Good Evening!
ASPARAGUS TOMATO QUICHE
Total Time: 55mins
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
- 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.
- BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in piecrust.
- 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
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
- COMBINE bean sprouts, baby corn, green onions and peanuts in medium bowl; toss.
- COAT large nonstick skillet with cooking spray; heat over medium heat until hot. ADD mushrooms; sauté until tender, 3 to 4 minutes.
- 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.
- 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
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
- 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.
- 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.
- BEAT eggs, milk, cheese, basil and oregano in large bowl until blended. ADD zucchini mixture; mix well.
- 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
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
- PREHEAT oven to 375°F.
- PARBOIL potatoes for 10 to 12 minutes or until almost tender; DRAIN well.
- TOSS together potatoes, olive oil and Tex-Mex seasoning.
- 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.
- 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
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
- COAT 12 muffin cups generously with cooking spray.
- 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.
- 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.
- 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.