast Cups Recipe

1/2 cup finely chopped fresh spinach
1/4 cup finely chopped fresh tomato
2 Tbsp fat-reduced Feta cheese
1 tsp dried oregano
4 eggs
kosher salt and pepper if desired

Preheat oven to 375 degrees and get out 4 ramekins and lightly spray with cooking oil and place on a baking sheet.

In a bowl, toss together the spinach, tomato, Feta, and oregano until well combined. Spoon even portions of this mixture into the 4 ramekins.

Crack each of the 4 eggs into four separate cups - this helps eliminate the possibility of an egg shell getting into the ramekin unnoticed. Once you are sure all 4 eggs are shell-free, gently slide each individual egg into a ramekin. Add salt and pepper if desired.

Place baking sheet with ramekins in the preheated oven and bake until egg whites are set, about 12 to 15 minutes. The yolks will be soft. If you want a firmer yolk, cover the ramekins with tin fool for the last several minutes of cooking time.

Serve by placing each ramekin on a small plate with several slices of whole wheat toast alongside.

Will serve 4.

Tomato Egg Drop Soup Recipe

4 ripe tomatoes
2 large eggs, beaten
2 tsp sea salt
2 tsp cornstarch dissolved in 2 tsp water
2 tsp sesame oil
4 green onions, chopped

Wash and slice the tomatoes thinly capturing the juices; set aside.

Fill your wok with fresh water and put over high heat.

When the water comes to a boil, slowly pour beaten eggs into the rapidly boiling water; do not stir or disturb too much.

When the egg sets and becomes yellow in color, add the tomato, sprinkle in the salt, then gently stir in the cornstarch mixture, cooking about 1 more minute.

Remove from heat and drizzle in the sesame oil and top with the green onions, then serve in bowls.

Will serve 2.

Steamed Egg And Pork Recipe

1/2 lb ground pork
1 tsp sea salt
2 tsps soy sauce
6 eggs, beaten
1/4 cup water
1/4 cup chopped green onions

Pour about 1/2 inch of peanut oil in wok over high heat and cook ground pork just until no longer pink, about 1 minute, then stir in salt and soy sauce; set aside.

Put beaten eggs into the top of a double boiler, then stir in the cooked pork, water, and the green onions.

Let cook for 10 to 15 minutes or until eggs set.

Spoon out and serve over fresh greens or noodles.

Will serve 2 to 4.

Angelic Egg Appetizers Recipe

8 eggs, hardboiled, peeled, sliced lengthwise, yolk removed
1 can (15 oz) chickpeas, rinsed and drained well
1 lemon, zested and juiced
1 Tbsp olive oil
1/4 cup vegetable broth
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup good salsa

These 'deviled eggs' are yolk-less - so remove the yolk and discard or use elsewhere.

Get out your blender or food processor.

Put all the ingredients EXCEPT EGG WHITES into the blender and puree until smooth. Taste and add salt, pepper, or more seasonings to tastes.

Spoon the mixture into the hollows in the egg whites and serve at room temperature for best flavor.

Makes 16 'deviled eggs' which will serve 8 to 16 on a buffet or as an appetizer.

Southern Style Deviled Eggs Recipe

2 clean chicken livers
1 tsp finely grated onion
2 Tbsps butter
4 hard-cooked eggs
1 tsp chopped parsley
dash Worcestershire sauce
dash hot sauce
1/4 cup grated Parmesan cheese
salt and black pepper to taste

Make sure the livers are cleaned and trimmed very well, then cut them up into evenly sized pieces and sprinkle the grated onion over the liver pieces.

Get out a heavy skillet and add the butter, put over medium heat, and when butter melts add the liver. Fry until just tender, do not brown the liver; remove skillet from heat and set aside.

Cut the eggs in half, gently drop the yolks out into a bowl, setting the egg white halves into a baking dish, cut side up.

Smash the yolks fine using a pastry cutter or a fork, then add the parsley and cooked chicken livers; stir to combine. Now taste and add salt, black pepper, Worcestershire sauce, and hot sauce, stir, taste, and adjust seasoning as needed.

Spoon the yolk/liver mixture carefully into the scooped out egg whites and top with the Parmesan cheese.

Put in oven set at 200 degrees just until the cheese melts slightly, about 3 or 4 minutes should do it.

Remove and let cool slightly, then serve at room temperature as a snack or appetizer or light lunch.

Will serve 4 to 8.

Green Leafy Egg Scramble Recipe

1 whole large egg
2 egg whites
1 Tbsp milk, water, or broth
1 cup finely chopped kale (or other green leafy vegetable)
1 tsp light cooking oil
pinch red pepper flakes
salt and pepper to taste

Whisk whole egg, egg whites, and milk in a bowl; set aside.

