March 2018 – Eggs

Meat & Potato Quiche

Anna Weinhold, Stevens

• 3 tablespoons vegetable oil
• 3 cups hash brown potatoes
• 1 cup grated Swiss or cheddar cheese
• ¾ cup cooked chicken, ham or browned sausage
• ¼ cup onion
• 1 cup milk
• 2 eggs
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon parsley flakes

Mix oil and hash brown potatoes. Press into bottom and sides of a 9” pie pan. Over potatoes, layer cheese, meat and onion. Beat together milk, eggs, salt and pepper. Pour egg mixture over other ingredients. Sprinkle with parsley

Bake at 425°F for about 30 minutes, or until browned and knife inserted comes out clean. Allow to cool 5 minutes before cutting.

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Mustard Eggs

Rosella Coblentz, Blue Ball
“Makes a nice yellow contrast to red beet eggs.”

• 8 eggs, hard boiled
• 3 tablespoons prepared mustard
• ²/₃ cup sugar
• ½ cup vinegar
• ¹/₃ teaspoon salt
• 1 cup water

Mix mustard, sugar and salt. Add water and vinegar. Heat. Add peeled eggs. Refrigerate for 24 hours.

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Basic Egg, Sausage, Cheese, Grit Casserole

Janice W. Martin, East Earl
“My husband does not enjoy or appreciate grits. The first time I made this (before he knew what all was in it), he asked me to save the recipe! Enjoy!”

• 2 cups stoneground grits
• 6 cups water
• ½ cup butter, divided
• 3 cups cheddar cheese, divided
• 1 lb. ground sausage
• 1 dozen eggs
• ½ cup milk

Bring water a boil and add grits. Cover and reduce heat. Let cook until water absorbs. Mix in 1/4 cup butter and 2 cups cheese. Fry sausage. Add to grit mixture. Mix together milk and eggs. Add to grit mixture and season however you prefer.

Place in greased pan or casserole dish. Dot with remaining 1/4 cup butter and sprinkle with 1 cup cheese. Bake at 350°F for 30 minutes.

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Egg Casserole

Pat Roth, Ephrata

• 2 cups seasoned croutons
• 1½ cups shredded sharp cheddar cheese
• 6 eggs, beaten
• 2 cups milk
• ½ teaspoon salt
• ½ teaspoon dry mustard
• ¹/₈ teaspoon onion powder
• ¹/₈ teaspoon pepper

Place the croutons in a greased 10”x6”x2” baking dish. Sprinkle the cheese over the croutons. Combine the remaining ingredients and mix well. Pour mixture over the croutons and cheese. Bake at 350°F for 25 minutes. Garnish with parsley.

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Cheddar Vegetable Omelet

Pat Roth, Ephrata

• 1 small green pepper, chopped
• ½ cup sliced fresh mushrooms
• 1 small tomato, peeled and diced
• 4 eggs
• ¼ cup skim milk
• 2 tablespoons picante sauce
• ½ teaspoon salt
• dash pepper
• ¼ cup sharp cheddar cheese

Coat a small pan with cooking spray. Place over medium heat until hot. Add the pepper and mushrooms and sauté until tender. Stir in the tomato and cook just until heated. Set aside.

Combine the next 5 ingredients and mix well. Coat a 10” non-stick pan with cooking spray. When hot, pour in the egg mixture. As it starts to cook, gently lift the edges and tilt the pan to let the uncooked portion flow underneath. Spoon mushroom mixture over half of the omelet, sprinkle with cheese. Fold over unfilled side.

This is a low calorie recipe. 257 calories per person. Serves 2.

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Hearty Brunch Casserole

Dawn Oswald, Ephrata

• 16 slices bacon, or 1½ lb. sausage, smoked turkey or ham
• 7 eggs
• 5 cups frozen hash browns
• 3 cups shredded cheddar cheese
• 1 cup cottage cheese
• 2/3 cup milk
• 1 cup cornflake crumbs for the top (mixed with bacon drippings or butter, if you like)

Beat eggs until foamy. Stir in meat, hash browns, cheeses and milk. Place into a 9”x13” pan or dish. Cover and refrigerate overnight. Just before baking, top with cornflake crumbs. Bake uncovered at 325°F for 50 minutes. Serves 10 to12.

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Breakfast Casserole

Dawn Oswald, Ephrata

• 12 eggs, well-beaten
• 4 cups milk
• 1 lb. meat (sausage, bacon, or ham)
• 2 teaspoons dry mustard
• 10 slices bread, cubed
• 2 cups or 1/2 lb. shredded cheddar cheese
• salt (optional)

Butter a 9”x13” baking pan or dish. Place bread on bottom.  Place meat on top of the bread. Mix the milk, eggs and mustard and pour over the bread. Top with cheese and refrigerate overnight.

Bake at 350°F for 45 minutes. Let stand for 5 minutes before serving.

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Sunny-Side-Up Pizza

Gloria Dougherty, Akron

• 1 pre-baked thin Italian bread shell crust (10 oz.)
• 6 eggs
• 1½ cups shredded mozzarella cheese
• 8 bacon strips, cooked and crumbled
• ½ cup chopped sweet red pepper
• ½ cup chopped green pepper
• 1 small onion, chopped

Place crust on a greased pizza pan. Using a 2½” biscuit cutter, cut out six circles from crust, evenly spaced and about 1 inch from edge. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake at 450°F for 8 to 10 minutes or until the eggs are completely set.

Yield: 6 servings.

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Country Brunch Skillet

Gloria Dougherty, Akron

• 6 bacon strips
• 6 cups frozen cubed hash brown potatoes
• ¾ cup chopped green pepper
• ½ cup chopped onion
• 1 teaspoon salt
• ¼ teaspoon pepper
• 6 eggs
• ½ cup shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add potatoes, green peppers, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes.

Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8 to 10 minutes or until the eggs are completely set. Sprinkle with cheese and bacon.

Yield: 6 servings.

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Quiche In Potato Crust

Arlene Good, Stevens

• 3 cups potatoes, grated
• 3 tablespoons olive oil
• 1 cup sausage, browned and drained (optional)
• ½ cup onions, chopped or grated
• 3 eggs, beaten with 1 cup milk
• ¼ teaspoon salt
• 1 cup grated cheese
• paprika
• parsley

Blend potatoes and olive oil. Spread into a pie pan. Sprinkle lightly with salt and pepper. Bake at 400°F till just beginning to turn brown.

Add sausage, onion, eggs, salt and cheese. Sprinkle with paprika and parsley. Bake at 400°F for 30 minutes.