Three-Cheese & Chile Casserole

8 large eggs, lightly beaten

1/2 c. all-purpose flour

1 t. baking powder

1 16-oz. container small-curd cottage cheese

8 oz. Monterey Jack cheese, shredded

8 oz. cheddar cheese, shredded

2 4.5-oz. cans chopped green chiles

1/4 c. butter, melted

1/2 t. garlic powder

1/2 t. chili powder

Preheat oven to 325 degrees. Lightly grease a 13 x 9" baking dish.Combine eggs, flour, and baking powder, stirring well. Stir in cheeses, chiles, butter, garlic powder, and chili powder. Pour mixture into baking dish. Bake, uncovered, for 35 minutes.

Serves 8.

Adapted from Southern Living Dinner in a Dish, p. 27.

Amish Breakfast Casserole

1 lb. sliced bacon, diced

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 c. frozen shredded hash brown potatoes, thawed

2 c. shredded cheddar cheese

1-1/2 c. 4% cottage cheese

1-1/4 c. shredded Swiss cheese

Preheat oven to 350 degrees. Grease a 13 x. 9" baking dish.

In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain.

In a large bowl, combine eggs, hash browns, and cheeses. Stir in the bacon mixture. Transfer to prepared baking dish. 

Bake, uncovered, at 350 degrees until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting. 

Serves 12.

Adapted from TasteofHome.com. 

Triple-Cheese Broccoli Puff

1 c. sliced fresh mushrooms

1 T. butter

3 oz. cream cheese, softened

6 eggs

1 c. 2% milk

3/4 c. biscuit baking mix

3 c. frozen chopped broccoli, thawed

6 strips of bacon, cooked and crumbled (optional) 

2 c. shredded Monterey Jack cheese

1 c. 4% cottage cheese

1/2 t. salt

Preheat oven to 350 degrees. Grease a 2-1/2-qt. baking dish.

In a small skillet, saute the mushrooms in butter until tender; set aside. 

In a large bowl, beat the cream cheese, eggs, milk, and biscuit mix until just combined. Stir in the broccoli, bacon (if using), cheeses, salt, and mushrooms.

Pour into prepared baking dish. Bake, uncovered, at 350 degrees for 50-60 minutes. Let stand for 10 minutes before serving.  

Serves 8.

Adapted from TasteofHome.com. 

Market Greens Quiche

1 unbaked deep dish pie crust

1/2 bunch mustard greens

1/2 bunch Swiss chard

1 T. butter

1/2 shallot, diced

3-5 dashes Worcestershire sauce

Pinch of red pepper flakes

3 large eggs

1-1/2 c. heavy cream

Pinch of black pepper

8 oz. Fontina cheese, shredded

Preheat oven to 375 degrees.

Remove stems from mustard greens and Swiss chard. Thoroughly wash leaves, dry, and roughly chop.

Heat a saute pan over medium heat and add butter. When butter is melted, add shallots, greens, red pepper  flakes, and Worcestershire sauce. Saute for 3-5 minutes. Set aside and let cool.

Combine eggs, heavy cream, and black pepper in a large bowl and whisk until combined. Stir in shredded cheese and cooled vegetables, then pour into pie crust. Place pie on a cookie sheet in the middle of the oven. Bake for 45 minutes or until the top of the quiche is golden and firm. Let cool for a few minutes before slicing.

Serves 8-10.

Adapted from Edible Northeast Florida magazine, Nov./Dec. 2021, p. 17.

Alma's Breakfast Casserole

1 lb. pork breakfast sausage

6 slices squishy white bread

10 large eggs

2 c. cheddar cheese, shredded

2 c. whole milk

1/2 t. mustard powder

1 t. kosher salt

1 t. black pepper

Preheat oven to 350 degrees (if baking the same day).

Brown sausage in skillet, breaking up into pieces. Allow to cool; drain any excess fat. Cut bread into cubes and set aside. 

