Elegant Eggs

4 large fresh eggs
3/4 cup cream cheese
splash of half and half
sprinkle of oregano
sprinkle of parsley
sprinkle of thyme
sprinkle of basil
salt and pepper

Beat well and cook over high heat stirring constantly until light and fluffy. 
Top with grated cheese of your choice or serve as is.
Great with crispy bacon, warm breakfast bread right from the oven and fresh fruit.

ENJOY!

Best Baked Eggs

If I could pick a personal chef, it would be Karin Calloway.... another great recipe from her!

by Karin Calloway

I call these the “best” baked eggs for two reasons. First of all, they’re delicious. Second, they free you up to prepare the rest of your breakfast or brunch while they bake.

Maybe a third reason to bake up this simple egg dish is that you can add whatever you have on hand to flavor up the eggs. While the recipe below is my favorite combination of ingredients, feel free to dig through the fridge and use whatever cheese or combination of cheeses you find. You can’t go wrong with crumbled goat cheese combined with the fresh herbs, and sharp cheddar would be delicious, too. Add some diced ham, crumbled bacon or browned sausage if you’d like a more substantial dish. The possibilities are limitless.

The eggs puff up when baking, but they deflate quickly. They’re delicious served immediately and leftovers reheat well in the microwave.

• 1 cup shredded gruyere cheese
• 2 Roma tomatoes, cored and diced
• 2 tablespoons fresh herbs (basil, chives, thyme)
• 2 green onions, chopped
• 12 eggs
• 1 cup milk
• 1 teaspoon ground dry mustard
• Sea salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray. Sprinkle cheese, herbs and green onions evenly in the bottom of the pan.

Beat eggs, milk, mustard, salt and pepper together in a bowl. Pour egg mixture on top of cheese.  Bake for 45 minutes or until firm.

Makes 6-8 servings.

Breakfast Spinach Tarragon Quiche Phyllo Cups

6 sheets phyllo dough, thawed
6 eggs, organic
6 tablespoons water
12 ounces spinach, drained well
1/2 cup shredded white cheddar cheese (or any shredded cheese you like)
2 tablespoons all purpose white whole wheat flour
1 tablespoon dried tarragon
Salt and pepper to taste
spray organic olive oil

Preheat oven to 425 degrees. In a bowl, mix together eggs, water, spinach, cheese, flour, tarragon, and salt and pepper until well blended.

Open Phyllo dough and on a dry surface, open the inner package and lay the dough sheets out flat. Remove six sheets and place under a slightly damp, clean kitchen towel. Place the remainder back into the package as it was removed and place back in freezer. Remove the kitchen towel and cut the Phyllo dough into approximately six even squares. They won’t be exactly even, but that’s fine for this recipe.

In a large muffin pan (at least 6 muffin openings), place the fillo dough squares into each of the muffin cups so some of the dough extends past the rim of the muffin cup. Repeat for remaining five cups. Spray the fillo cups with a light spray of the olive oil. Equally divide quiche mixture into each of the fillo cups taking care not to overfill. Bake in a 425 degree oven for approximately 10 to 12 minutes or until fillo is slightly brown and quiche is firm to the touch. Ovens vary in temperature so pay attention. Carefully remove from muffin tins and allow to slightly cool. Best served warm.

Serving
Serves 5-6

Breakfast and Brunch Bundles

This is another recipe from Inn Cuisine -

This recipe originally appeared in The Best of Country Breakfast and Brunch (Reiman Publications, 2007), Maple Toast and Eggs.

Simple, yet sublimely ingenious and easily customized to suit your needs and preferences, serving breakfast or brunch has never been so cleverly bundled into one, tidy package.

Built in layers you create in a muffin tin, the end results are Breakfast & Brunch Bundles that can contain nearly any combination of flavors. From traditional bacon and eggs (as shown in these photos), you can step up your breakfast menu to include: ham and eggs, smoked salmon and eggs, sausage and eggs, You could even go veggie-style with: asparagus and eggs, red and green peppers and eggs (think Christmas Bundles), leeks and eggs, broccoli and eggs, or the tempting combination of spinach, garlic and eggs.

(Note - I also whisk up a few eggs with seasonings and pour over to make this a mini quiche since I don't like anything but hard cooked eggs)

Really want to dazzle your guests? Create Mini-Omelet Bundles using mushrooms,tomatoes and onions, or a combination of veggies and meat. Add your favorite shredded cheese, top with salsa, hot sauce or Hollandaise, and let the flavor explosion begin! The array of customizable Bundles you can create need only be limited by your imagination and tastes. Open up that fridge and see what’s on hand. Get creative. You don’t need a lot of ingredients, using last night’s leftovers will do!

Whatever ingredient mix you decide to include, be sure to allow 1 egg and 1 slice of bread per muffin cup, along with a dash of your favorite seasoning(s) and make sure you have some butter and corn syrup, maple syrup, molasses or sweet sorghum on hand. Within minutes you’ll be armed and ready to create delicious Breakfast or Brunch Bundles that will showcase your originality and preferences as a cook.

