Good Evening!

ASPARAGUS TOMATO QUICHE

Total Time: 55mins dinner

Ingredients:

6 Eggs
1 basic piecrust (9in), baked
1 cup asparagus pieces (1in)
3/4 cup shredded italian cheese blend(3oz)
1 cup cherry tomato slices
1/2 cup milk
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. white pepper

DIRECTIONS
  1. HEAT oven to 375°F. BLANCH asparagus in boiling water for 1 minute. DRAIN well. SPRINKLE cheese evenly in bottom of piecrust. TOP with asparagus and tomatoes in an even layer.
  2. BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in piecrust.
  3. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges.

PAD THAI (THAI STYLE NOODLES, SPROUTS & EGGS)

Total Time: 25mins dinner

Ingredients:

1 cup fresh bean sprouts (3oz)
1 jar OR can (7-8 oz) whole baby corn, drained
1/2 cup sliced green onions
1/4 cup chopped peanuts
1/2 cup canned straw mushrooms, drained
4 eggs
3/4 tsp. garlic powder
4 oz uncooked rice noodles OR vermicelli pasta, cooked, drained
1/2 cup bottled Pad Thai sauce

DIRECTIONS
  1. COMBINE bean sprouts, baby corn, green onions and peanuts in medium bowl; toss.
  2. COAT large nonstick skillet with cooking spray; heat over medium heat until hot. ADD mushrooms; sauté until tender, 3 to 4 minutes.
  3. BEAT eggs and garlic powder in medium bowl until blended; pour over mushrooms. COOK, stirring to break up eggs, until eggs are still moist but no visible liquid egg remains.
  4. ADD noodles, Pad Thai sauce and bean sprout mixture. COOK, tossing gently with 2 spoons, until heated through.

HASH BROWN-CRUSTED MEDITERRANEAN QUICHE

Total Time: 1hr 20mins dinner

Ingredients:

4 eggs
3-1/2 cups frozen shredded hash brown potatoes
1 tbsp. butter
1 cup chopped onion
1 large clove garlic, minced
1 small zucchini, quartered, thinly sliced (2 cups)
1 chopped drained oil-packed artichoke hearts
1 cup diced red bell pepper
1/2 cup milk
1/2 cup shredded part-skim mozzarella cheese (2oz)
1/2 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
2 cups marinara sauce, warmed

DIRECTIONS
  1. HEAT oven to 425°F. PRESS potatoes evenly against bottom and sides of greased 10-inch quiche dish or pie plate. COAT lightly with cooking spray. BAKE in 425°F oven until potatoes are lightly browned and crisp, about 30 minutes. Reduce oven setting to 375°F.
  2. While crust is baking, HEAT butter in large nonstick skillet over medium heat until hot. ADD onion and garlic; sauté until tender, 3 to 4 minutes. ADD zucchini, artichokes and bell pepper; sauté until crisp-tender.
  3. BEAT eggs, milk, cheese, basil and oregano in large bowl until blended. ADD zucchini mixture; mix well.
  4. POUR vegetable mixture into potato crust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 45 minutes. LET STAND 5 minutes. CUT into wedges; SERVE with marinara sauce.

TEX-MEX SHEET PAN DINNER

Total Time: 1hr dinner

Ingredients:

1 lb. potatoes, peeled and chopped
1 tbsp. olive oil
2 tsp. Tex-Mex seasoning
1/2 lb. chorizo sausage, sliced
4 eggs
1/2 cup chopped tomatoes
1/2 avocado, peeled, pitted and chopped
1/4 cup cup chopped green onion
2 tbsp. fresh cilantro

DIRECTIONS
  1. PREHEAT oven to 375°F.
  2. PARBOIL potatoes for 10 to 12 minutes or until almost tender; DRAIN well.
  3. TOSS together potatoes, olive oil and Tex-Mex seasoning.
  4. ARRANGE potatoes and chorizo in even layer on foil-lined baking sheet. BAKE for 15 to 20 minutes or until potatoes are golden and sausage is cooked.
  5. CRACK eggs over potato mixture. RETURN to oven; BAKE for 7 to 9 minutes or until eggs are set. SPRINKLE with tomatoes, avocado, green onion and cilantro.

MUFFIN TIN STRATAS

Total Time: 35mins dinner

Ingredients:

1 tbsp. butter
1-1/2 cups small broccoli florets
1 cup chopped red bell pepper
1/3 cup chopped onion
5 cups French OR Italian bread pieces (3/4-inch)
1 cup shredded Italian cheese blend (4 oz)
5 eggs
1 cup half-and-half
1/2 tsp. salt
1/4 tsp. pepper

DIRECTIONS
  1. COAT 12 muffin cups generously with cooking spray.
  2. HEAT butter in large nonstick skillet over medium heat until hot. ADD broccoli, red pepper and onion; cook 3 to 4 minutes, stirring occasionally. Transfer to large bowl. ADD bread and cheese; toss to mix.
  3. BEAT eggs, half-and-half, salt and pepper in medium bowl until blended. POUR over bread mixture; toss gently to coat. SPOON bread mixture into muffin cups. REFRIGERATE, covered, 1 hour or overnight.
  4. HEAT oven to 350°F. BAKE in center of 350°F oven until puffed, golden and knife inserted near center comes out clean, 20 to 25 minutes. LOOSEN stratas from sides of pans with thin knife.