Beat eggs in a large bowl. Mix cheese, milk, mustard powder, salt, and pepper into eggs. Add bread cubes and sausage, and mix to combine. Pour mixture into a 9 x 13" casserole dish or 3-4 qt. baking dish. Bake for 45 minutes until brown on top.

To prepare ahead: Place prepared ingredients into casserole dish. Cover and keep in the refrigerator overnight. Bake the following morning at 350 degrees for 45 minutes.

Serves 8.

Adapted from Garden & Gun magazine, Aug./Sept. 2021, p. 112.

Skillet Corn Bake

3 15-oz. cans whole kernel corn, drained well (reserve 1/2 c. for garnish)

1/4 c. unsalted butter

2 t. fresh thyme leaves or 1/2 c. thinly sliced green onion

3/4 c. all-purpose flour

2 t. baking powder

1 t. kosher salt 

1/4 t. ground black pepper

1/8 - 1/4 t. cayenne pepper

6 eggs, lightly beaten

2 c. chicken broth or chicken stock

1 c. sour cream

Garnishes: corn kernels, minced fresh chives or chopped green onions, cooked and crumbled bacon, sliced jalapeno peppers, and/or shredded white cheddar cheese 

Cast-iron skillet directions: 

Heat oven to 400°F.  

Heat a 12-inch cast iron or other deep, 12-inch oven-safe skillet over medium-high heat until hot. Set aside 1/2 c. corn for garnish. Add remaining corn, butter, and thyme to skillet; cook 5 minutes, stirring occasionally.

While corn cooks, whisk together flour, baking powder, salt, pepper, and cayenne pepper in a large bowl; add eggs, broth, and sour cream, and stir until smooth. Pour evenly over corn in skillet.

Transfer skillet to oven and bake 35 to 40 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean). Let cool 5 minutes before garnishing.

9 x 13" baking dish directions:

Heat oven to 400°F. Coat a 9 x 13" baking dish (3-qt.) with non-stick cooking spray. Set aside 1/2 c. corn for garnish; sprinkle remaining corn evenly over bottom of dish.

Stir together flour, baking powder, thyme, salt, pepper, and cayenne pepper in a large bowl. Melt the butter and add to flour mixture with eggs, broth, and sour cream; whisk until smooth. Pour evenly over corn.

Bake 40 to 45 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean).  Let cool 5 minutes before garnishing.

Serves 12.

Adapted from DelMonte.com.

Use-It-Up Recipes

Frittata
6 eggs, beaten
1/4 c. dairy
Leftover grains and/or cooked veggies
Shredded cheese and/or fresh herbs

Mix all ingredients together and turn into a lightly greased casserole or oven-proof skillet. Bake at 350 degrees for 20-30 minutes.

Stir-Fry
2 T. vegetable oil or canola oil
1 T. chopped fresh ginger
1 T. minced garlic
4 chopped scallions
Leftover rice or grains
Cooked chopped veggies
Soy sauce
Sesame oil

In a large skillet, cook all ingredients in oil until heated through and sizzling. Drizzle with soy sauce and sesame oil, to taste.

Chopped Salad
Chopped hard cheeses
Olives or capers
Chopped crunchy lettuce
Fresh herbs
Lemon juice
Olive oil
Salt and pepper, to taste

Toss to combine.

Adapted from Real Simple magazine, Sept. 2019, p. 121.

Classic Potato Salad

4 lbs. russet potatoes, peeled and cut into 1" cubes
2 T. kosher salt
2 T. apple cider vinegar
2 c. mayonnaise
1/2 c. chopped red onion
1/2 c. chopped celery
3 T. packed chopped fresh dill
2-1/2 T. stone ground mustard
1-1/2 t. ground black pepper
3-1/2 t. kosher salt
1 T. apple cider vinegar
6 hard-cooked eggs, peeled and roughly chopped
Fresh dill for garnish

In a large stockpot, bring potatoes, 2 T. salt, 2 T. vinegar, and water to cover by 1" to a boil over medium-high heat. Reduce heat to medium; cook until potatoes are tender, 10-12 minutes. Drain and let cool completely.