Put a skillet over medium heat with the kale and cooking oil and cook just until kale softens, about 5 minutes, stirring frequently.

Pour the eggs into the skillet, sprinkle with red pepper flakes and salt and pepper, stir and turn heat down to medium-low.

Using a rubber spatula or wooden spoon, carefully pick up the egg mixture as it cooks and turn it over gently, continuing to cook until egg is set. Do not stir too much or turn heat up too high.

When egg is set, transfer to plates and serve hot.

Will serve 2.

Potluck Zucchini Mozzarella Quiche Recipe

1/2 stick (1/4 cup) butter
4 cups diced zucchini (wash, do not peel)
1 cup diced onion
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
1/2 lb spicy sausage, chopped small
2 large eggs
2 cups shredded Mozzarella cheese
1 package (8 count) crescent rolls

In a large skillet, melt the butter over medium heat, then add the next 8 ingredients and cook until zucchini is just starting to get tender and sausage is fully cooked.

In a separate bowl, add the eggs, beat with a fork, then add the Mozzarella cheese and the zucchini mixture from skillet; stir to combine; set aside.

Preheat oven to 375 degrees and lightly butter or spray cooking oil into a 9x13 glass baking pan.

Roll out the crescent rolls, pinching the perforations closed, then lay into the baking pan, pressing to cover the bottom and slightly up the sides.

Pour the zucchini mixture evenly over the crescent rolls in the baking pan.

Bake, uncovered, in preheated oven at 375 degrees for 20 to 25 minutes or until bubbling hot and rolls are browned.

Remove and let sit for 10 minutes before cutting into squares to serve.

Will make 8 to 12 potluck size servings.

Savory Potluck Strata Recipe

3 large fresh eggs
3 cups milk
1 cup heavy cream (or half-n-half if you prefer)
2 Tbsp Dijon mustard
kosher salt and black pepper to taste
4 cups day old bread, cut or torn into 1 inch pieces
2 Tbsp finely chopped onion
2 cups finely chopped fresh vegetables (your choice). Choose what is in season at the market. - asparagus, peas, green beans, squash, etc.
2 cups shredded Cheddar cheese (or other kind you like).

Preheat oven to 425 degrees. Spray a 9x13 baking dish with cooking spray, or butter the dish.
Whisk the eggs, milk, cream, Dijon, and salt and pepper together in a bowl.

Add the bread pieces and mix gently until the bread is soaked, then add the onion and vegetables and stir to combine.

Spoon half the mixture into the dish, then sprinkle half the cheese on top, then spread the remaining bread on and finish with the remaining cheese.

Cover with aluminum foil and bake in preheated oven for 20 minutes.

Remove foil and continue baking for 10 minutes or until the cheese is golden brown.

Remove and let sit before serving. May be served hot or at room temperature.

Will serve 8 to 10 at a potluck, but recipe may be doubled or tripled for large crowds.

Classic Devilish Eggs Recipes

6 large eggs
2 Tbsp mayonnaise
1 Tbsp sour cream
1/2 tsp white or apple cider vinegar
1/2 tsp spicy brown mustard
1/8 tsp kosher salt
1/8 tsp pepper

Prepare hard-boiled eggs: Place eggs in large saucepan filled with cold water. Be sure the water is well up over the eggs. Bring to a full boil, then remove pot from heat, cover pot, and set timer for 13 minutes.

Meanwhile, fill a bowl with ice and water. When timer goes off, IMMEDIATELY spoon the eggs out into the ice bath and let sit for several minutes until they are cold. Peel eggs by hitting once on the fat end, then rolling around until the shell is entirely cracked. Begin peeling from the fat end down. Rinse and dry the eggs thoroughly.

Prepare the deviled eggs: Cut the eggs in half lengthwise (from north pole to south pole). Carefully remove the yolks to a bowl, setting the egg whites aside on a plater.

Into the bowl with the yolks, add the remainining ingredients, mashing together until smooth. Taste and adjust seasoning.

Spoon the yolk mixture into the hollows in the whites.

Garnish with fresh dill or parsley sprigs.

Cover with plastic wrap and refrigerate until ready to serve.

This recipe makes 12 deviled egg halves. Boil 12 eggs and double the ingredients for larger gatherings.

To keep the eggs from sliding around a plater or plate for serving, cover a platter (with sides) with a layer of dried lentils or other small bean. This makes a pretty presentation and the eggs stay put.

Breakfast Biscuit Recipe

2 Tbsp butter
1 box (9 oz) frozen chopped spinach, drained, squeezed dry, and chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 canister (8 count) LARGE flaky refrigerated biscuits
4 oz crumbled cooked bacon or finely diced Canadian bacon
8 eggs
2 cups finely shredded medium Cheddar cheese

Preheat oven to 350 degrees. Prepare a large muffin tin (8 grand size cups) by spraying with cooking spray.
In a large skillet, melt the butter over medium heat, then add the spinach, salt, and pepper, and stir, cooking for about 5 minutes until spinach is heated thoroughly. Remove skillet from heat and set aside.

