Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 3 c. leftover cooked stuffing 4 egg yolks 1 Tbsp. lemon juice 1/2 c. butter, melted 1 Tbsp. minced fresh parsley Dash salt Dash ground nutmeg 1 Tbsp. olive oil 4 eggs 3/4 lb. sliced leftover cooked turkey, warmed Directions: Shape stuffing into four 1/2 inch thick patties; set aside. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt and nutmeg. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. In a large nonstick skillet, heat oil over medium heat. Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165 degrees. Keep warm. Meanwhile, place 2-3 inches of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. To serve, place turkey and eggs on stuffing patties. Top with hollandaise sauce.
Ingredients: FRENCH TOAST: 6 large eggs 1/4 c. plus 2 Tbsp. whole milk 1 1/2 tsp. vanilla extract 1 1/2 tsp. sugar 1/2 tsp. ground cinnamon 1/4 c. unsalted butter, divided 18 slices cinnamon raisin bread SCRAMBLED EGGS: 12 large eggs 2/3 c. whole milk 1/4 tsp. fine sea salt 1/8 tsp. black pepper 2 Tbsp. unsalted butter, divided LASAGNA: 1/4 c. syrup, divided 4 c. ham, chopped and divided 3 c. shredded cheddar cheese, divided 3 c. shredded hash browns 2 Tbsp. olive oil 1/4 tsp. fine sea salt 1/8-1/4 tsp. black pepper Directions: For French toast: in a large mixing bowl whisk eggs, milk, vanilla, sugar and cinnamon until well-blended. Heat 2 Tbsp. butter in the skillet over medium heat. Dip slice of cinnamon raisin bread in egg mixture, flip over and place in skillet. Cook until lightly browned, then flip and cook until slightly puffed up and lightly browned. Remove to plate. Repeat with all slices of cinnamon raisin bread. For scrambled eggs: while preparing French toast, whisk together eggs, milk, salt and pepper in large mixing bowl (4 quarts or larger) until well blended. Cook eggs in 2 batches. Melt 1 Tbsp. unsalted butter in skillet over medium heat; add half of eggs to pan. Agitate with silicone spatula, cooking until there are curds that are set and only a little wet. Remove to paper-towel lined plate; repeat with remaining butter and eggs. For lasagna: preheat oven to 350 degrees. Grease a 9x13 baking dish and lay out layer of French toast in bottom; cutting pieces in half to cover entire surface without overlapping (8-9 slices). Drizzle half pancake syrup over French toast. Spread half eggs and ham over French toast, then sprinkle half cheese over that. Repeat with remaining French toast, pancake syrup, eggs and ham. Press hash browns evenly over ham and eggs; drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes uncovered. Sprinkle remaining cheese over top and return to oven for 10 minutes. Turn broiler on high and bakd for an additional 2-3 minutes or until cheese is caramelized. Let sit for 5 minutes before serving. Drizzle with additional pancake syrup, if desired.
Ingredients: 1/2 c. milk 4 oz. cream cheese, softened 8 eggs 1/2 tsp. garlic powder 1/2 tsp. onion powder Salt and pepper, to taste 2 pkgs. (8 oz. each) refrigerated crescent roll dough 4 oz. cooked ham, thinly sliced 1 c. shredded cheddar cheese Directions: Preheat oven to 375 degrees. Beat milk and cream cheese together until smooth. Mix in eggs, and season with garlic powder, onion powder, salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from 1 package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from the remaining package along the edges of the 2 long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape. Bake in a preheated oven for 25-30 minutes, until cheese is melted and rolls are golden brown.
Ingredients: 1 Tbsp. olive oil 4 links breakfast sausage, casing removed 2 Tbsp. unsalted butter 4 large eggs, lightly beaten 1/4 c. half and half Kosher salt and freshly ground black pepper, to taste 2 Tbsp. unsalted butter, at room temperature 4 slices whole wheat bread 1 c. shredded cheddar cheese Directions: Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 Tbsp. in the skillet. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside. With a butter knife, spread butter on one side of each slice of bread. Place 2 slices, buttered side down, on a work surface. Divide sausage, eggs and cheese evenly on both slices. Top with remaining slices, buttered side up. Heat a large skillet over low heat. Add sandwiches and cover; cook, turning once with a spatula, until golden brown and the cheese has just melted, about 2-3 minutes per side. Slice and serve immediately.
Ingredients: 1/2 c. milk 4 oz. cream cheese, softened 8 eggs 1/2 tsp. garlic powder 1/2 tsp. onion powder Salt and pepper, to taste 2 pkgs. (8 oz. each) refrigerated crescent roll dough 4 oz. cooked ham, thinly sliced 1 c. shredded cheddar cheese Directions: Preheat oven to 375 degrees. Beat milk and cream cheese together until smooth. Mix in eggs and season with garlic powder, onion powder, salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from the remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of the rolls, and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape. Bake in preheated oven for 25-30 minutes, until cheese is melted and rolls are golden brown.