In a large bowl, stir together mayonnaise, onion, celery, dill, mustard, pepper, 3-1/2 t. salt, and 1 T. vinegar. Gently fold in potatoes and eggs. Serve immediately, or cover and chill until ready to serve. Garnish will dill just before serving.

Makes 8-10 servings.

Adapted from Taste of the South magazine, May/June 2019, p. 27. 

Berry & Walnut French Toast Casserole

1 8-oz. day-old whole-grain crusty baguette, cut into 1" cubes
Cooking spray
1 ripe banana
1 c. 2% milk
6 large eggs (can use 3 whole eggs and 3 egg whites)
2 T. maple syrup, plus a little extra
1 t. vanilla
1 t. cinnamon
1/4 t. kosher salt
1 10-oz. package frozen mixed berries, thawed
1/3 c. chopped walnuts
2 T. light brown sugar
2 T. cold unsalted butter, cut into small cubes

Coat a 13 x 9" glass or ceramic baking dish with cooking spray. Arrange bread cubes in dish.

Mash banana in a large bowl until smooth. Whisk in milk, eggs, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.

Preheat oven to 375 degrees.

Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.

Bake at 375 degrees until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes. Top each serving with a drizzle of maple syrup.

Serves 6.

Adapted from Cooking Light magazine, Dec. 2018, p. 52.  

Coconut Rice Bowls & Sunny Side-Up Eggs

3/4 c. jasmine rice
1-3/4 c. light coconut milk
1 T. ponzu sauce
2 t. Golden Mountain sauce
2 scallions, chopped, white and green parts separated
1 lime, quartered
4 T. olive oil, divided
1/2 lb. (1/2 head) red cabbage, cored and thinly sliced
6 oz. king trumpet mushrooms, quartered lengthwise
1 ear of corn, kernels cut from the cob
1 bird's eye chile pepper, finely chopped
2 cage-free farm eggs
1/3 c. roasted peanuts
1 bunch cilantro, chopped
Salt and pepper to taste

In a small saucepan, combine the rice, a big pinch of salt, and the coconut milk (shaking the can just before opening). Heat to boiling on high. Cover and reduce heat to low. Cook 14-16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the rice with a fork. Season with salt and pepper to taste.

While the rice cooks, combine the ponzu sauce, Golden Mountain sauce, green tops of the scallions, and the juice of 3 lime wedges. Slowly whisk in 1 T. olive oil until thoroughly combined. Add the cabbage; season with salt and pepper and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the cabbage is marinating, heat 2 T. olive oil in a medium pan (nonstick if you have it) on high heat until hot. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly browned. Season with salt and pepper. Add the corn, white bottoms of the scallions, and as much of the chile pepper as you like, depending on how spicy you want the dish to be. Cook, stirring frequently, for 2-3 minutes or until slightly softened and fragrant. Turn off the heat. Stir in the juice of the remaining lime wedge. Transfer to a bowl and wipe out the pan.

In the same pan, heat 1 T. olive oil on medium-high heat until hot. Keeping them separate, crack eggs into pan; season with salt and pepper. Cook for 3-4 minutes, until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Add the peanuts to the bowl of marinated cabbage; toss to combine. Divide the coconut rice, finished cabbage, vegetables, and fried eggs between 2 bowls. Garnish with the cilantro.

Serves 2.

Adapted from a Blue Apron recipe, August 2017. 

Strata

10 slices stale white bread
2 T. Dijon mustard
4 oz. sliced cooked ham or soy substitute, cut up (or bacon or facon, cooked and crumbled), divided
4 oz. shredded cheddar cheese, divided
2 c. milk
4 eggs

Grease an 8" square baking dish. Spread one side of bread with mustard. Arrange 4 slices, mustard side up, over bottom of dish. Top with half of ham or bacon and cheese. Cover with rest of bread, mustard side down and slices overlapping. Top with rest of ham or bacon and cheese.

Blend milk and eggs; pour over bread.

Bake at 350 degrees for 40-45 minutes or until it tests done with a knife.

Serves 4.

Source unknown.