1. Depending on how many Bundles you’ll be making, break out your standard-size 6 or 12 cup muffin tin(s). Coat each cup lightly with non-stick cooking spray.
2. Choose the bread of your preference. This can be any sandwich bread you have on hand, or any artisan bread that calls your name. Like it sweet? Try cinnamon-raisin bread. Like it savory? Use 12 grain. Whatever bread you would use as toast, you can use here. Cut off the crusts, flatten each slice using the heel of your hand and lots of pressure, or roll each slice flat using a rolling pin. Allow 1 flattened, crustless slice of bread per muffin cup.
3. Over low heat, begin melting butter and your binder of choice (i.e. corn syrup, maple syrup, molasses or sweet sorghum will do). Use 1/4 cup butter and 1/2 cup binder (syrup) per dozen eggs. Halve or double these measurements as needed (i.e. if only making 6 Bundles instead of 12, use 1/8 cup butter and 1/4 cup binder/syrup). Cook only until butter is melted; set aside.
4. Next, decide on your filling. You won’t need much: 1 broken slice of bacon (what I used here) or sliced link of sausage will do. Perhaps a few, small chunks of ham, or slices of smoked salmon. The same goes for veggies as well—whatever base you decide to use (as this layer will go underneath the egg), just make sure it’s cooked thoroughly prior to building your Bundles. Note – If using a combination of meat, seafood, veggie, and/or cheese, a little dab will do. Resist the urge to use too much, or create too thick a layer. You must leave room for the egg to top each Bundle.
5. To begin building the Bundles, brush 1 side only of each flattened piece of bread with the melted butter/binder (syrup) mixture. Press syrup side down into lightly greased muffin cups. Remember to allow 1 slice of bread per muffin cup/Bundle. If the bread overlaps itself inside the cups, that’s fine. If the bread tears, simply press it together and mend as you would a pastry dough.
6. Next, divide your pre-cooked meat, seafood, and/or vegetables into a thin, even layer for each Bundle you are building. Be sure to leave plenty of room to top with an egg. This layer of meat and/or veggie doesn’t have to be solid, about a tablespoon (slightly more or less) per cup will do.
7. Carefully break 1 egg into each cup and allow to spread naturally. Do not force the egg to spread or you’ll risk breaking the yolk.
   
8. Lightly top each Bundle with your favorite seasoning(s), basic salt and pepper will do. Season according to range of ingredients used and/or end flavor desired.
9. Cover loosely with aluminum foil, creating a tented effect to prevent the foil from touching the eggs.
10. Bake at 400 degrees F for approximately 17-20 minutes, depending on the accuracy of your oven and desired degree of doneness. Baking for 17 minutes (or less) will yield a more soft-cooked egg, while cooking longer will yield hard-cooked egg results. Be sure to cook eggs completely (until yolk and white are firm) to avoid any potential for illness.
11. Garnish if desired and serve immediately, allowing 2+ Bundles per guest.

Emeril's Texas Toast Breakfast Casserole

* 6 eggs
* 1 cup half and half
* 2 tablespoons green onions, chopped
* Salt and pepper
* Butter to grease pan
* 6 slices of Texas Toast (thick cut, crusty white bread)
* 1 pound spicy pork sausage, cooked and drained of fat
* 1 cup grated Cheddar cheese

In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.

Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.

Breakfast Pizza with spinach and eggs

* 1 prepared thin pizza crust (about 10 ounces), such as Boboli
* 3 tablespoons extra-virgin olive oil
* 8 large eggs
* 1 (10-ounce) package frozen chopped spinach, cooked and squeezed dry,
reserving 1 tablespoon of the liquid
* 1 cup chopped onion, about 1 medium onion
* Dash red pepper flakes
* Kosher salt
* Freshly ground black pepper
* 1/2 cup shredded Cheddar

Directions

Preheat the oven to 450 degrees F.

Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto the middle rack of the oven and bake for 10 minutes.

While the crust is cooking, break the eggs into a bowl and add the reserved spinach liquid. Whisk them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.

Spread the egg mixture evenly onto the baked pizza crust and top with the cheese. Return to the oven until the cheese is melted and lightly browned, about 1 minute. Serve hot.

She Loves Wine's Fluffy Scrambled Eggs

Now don't say "ewww" when you see what I use in these...they are not only light and fluffy, they taste great!

My preference is to always cook an egg in bacon grease but if I don't have that, I will spray the frying pan with PAM


In a medium size bowl....... add
4 eggs
a heaping soup spoon of HELLMANS REAL MAYONAISE ( NOT Miracle Whip)
2 spoonfuls of water
Beat with a whisk, it will look real lumpy, ignore that - pour into your hot frying pan and scramble the eggs. Enjoy!