Ingredients: 1 pkg. (6 oz.) stuffing mix for chicken 7 eggs 3 Tbsp. real bacon bits 1/2 c. shredded cheddar cheese Directions: Heat oven to 400 degrees. Prepare stuffing as directed on package; cool slightly. Spray 12 muffin cups with cooking spray. Press 1/4 c. stuffing onto bottom and up side of each cup, forming 1/4 inch rim around top of each. Beat eggs in measuring cup; pour into stuffing cups. Top with bacon and cheese. Bake 20 minutes or until centers are set. Let stand 5 minutes before serving.
Ingredients: 3 eggs 1 can (8 oz.) refrigerated crescent dinner rolls 8 fully cooked breakfast sausage links 4 slices (sandwich-size) cheddar cheese Salt and pepper, to taste Directions: Heat oven to 350 degrees. In small bowl, beat eggs. Reserve 1 Tbsp beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs. Unroll dough onto work surface; separate into triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet. Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each. Bake 15-18 minutes or until golden brown.
Ingredients: 1 Tbsp. vegetable oil 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1 (1/2 c.) medium onion, chopped 1 c. frozen chopped broccoli, thawed and drained 1/2 tsp. salt 1/4 tsp. pepper 1 c. (4 oz.) shredded cheddar cheese 1/2 c. baking mix 1/2 c. milk 2 eggs Directions: Heat oven to 375 degrees. Spray 12 regular size muffin cups with cooking spray. In 10 inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5-7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2-3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese. In medium bowl, stir 1/2 c. baking mix, 1/2 c. milk and eggs with whisk or fork until blended. Spoon 1 scant Tbsp. baking mixture into each muffin cup. Top with about 1/4 c. chicken-broccoli mixture. Spoon 1 Tbsp. baking mixture onto chicken-broccoli mixture in each muffin cup. Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Ingredients: 3/4 lb. bacon strips, finely chopped 1 medium onion, chopped 1 pkg. (30 oz.) frozen shredded hash brown potatoes, thawed 8 eggs 1/2 tsp. salt 1/4 tsp. pepper 1 c. (4 oz. ) shredded cheddar cheese Directions: In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 c. drippings in pan. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon make 8 evenly spaced wells in potato mixture. Break 1 egg into each well. Sprinkle with salt and pepper. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted.
Ingredients: 1 can buttermilk biscuits 1 lb. bulk sausage 1 c. shredded mozzarella cheese 1 c. shredded cheddar cheese 6 eggs 3/4 c. milk Salt and pepper, to taste Directions: Cut biscuits into 6-8 pieces, place in a greased 8x8 pan. Brown sausage on the stove top and drain. Spread sausage over the cut up biscuits. Beat eggs and add milk, salt and pepper. Pour over sausage and biscuits. Sprinkle with cheeses over the top. Bake at 425 degrees for 30-45 minutes. Let sit for 5 minutes before serving.
Ingredients: 1 pkg. Simply Potatoes shredded hash brown potatoes 2 Tbsp. butter, melted 3 eggs 8 slices bacon 1/2 c. diced ham 2 c. shredded cheddar cheese Salt and pepper, for seasoning Directions: Spread potatoes out on a stoneware pizza pan and press into a crust shape. Drizzle with melted butter and sprinkle with salt and pepper. Bake at 425 degrees for 20-25 minutes. While the crust is baking, fry bacon and scramble the eggs. Remove the crust from the oven and sprinkle with the scrambled eggs. Crumble the bacon and sprinkle it over the eggs. Layer the ham over the eggs and bacon. You can add other favorite toppings of your choice (onions, peppers, mushrooms etc). Top with shredded cheese. Return to the oven and bake an additional 20-25 minutes.
Ingredients: 1 pkg. (20 oz.) refrigerated Southwest-style shredded hash brown potatoes 6 eggs 1/2 c. 2% milk 1/8 tsp. salt 1 Tbsp. butter 10 thick-sliced bacon strips, cooked and crumbled 1 1/4 c. (5 oz.) shredded Cheddar Jack cheese, divided Directions: Preheat oven to 400 degrees. Divide potatoes among 12 greased muffin cups; press onto bottom and up sides to form cups. Bake 18-20 minutes or until light golden brown. Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 c. cheese. Spoon into cups; sprinkle with remaining 1/2 c. cheese. Bake 3-5 minutes or until cheese is melted. Cool 5 minutes before removing from pan. Note~ You can use leftover ham as a replacement of the bacon in this recipe.