Open the biscuit canister and separate into 8 biscuits. Press each biscuit out flat with your hands and place one in each of the 8 prepared muffin cups. Pull and press the biscuit up the sides of the muffin cup.

Divide the bacon evenly and place in the bottom of each cup.

Divide the spinach mixture evenly and spoon into each muffin cup. Make an indentation in the center of the spinach.

Crack each egg into separate little bowls or cups; slide one egg into each of the eight muffin cups into the indentation you made in the spinach. Salt and pepper as desired.

Divide the shredded cheese evenly and sprinkle on the top of each egg in the muffin cups.

Bake in preheated oven for 25 to 30 minutes or until the biscuits are deep golden brown.

Remove from oven and let cool for 7 to 10 minutes before serving.

Makes 8 large potluck size servings. This recipe can easily be repeated as often as necessary to make 8, 16, 24, or more. You can also make smaller muffins using regular size biscuits and small eggs.

Chicken Egg Strata Casserole Recipe

4 cups diced cooked chicken
1 can (10 oz) cream of chicken soup
4 slices bread, cut or torn small
2 eggs, beaten
2 cups broth
salt and pepper to taste

Preheat your oven to 350 degrees. Lightly oil a 9x13 casserole dish.

Mix together all the ingredients together in a bowl, then dump out into the casserole and spread evenly.

Bake, uncovered, in preheated oven for 50 to 60 minutes or until golden brown on the edges and top.
Remove and let sit for 5 minutes.

Will serve 6 to 8.

Easy Bacon And Egg Fried Rice Recipe

4 slices bacon, diced
4 eggs, beaten slightly
4 cups COOKED rice
3 tsp soy sauce
3 green onions, chopped
1/2 cup frozen peas

Fry bacon in skillet until crisp; remove bacon pieces (reserving bacon drippings in skillet) and set bacon pieces aside.

With skillet over medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.

Turn heat under skillet up to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.

Serve immediately.

Will serve 4.

Gluten Free Cheesy Egg Potato Skillet Recipe

1 Tbsp butter
1 cup diced ham
1 cup chopped onion
2 Tbsp chopped green bell pepper
1 cup diced cooked potatoes
1 cup chopped tomatoes
8 eggs, beaten slightly
3/4 cups milk
salt and pepper
1 cup shredded cheese of your choice

Preheat oven to 350 degrees.

In a large skillet over medium heat, add butter, and when melted add ham and cook until just browned.
Add to the skillet the onion and green pepper and cook just until onion is starting to soften, then add the potatoes and cook just until lightly browned.

Add diced tomatoes and cook until warmed through, then remove from stove.

In a separate bowl, add the milk to the beaten eggs, stir, then pour evenly over the ingredients in the skillet; salt and pepper to taste.

Put skillet in preheated oven and bake for 15 to 20 minutes or until the eggs are completely set.

Sprinkle the shredded cheese over the top, return to oven and cook just long enough for cheese to melt, about 3 to 4 minutes.

Remove and let sit for a few minutes before cutting. Will serve 6.

Baked Eggs In Tomato Craters

2 Tbsp olive oil
8 large plum tomatoes, peeled and diced
1 garlic clove, minced
salt and pepper to taste
4 large eggs
toasted Italian bread for serving

In a skillet that is oven-proof, heat the olive oil over medium heat, add the tomatoes, garlic, salt, and pepper, stir, and cook until mixture starts to bubble, then turn to low and simmer for 15 minutes, stirring occasionally.
Preheat your oven to 375 degrees.

Turn heat off under the skillet. Take a spoon and use the back of it to make 4 craters in the tomato mixture.
Crack the 4 eggs into 4 separate small cups, then slide one egg into each of the craters in the tomato mixture; salt and pepper the eggs.

Now place the skillet in the preheated oven and cook until the egg whites have completely set (about 5 minutes). The yolks should remain soft/runny.

Remove and serve by spooning a little tomato mixture out along with a cooked egg and place on a small plate or shallow bowl with a piece of multi-grain Italian bread, toasted.

Mix And Match Breakfast Casserole

2 cups milk
6 eggs
6 slices of bread, cubed
1 onion, diced
1/4 teaspoon mustard, ground
2 cups your choice shredded cheese (Cheddar, Swiss, Mozzarella, etc.)
1/2 cup your choice meat (sausage, bacon, ham, etc)
1/2 cup your choice vegetables (tomato, spinach, etc)

Preheat oven to 350 degrees, and spray a 9x13 inch casserole dish with cooking spray.
In a large mixing bowl, add all ingredients and mix together. Once mixed, pour into the greased baking dish and bake for 60 minutes.
Remove and let stand for 5 to 10 minutes before serving.
Will serve 3 to 4.

