Category: Breakfast

INGREDIENTS

12 eggs, beaten
2 cans (17oz size) creamed corn
2 small cans chopped green chilies, drained
2 cups extra sharp cheddar cheese, grated
2 cups Monterey Jack cheese, grated
1 Tbsp instant grits
1 1/2 tsp Worcestershire
dash pepper

DIRECTIONS

In large bowl combine all the ingredients. Beat until well mixed. Pour into greased 9 x 13 baking dish. Can be made ahead up to 24 hours. Remove from refrigerator 1 hour before baking. Preheat oven to 325 degrees. Bake 1 hour or until puffed and golden. Serves 12-16.

INGREDIENTS

12 slices bacon, chopped
6 scallions, thinly sliced
12 eggs
3/4 lb fresh mushrooms, thinly sliced
1 1/2 cups milk
3/4 tsp seasoned salt
3 3/4 cups shredded Monterey Jack cheese

DIRECTIONS

Fry bacon until brown. Drain, reserving 2 Tbsp fat. Sauté scallions and mushrooms in the fat until limp. Beat eggs with milk and salt. Stir in bacon, scallions, mushrooms and 3 cups cheese. Pour mixture into a greased shallow 2 quart baking dish. Bake uncovered for 35-40 minutes until set and slightly brown. Sprinkle with remaining 3/4 cup cheese. Return to oven until cheese melts. Bake at 350 degrees. Serves 8.

INGREDIENTS

12 slices white bread, crusts removed, divided
1 lb Italian sausage cut in 1/4″ slices
1/2 lb fresh mushrooms, sliced
1 medium onion chopped
1/4 cup butter, melted
4 cups (1 lb) shredded cheddar cheese, divided
5 eggs, beaten
2 1/4 cups milk
1 Tbsp Dijon mustard
1 tsp dry mustard
1 tsp ground nutmeg
1/2 tsp salt
1/4 tsp pepper
1 Tbsp minced fresh parsley

DIRECTIONS

Place 6 slices of bread in a lightly greased 9 x 13 baking dish. Set aside. Cook sausage and next three ingredients in a large skillet over medium heat until sausage is browned. Drain well. Spoon half of the sausage mixture over the bread. Sprinkle half of the cheese over the sausage. Layer remaining 6 slices of bread, sausage mixture and cheese. Combine eggs and next 6 ingredients. Pour over cheese. Cover and refrigerate 8 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Sprinkle with parsley. Bake uncovered at 350 degrees for 50 minutes. Serves 8-10.

INGREDIENTS

4 sheets of Matzo
2 eggs
salt and pepper to taste
1 Tbsp butter or margarine

DIRECTIONS

Soak the matzo in water until soggy (about 30 seconds). Break the matzo into a bowl into 1″ to 1 1/2″ pieces. Beat the eggs and pour over the matzo. Add salt and pepper and mix well. Melt butter or margarine in a large frying pan and when hot add the matzo mixture. Stir until the egg is cooked. Serves 1 – 2.

INGREDIENTS

10 slices white bread, remove crusts
4 eggs
2 cups milk
3 cups sharp grated cheddar cheese
1 tsp dry mustard
salt and pepper

DIRECTIONS

Butter a 9 x 13 baking pan. Butter both sides of bread with very soft or melted butter. Put a layer of cheese, then bread, then cheese and end with cheese. Beat the rest of ingredients and pour over the bread and cheese and refrigerate overnight. Take out 2 hours before baking. Bake 325 degrees 1 hour or until puffed and golden. Serves 8-10.