Ingredients: 1 c. plus 2 Tbsp. flour 1/4 tsp. salt 1/4 c. cold butter 1/4 c. shortening 1/4 c. ice water 8 slices bacon, cooked and crumbled 1 c. shredded Colby & Monterey Jack cheeses 3 eggs 2 c. half-and-half Directions: Heat oven to 425 degrees. Mix flour and salt in a medium bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball (if necessary, stir in more ice water, 1 tsp. at a time, until dough sticks together). Flatten dough to 1/2 inch thick round on large sheet of plastic wrap; wrap securely. Refrigerate 20-25 minutes or until well chilled. Roll out dough on lightly floured surface to 13 inch round. Place in 9 inch pie plate; fold under and flute edge. Sprinkle bacon and cheese onto bottom of crust. Whisk eggs and half-and-half until blended; pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Ingredients: 8 slices sugar-cured deli ham 4 Tbsp. (1 oz.) shredded reduced-fat sharp cheddar cheese 1 scallion, thinly sliced 8 large eggs 1/8 tsp. black pepper HASH BROWNS: 1 lb. Idaho potatoes 1 scallion, thinly sliced 1/2 tsp. salt 1/4 tsp. black pepper 1 Tbsp. vegetable oil
Directions: Preheat oven to 400 degrees. Coat 8 muffin cups with cooking spray. Set aside. Position 1 slice of ham in each of the muffin cups, doubling each slice over to insure that there are no holes in the bottom of the ham "cups". Sprinkle 1/2 Tbsp. cheese and 1/2 Tbsp. scallions in the bottom of each cup. Crack 1 raw egg into each ham cup. Sprinkle each egg lightly with pepper. Bake about 15 minutes or to desired degree of doneness. Carefully remove the egg cups using the ham to lift onto serving plates. HASH BROWNS: Peel potatoes. Grate them using the coarse side of the grated and squeeze out water. Place grated potatoes in a small bowl and toss with scallions, salt and pepper. Heat 1/2 Tbsp. vegetable oil in a nonstick 10 inch skillet over medium-high heat until very hot. Place potato mixture in pan and flatten to cover bottom with a spatula. Cook for 7 minutes or until deep, golden brown. Place a dinner plate over skillet and flip them both over, so browned side of hash browns is facing up. Place remaining oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes, or until deep golden brown. Remove from pan and cut into wedges.
Ingredients: 2 c. frozen hash brown potatoes 1 c. fully cooked ham 1/2 c. onion 2 Tbsp. cooking oil 6 eggs Salt and pepper to taste 1 c. shredded cheddar cheese Directions: In a large skillet, saute potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl beat eggs, salt and pepper. Add to the skillet. Cook, stirring occasionally, until eggs are completely set. Remove from heat and gently stir in cheese.
Ingredients: 1 lb. ground pork sausage 6 c. cubed French bread 2 c. (8 oz.) shredded Cheddar cheese 3 c. milk 6 large eggs, lightly beaten 2 tsp. prepared mustard 3/4 tsp. Worcestershire sauce 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. ground nutmeg Directions: Brown sausage in a large skillet over medium-high heat, stirring until it crumbles and it is no longer pink; drain well. Place bread cubes in a lightly greased 5 quart slow cooker; sprinkle sausage and cheese over bread. In a medium bowl, combine milk and remaining 6 ingredients. Pour over bread in slow cooker. Remove insert from slow cooker; cover insert and chill 8 hours. Return insert to slow cooker. Cover and cook on low setting for 3 1/2 hours.
Ingredients: 1 lb. fresh mushrooms, coarsely chopped 1/3 c. butter, cubed 1/2 tsp. Italian seasoning 1/8 tsp. pepper 4 c. (16 oz.) shredded sharp cheddar cheese 1 3/4 c. cubed fulled cooked ham 1/2 c. shredded Parmesan cheese 2 Tbsp. all-purpose flour 24 eggs 2 c. heavy whipping cream 1 Tbsp. Dijon mustard 1/8 tsp. white pepper Directions: In a Dutch oven, saute mushrooms in butter until tender. Add Italian seasoning and pepper, saute 1 minute longer. Spread mushroom mixture evenly into 2 greased 9x13 baking dishes. In a large bowl, combine the cheddar cheese, ham, Parmesan cheese and flour. Sprinkle over mushroom mixture. In another large bowl, whisk the eggs, cream, mustard and white pepper. Pour over cheese mixture. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. To use frozen casserole: remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350 degrees for 55 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Ingredients: 6 eggs 1/3 c. milk 1/8 tsp. salt 1/8 tsp. garlic powder 1/8 tsp. pepper 1/2 c. shredded cheddar cheese 1/4 c. chopped green onion 4 brown and serve sausage links, chopped 4 bacon strips, cooked and crumbled 2 green onions, chopped
Directions: Preheat grill for indirect medium heat.
In a small bowl, whisk the first 5 ingredients. Pour into 3 disposable foil tart pans (4 1/2 inch) coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions.
Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set.
Ingredients: 1 lb. sliced bacon, diced 1 medium sweet onion, chopped 6 eggs, lightly beaten 4 c. frozen shredded hash brown potatoes, thawed 2 c. (8 oz.) shredded cheddar cheese 1 1/2 c. (12 oz.) 4% cottage cheese 1 1/4 c. shredded Swiss cheese Directions: In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 9x13 baking dish. Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Ingredients: 1/4 c. butter, cubed 2 pkgs. (20 oz. each) refrigerated shredded hash brown potatoes 1 pkg. (7 oz.) brown and serve breakfast sausage links, cut into 1/2 inch pieces 1/4 c. chopped onion 1/4 c. chopped green pepper 12 eggs, lightly beaten Salt and pepper to taste 1 c. (4 oz.) shredded cheddar cheese Directions: In a large skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat for 10-15 minutes or until the potatoes are lightly browned, turning once. Push potato mixture to the sides of the pan. Pour eggs into center of the pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potato mixture. Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.
