6 eggs, beaten
In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325 40 to 50 minutes or until knife inserted in center comes out clean. YIELD: 6 servings.
1 lb roll sausage
Preheat oven to 325F. Over medium heat, brown sausage. Drain drippings, set aside. Grease bottom of 7 x 11" glass baking dish. Cover bottom with coarsely crumbled croutons and sprinkle with 1 C shredded cheese. In small bowl, combine sour cream and mustard; place half of sour cream mixture over cheese and croutons in evenly spaced spoonfuls. Spread sausage over top. Make eight evenly spaced shallow indentations into the sausage (about 2 inches in diameter). Break each egg separately into a small dish and gently slide on egg into each of the indentations. Spoon on remaining sour cream mixture between the eggs. Sprinkle casserole with 1 C cheddar and paprika. Bake 20-25 minutes until eggs are lightly set. Serve with salsa, if desired. YIELD 8 servings.
1 lb. lean sausage
Brown sausage and drain between paper towels. Layer sausage with cheeses and chilies in a 9" x 13" glass baking dish. Combine eggs, milk, and flour until well blended. Blender makes this step easier. Pour liquid over layered mixture. For a festive brunch, decorate top with strips of green chilies in a lattice design.Sprinkle with paprika and bake at 350 degrees for 40 to 45 minutes. Slice and serve.
Aunt Runner's Recipes
8 eggs, beaten
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; cook until eggs are completely set. If desired, spoon onto a warmed tortilla and roll up; top with salsa.
Keep eggs refrigerated at 40 degrees or lower until you use them.
RANCHER'S BREAKFAST PIE
1/3 C milk
2 C (8 oz) shredded milk cheddar cheese
8 slices bacon, crisply cooked and crumbled
3 T chopped green onion
2 T chopped green bell pepper
1/4 t white pepper
2 C refrigerated shredded hash brown potatoes
1/2 t salt
1/4 t black pepper
1 T butter or margarine, melted
Paprika
SUNNYSIDE UP BREAKFAST CASSEROLE
1 C cheese flavored croutons
2 C (8 oz) shredded cheddar cheese, divided
3/4 C sour cream
1 T dijon or deli style mustard
8 eggs
Paprika for garnish
PANHANDLE BREAKFAST CASSEROLE
Great for a Sunday Brunch !!
3 cans green chilies (4 oz.) each drained
1 lb. cheddar cheese, grated
1 1/4 lb. Monterey Jack cheese, grated
9 eggs, beaten
1 cup milk
2 Tbsp. flour
Site of Excellence Winner for September 1999
"Where good friends share favorite recipes"
TACOED EGGS
1/2 C shredded cheddar cheese
2 T finely chopped onion
2 T finely chopped green pepper
1 to 4 drops hot petter sauce
1/2 C cooked taco-seasoned ground beef
Flour tortillas, warmed, optional
Salsa, optional
Yield: 4 servings
Be sure your hands, equipment and countertops are clean before preparing any food.
Cook eggs until the white is set and the yolk begins to thicken.
Keep hot foods hot (above 140 degrees) and cold foods cold (below 40 degrees).
