Tuesday, May 24, 2011

Got chickens? Heres egg recipes!

Breakfast Mini Pies:


3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese


Preheat oven to 400 degrees F (200 degrees C).
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Zucchini Fritata:

1/2 cup chopped onion
1 cup shredded zucchini
1 teaspoon cooking oil
3 eggs, beaten
1/4 teaspoon salt
1 cup shredded Swiss cheese
1/2 cup cheddar cheese (sprinkled on top)


In an 8-in. ovenproof skillet over medium heat, saute onion and zucchini in oil for 2-3 minutes. Pour eggs over top; sprinkle with salt & swiss cheese.. Cook until almost set, 6-7 minutes. Sprinkle with cheddar cheese. Bake at 350 degrees F for 4-5 minutes or until the cheese is melted.

Breakfast Loaf:

6 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 (1 pound) round French bread loaf
6 ounces thinly sliced deli ham, divided
3/4 cup shredded Monterey Jack cheese, divided
3/4 cup shredded Cheddar cheese, divided
1/2 medium red bell pepper, thinly sliced
1 medium tomato, thinly sliced


In a small bowl, combine eggs, salt and pepper. Melt butter in a skillet; add eggs. Cook and stir until set; set aside. Cut the top fourth off loaf of bread. Carefully hollow out top and bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside.
In bottom of bread, place a fourth of the ham. Layer with half of the Monterrey Jack and cheddar cheese, red pepper, scrambled eggs and tomato slices. Top with the remaining cheese and ham. Gently press the layers together. Replace bread top and wrap tightly in foil. Bake at 350 degrees F for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.

Scrambled Eggs:

6 eggs
2 teaspoons milk
Finely Chopped meat (I use whatever I have bacon, ham, chicken)
1 cup cheddar cheese
1/2 a bell pepper
Sour Cream
Salt and pepper to taste

Whip eggs with milk and pour into already heated pan, add bell peppers and cook until all firm and not liquidy, add meat and cheddar cheese, cook until all cheese is melted, stirring with spatula, and salt and pepper to taste, ladle onto plates, top with a spoonful of salsa and a spoonful our sour cream, enjoy

Fresh Blueberry Custard:


22 graham crackers, rolled fine
1/3 c. sugar
1/4 c. butter
3 eggs, well beaten
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/3 c. white sugar
1 qt. fresh blueberries (or try 1 qt. fresh strawberries)
Whipping cream (for serving)


2 tbsp. cornstarch
1 c. water
1 tbsp. lemon juice
1/2 c. sugar


Blend the 1/3 cup sugar and 1/4 cup butter with the crushed graham cracker crumbs. Pat this mixture firmly in bottom of 13 x 9-inch baking pan.

Beat together until creamy the cream cheese with beaten eggs, 1/3 cup sugar and vanilla. Pour over crumb mixture and bake in 350 degree oven for 15 minutes, or until lightly browned on edges and center nearly set. Cool.

For fresh berry filling, sort out 2 cups of the poorest looking fruit, stem or clean them and crush with masher in small saucepan. Add cornstarch, water and sugar, and cook over low heat, stirring constantly until thick. Remove from heat. Add lemon juice. Cool only slightly before adding the rest of the cleaned berries. (If using strawberries, cut most of any larger ones into smaller slices.) Add the combined berry mixture carefully over cooled custard layer. Chill several hours before serving cold with sweetened whipped cream.

Pickled Eggs:


3 parts vinegar
1 part water
3 bay leaves
salt (1 tsp. per dozen eggs)

Bring vinegar, water and bay leaves and salt to a boil. Simmer for 5 minutes. Pour over hard-cooked eggs in canning jars. Seal.

Refrigerate for at least 2 weeks before using.

No comments:

Post a Comment