Baked Snug Eggs

2 medium Yukon Gold potatoes, diced
1 T. butter, plus more for the pan
8 medium-thick slices good-quality smoked ham (or salmon or another substitute?)
2 scallions, thinly sliced
8 large eggs
4 T. heavy cream
Salt and freshly ground pepper

Preheat oven to 375 degrees with the rack in the middle position. Butter four small gratin dishes.

Fry the potatoes in butter in a large skillet oven medium heat, stirring occasionally, until golden, 5-7 minutes.

Place 2 slices of ham in each dish. Divide the potatoes and scallions evenly between the dishes, then add 2 eggs and 1 T. cream to each dish. Season with salt and pepper.

Bake for 15-18 minutes, or until the eggs are set. Serve warm.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 25.

Kale & Goat Cheese Frittata

1 T. extra-virgin olive oil
1 medium yellow onion, chopped
4 c. chopped curly kale
10 large eggs
1/2 c. whole milk
2 T. Dijon mustard
1-1/4 t. kosher salt
1/2 t. black pepper
4 oz. goat cheese, crumbled
1 T. fresh dill

Preheat oven to 400 degrees with the rack in the upper third of the oven.

Heat the olive oil in a 10" ovenproof non-stick (cast iron) skillet over medium-high heat. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium.

Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl. Pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15-20 minutes. Top with the dill before serving.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 172.

Southwest Frittata

3 T. unsalted butter, divided
1 small red or green bell pepper, seeded and chopped
1/4 c. finely chopped onion
1 T. minced seeded jalapeno pepper
6 large eggs
1/4 c. whole milk or half-and-half
2 t. finely chopped fresh cilantro or flat-leaf parsley
2 t. finely chopped fresh oregano
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Monterey Jack cheese
2 T. grated Parmesan cheese
Sour cream and salsa, for garnish

Position an oven rack about 5" from the broiler element and heat the broiler.

In a 10" ovenproof frying pan or omelet pan, over medium heat, melt 1 T. of butter. Add the bell pepper, onion, and jalapeno and saute until tender, 2-3 minutes. Remove the pan from the heat and set aside.

In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the milk and whisk until well combined. Site in the cilantro, oregano, salt, and pepper. Add the vegetable mixture and the Jack cheese to the egg mixture and stir gently until combined.

Wipe the frying pan clean. Add the remaining 2 T. butter and melt over medium heat. Add the egg mixture to the pan. Reduce the heat to low, cover, and cook until the edges are golden brown and the egg mixture is just set in the center but not dry, about 10 minutes. Uncover and remove the pan from the heat. Sprinkle the Parmesan cheese over the top.

Place the pan under the broiler and broil until the top is golden brown, about 2 minutes. Remove the pan from the oven. Serve hot.

Serves 2-4.

Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 175.

Mushroom Frittata

Nonstick cooking spray, for the pan
1 T. unsalted butter
1-1/2 c. sliced fresh white button or baby bella mushrooms
1/4 c. finely chopped onion
1-1/2 t. minced garlic
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
1/2 c. crumbled feta cheese
1/2 c. grated Monterey Jack cheese

Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.

In a large frying pan, over medium heat, melt the butter. Add the mushrooms, onion, and garlic, and saute until the mushrooms are tender and the onion is translucent, about 5 minutes. Remove from heat and set aside.

In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the mushroom mixture, feta, and Jack cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.

Bake for 25-30 minutes or until the edges are puffed up and golden brown and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.

Serves 4-6.

 Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 172.

Zucchini Frittata

Nonstick cooking spray, for the pan
1 T. unsalted butter
1-1/2 t. minced garlic
2-3 small zucchini, thinly sliced
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Gruyere cheese
1/3 c. grated Parmesan cheese

Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.

In a large frying pan, over medium heat, melt the butter. Add the garlic and saute until tender, about 2 minutes. Add the zucchini to the pan, stir to combine, and cook for 1 minute. Remove the pan from the heat and set aside.

In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the zucchini mixture and the Gruyere and Parmesan cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.

