Tacoed Eggs

Tacoed Eggs

Country Woman

One morning, I was searching the kitchen for a way to jazz up scrambled eggs. When I couldn't find any bacon bits, I decided to try the leftover taco filling from the night before. I've been making it for my husband and me since. This is an ideal dish for two, especially if you like spicy food. Plus, it's easy to make when you wake up sleepy—and the sauce is a real eye-opener! We live on 35 acres of rolling farmland along with a horse, two dogs and 10 cats, I enjoy them reading, writing, gardening and counted cross-stitch.

SERVINGS: 4
CATEGORY: Breakfast/Brunch
METHOD:
TIME: Prep/Total Time: 20 min.

8 eggs, beaten
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 to 4 drops hot pepper sauce
1/2 cup leftover cooked taco-seasoned ground beef
Flour tortillas, warmed, optional
Salsa, optional

In a bowl, combine eggs, cheese, onion, green pepper and hot pepper sauce. Cook and stir in a nonstick skillet until eggs begin to set. Add taco meat; cool until eggs are completely set. If desired, spoon onto a warmed tortilla and roll up; top with salsa. Yield: 4 servings.

Spicy Breakfast Lasagna

Spicy Breakfast Lasagna

Cookin' Up Country Breakfasts Cookbook

It's fun to cook up something new for family and friends—especially when it gets rave reviews. When I brought this dish to our breakfast club at work, people said it really woke up their taste buds!

SERVINGS: 12-16
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 35 min.

3 cups (24 ounces) 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
1 tablespoon butter
18 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese

In a large bowl, combine the cottage cheese, chives and onions; set aside. In a large bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from heat; set aside.

In a greased 13-in. x 9-in. baking dish, place four lasagna noodles. Top with 2 cups hash browns, scrambled eggs, sausage and half of cottage cheese mixture. Cover with Monterey Jack cheese. Repeat layers with the remaining lasagna noodles, hash browns and cottage cheese mixture. Top with Muenster cheese.

Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Yield: 12-16 servings.

Nutrition Facts
One serving: (1 piece) Calories: 363 Fat: 22 g Saturated Fat: 11 g Cholesterol: 288 mg Sodium: 531 mg Carbohydrate: 16 g Fiber: 1 g Protein: 23 g

Tuscan Frittata

Tuscan Frittata

9 whole eggs
3/4 cup milk
1/2 teaspoon black pepper
1 shallot, finely minced
1 cup fresh baby spinach leaves, stems removed, loosely packed
1/4 cup fresh sweet basil leaves, stems removed, loosely packed
3 ounces sliced prosciutto, chopped into small pieces
1/4 cup sun-dried tomato strips
1/4 cup roasted red pepper strips
1 1/2 ounces goat cheese
Extra virgin olive oil

Preheat oven to 400°F.

In a 12-inch oven proof skillet over medium low, heat 2 tablespoons extra virgin olive oil. Add chopped prosciutto and fry until done.

Remove prosciutto from pan and drain on paper towels. Add minced shallot to pan to sauté. Add more olive oil to pan if needed. Once shallot has softened, add prosciutto back to pan.

Give baby spinach and sweet basil a rough chop and add to pan to wilt.

In a bowl whisk together eggs, milk, and black pepper. Add this mixture to the skillet once the spinach and basil have wilted slightly.

With a wooden spoon spread all the ingredients throughout the egg mixture, but do not scrape the bottom of the skillet. Keep skillet temperature at low to medium low, otherwise the bottom of the eggs will burn.

Give roasted red peppers and sun-dried tomatoes a rough chop. Sprinkle these over the top of the pan. Continue cooking the frittata on the stove for about 10 minutes or until the sides of the frittata is set.

Chop goat cheese into small pieces and sprinkle over the top of frittata. Bake frittata in the preheated oven for about 15 minutes or until the eggs have puffed up and are cooked through.

Serves 8.  

Eggs Carbonara

Eggs Carbonara

Carbonara is an Italian term that refers to a “pasta dish” made with a sauce of cream, eggs, Parmesan Cheese, and bits of bacon. This time, make the sauce with pancetta and use it to make amazing gourmet scrambled eggs.

8 eggs
Salt and pepper to taste
1/3 cup freshly grated Parmigiano-Reggiano
1/4 cup milk
1/2 lb. pancetta, or thickly sliced bacon, cut crosswise into ¼-inch strips
1 garlic clove, minced, optional
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 cup fresh Italian parsley stems discarded before measuring

In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.

Cook pancetta in a sauté pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 3 T. in the pan).

Add garlic and bell pepper to the pan and cook over medium-high heat for 2-3 minutes, or until garlic shows the first sign of turning golden brown. Add Italian parsley. Stir for 1 more minute.

Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.

Cheese and Bacon Frittata

 

Cheese and Bacon Frittata

6 Eggs

1 c Milk

1 Green Onion, sliced

2 T Butter, melted

1/2 t Salt Pepper to taste

4 oz Shredded Cheddar

1/4 c cooked crumbled Bacon

Preheat oven to 400 degrees. Grease a 10 1/2 inch round baking dish or pie plate.

In medium bowl, beat eggs, milk, onion, butter, salt and pepper until well blended; pour into pan. Sprinkle cheese and bacon over top. Bake 20 minutes or until set. Top with sour cream, salsa or extra cheese.