Southwest Sausage And Egg Breakfast Casserole

6 slices bread with crust removed
1 pound sausage
4 cups Colby Jack cheese
6 eggs
2 cans green chilies
2 cups half and half
1 teaspoon mustard, dry
1 teaspoon salt
Picante sauce

In a 9x13 inch baking dish, place lightly buttered (on both sides) bread. 
In a large skillet, brown the sausage and drain well.
Sprinkle the sausage as evenly as possible over bread slices – make sure bread is covered. Sprinkle the cheese over the sausage layer and then place green chilies over the cheese.
Beat the eggs in a medium sized mixing bowl and then add in the half-and-half, mustard and salt.
Once mixed thoroughly pour over the casserole and cover with tin foil and place in the refrigerator overnight.
To prepare: Preheat oven to 350 degrees.
Bake for 45 minutes or until the casserole is bubbly. Let stand for 15 minutes and then serve with Picante sauce.

Creole Smoked Sausage Breakfast Casserole

16 ounces smoked sausage
1/2 cup green bell pepper
1/2 cup onion, chopped
1 1/2 cups milk
6 eggs
1 teaspoon Creole seasoning
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper
4 slices bread, torn into 1 inch pieces
2 tomatoes, diced
2 cups Cheddar cheese, shredded
salt and pepper to taste

While preheating oven to 350 degrees, butter a 2 quart baking dish.
Cook the sausage in a large skillet with the green bell pepper and onion. Cook until the vegetables are translucent.
In a medium mixing bowl, whisk the milk, eggs, Creole seasoning, parsley and pepper. Set aside.
In the greased baking dish, evenly layer the bread.
Sprinkle sausage mixture and tomatoes over the bread.
Sprinkle cheese on top and then pour the egg mixture as evenly as possible over this. Season with salt and pepper.
Bake for 40 to 45 minutes or until lightly browned and puffy.

Big Time Sausage And Hash Brown Breakfast Casserole

2 packages sausage links
3 cups milk
9 eggs
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons ground mustard
40 ounces (2 packages) shredded hash browns
1/2 cup red bell pepper, diced
1/3 cup green onion, thinly sliced
8 ounces cheddar cheese, shredded
2 cups salsa

In a large baking dish, bake the sausage at 375 degrees for 20 minutes, or until no longer pink. Drain the fat and slice the sausage into 1/4 inch pieces.
In a large mixing bowl, combine the milk, eggs, salt, pepper and mustard. Add the sausage, hash browns, bell pepper, green onion and cheese; mix well.
Pour the egg mixture into a grease 13x9 inch baking dish. Cover and put in the refrigerator overnight.
When ready to bake, let stand for 30 minutes at room temperature. Preheat oven to 350 degrees and bake (uncovered) for 65 to 75 minutes.  Let stand for 10 minutes before serving. Serve with salsa.

Old South Sausage and Grits Breakfast Casserole

1 pound sausage
1 tablespoon onion, chopped finely
6 eggs (beaten)
1 cup milk
1 cup grits cooked in 4 cups water
6 ounces corn muffin mix
1 teaspoon any type herb seasoning
1/2 pound Colby jack cheese, shredded
1/2 teaspoon paprika

Preheat the oven to 350 degrees.
In a large skillet, sauté the sausage with onion until all the pink is gone.
In a large bowl, beat the eggs and then add the milk, cooked grits, corn muffin mix and herb seasoning.
Into a 9x12 inch pan, spread the sausage mixture, add the grits and cheese, then sprinkle with paprika.
Bake in preheated oven for 1 hour. 
Remove and let stand for 5 minutes before serving. 

Spinach and Ham With Rosemary Dijon Breakfast Casserole

4 egg whites
4 eggs
1 cup milk
1 teaspoon rosemary
1/4 teaspoon pepper
2 tablespoons Dijon mustard
4 cups whole-grain bread cut into 1-inch cubes 
5 cups spinach
1/2 cup roasted red peppers
1 cup diced ham steak (5 ounces)
3/4 cup Swiss cheese, shredded

While preheating oven to 375 degrees, grease a 2-quart baking dish with cooking spray.
In a medium bowl, whisk the egg whites, eggs, and milk together. Add the rosemary, pepper and Dijon mustard and mix together.
In a large bowl, add the bread, spinach, red peppers and ham. Add the egg mixture to this and toss to evenly coat. Pour into greased baking dish and push down to compact. Cover with tin foil.
Bake for 40 to 45 minutes. Uncover and sprinkle with cheese and continue to bake until it’s puffed and golden brown on top, approximately 15 to 20 more minutes.
Cool for 15 minutes before serving.