Bake for 25-30 minutes, or until the edges are puffed up and golden brown and the center is set. Remove th pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.

Serves 4-6.

Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 170.

Cinnamon Raisin Souffle

1 large or 1-1/2 small loaves of cinnamon raisin bread, chopped (enough to fill a 9 x 12" pan)
12 oz. cream cheese, softened
6 oz. butter, softened
3/4 c. maple syrup, divided
10 eggs
3 c. half-and-half
Cinnamon sugar
Powdered sugar
Additional maple syrup

Place chopped cinnamon bread in a well-buttered 9 x 12" glass pan.

With a mixer, mix cream cheese, butter, and 1/4 c. maple syrup until smooth. Spread mixture on top of bread, leaving some openings in order to pour through the eggs in the next step.

Beat eggs, half-and-half, and 1/2 c. maple syrup. Pour over bread. Sprinkle with cinnamon sugar. Cover and refrigerate overnight.

Uncover and bake 60 minutes at 350 degrees. Cover in the last 10 minutes to keep from burning.

To serve, cut into squares and sprinkle with powdered sugar and drizzle with maple syrup.

Serves 8-12.

Adapted from Camellia Rose Inn Cookbook, p. 11. 
  

Three Cheese Egg Bake

4 eggs
1/2 c. milk
1 t. sugar
1/2 lb. cheese shredded (cheddar, muenster, jack, or combo)
2 oz. cream cheese, cubed
1 c. small curd cottage cheese
1/3 c. butter, melted
1/4 c. all-purpose flour
1/2 t. baking powder

Preheat oven to 350 degrees. Spray a 2-qt. baking dish with cooking spray.

In a medium bowl, beat together the eggs, milk, and sugar. Add the cheeses and butter and mix well. Stir in the flour and baking powder. Pour the mixture into the prepared dish and bake 45-50 minutes, or until a knife inserted in the center comes out clean. Cut into wedges and serve immediately.

This recipe doubles very well; just use a 9 x 12" baking dish.

Adapted from Camellia Rose Inn Cookbook, p. 8.

Tomato-Basil Quiche

1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1 c. Swiss cheese
1 T. flour
6 eggs, beaten
1 T. Worchestershire sauce
1/2 c. half-and-half
1 medium tomato, chopped
1 T. dried basil or 1/2 c. freshly chopped basil

Preheat oven to 350 degrees. Coat an 8" quiche pan with nonstick spray.

Combine cheeses. In a small bowl, toss 1 c. of the cheeses with the flour. Place mixture in the bottom of the quiche pan. Spread the remaining cheese on top.

Lightly whisk eggs together in a bowl. Add half-and-half and Worcestershire sauce and whisk until frothy. Pour over cheese and sprinkle with tomato and basil. Bake 35-40 minutes or until center is domed and nicely browned. Let stand our of oven 20-30 minutes to allow eggs to set up.

Serves 6-8.

Adapted from Camellia Rose Inn Cookbook, p. 4. 

Quiche "Supreme"

Butter
Vegetables of choice: spinach, onion, carrots, kale, celery, mushrooms, and/or broccoli, etc.
2 eggs, beaten (use 3 if eggs are small)
3/4 c. flour
1 c. milk
1/2 t. salt
1/8 t. pepper
4 oz. cheddar or other type of hard cheese, grated, divided

Grease pie plate with butter. Preheat oven to 425 degrees.

Saute vegetables in butter until crisp-tender (or use leftover cooked vegetables without sauce). Place cooked vegetables in pie plate.

In separate bowl, beat eggs. Add flour, seasonings, and milk. Add 3/4 of the grated cheese. Pour egg mixture into pie plate, over vegetables. Bake 30 minutes. Don't overbake.

Remove from oven and sprinkle with remaining cheese. Return to oven and bake about 2 minutes longer, until cheese is melted.

Adapted from a recipe for Crustless Easy Quiche by Betty Batchelder in the Church of the Holy Spirit cookbook, Plymouth, NH. Mrs. Batchelder is the wife of a former chief justice of the New Hampshire Supreme Court.