Freezer meal: Sausage and cheese egg muffins

Recipe number two made for my friends! They've already tried these and love them. I've made a few egg muffins before (here and here). Being able to make something for breakfast that is easy to freeze and reheat. They also taste delicious, even though I know some people think that reheated eggs aren't great.

Sausage and cheese egg muffins-adapted from Fabulessly Frugal
Total time: 15 minutes
Makes 12 muffins

• 10 eggs
• 1/3 cup low fat milk
• 4 ounces precooked breakfast sausage, diced
• 1 cup cheddar cheese, shredded

Preheat oven to 450 degrees. In a large bowl, whisk eggs and milk together, then gradually add in sausage and cheese. Pour into well greased muffin tins to about 3/4 full. Bake for 8-10 minutes or until tops are set. Let cool slightly and remove gently with a spoon.

If you wish to freeze: Place the muffins in a gallon freezer bag. To reheat, cook in the microwave for 1 1/2 minutes.

Crustless quiche

When Scott woke up to this dish last weekend, he literally asked me, "Why is there a salad in my eggs?" I don't know why people tend to have such an aversion to spinach! It's great for you and delicious. I really do love it in egg bakes.

The original recipe for this quiche was incredibly simple. I added what I had on hand-msuhrooms, onion, ham, and some tomatoes with chiles. You can really do whatever you want with quiches. This needs to cook for an hour, so make it for a brunch or if you get up much earlier than your breakfast companions!

I know people are always wary about eating eggs as leftovers. I'm pretty sure I had this for breakfast the next three days and it was delcious. I kept getting asked at work what it was because it smelled so good so early in the morning!

Crustless quiche-adapted from General Store of Minnetonka Cookbook

Total time: 1 hour 15 minutes

Serves 8

• 3 eggs, beaten
• 8 ounce mushrooms
• 1/2 onion, diced
• 1/2 cup cooked ham, diced
• 1/2 can tomatoes with chiles, drained
• 10 ounce frozen chopped spinach, thawed and drained
• 16 ounces small curd, fat free cottage cheese
• 1/4 cup melted butter
• 1 cup cheddar cheese, shredded
• 1 teaspoon salt

Preheat oven to 325 degrees. In a large bowl, mix ingredients together until well blended. Grease an 8-inch pie plate then pour the egg mixture in. Bake for 1 hour or until eggs are set.

Crab quiche

This is our day-after-Christmas-breakfast. It was quick and simple to put together. I added mushrooms, just because I had some and they're my favorite! The original recipe calls for 1 1/2 cups of egg substitute. I used 4 egg whites, and 2 whole eggs. You could also just use 5 whole eggs if thats what you wish. My other suggestion is to pat dry the zucchini. The quiche seemed very watery and I'm pretty sure that was the culprit!

If you don't know where to get already cooked crabmeat-go to your grocer's fish section. There should be fully cooked, ready to eat flaked crab meat in a refrigerator.

Crab quiche-adapted from Taste of Home Cooking School
Total time: 1 hour
Serves 8

• 6 ounces crabmeat, flaked
• 6 ounces cheddar cheese, shredded
• 1/2 cup zucchini, shredded and patted dry
• 1/2 white onion, chopped
• 4 ounces mushrooms, chopped
• 4 egg whites plus 2 whole eggs (or 1 1/2 cups egg substitute, or 5 whole eggs)
• 1-12 ounce can evaporated milk
• 3/4 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon lemon pepper seasoning
• Dash of paprika

Preheat oven to 400 degrees. In a medium bowl, combine crab meat, cheese, zucchini, onion and mushrooms. Mix together well. Press onto the bottom and up the sides of a greased deep-dish pie plate that has been coated with cooking spray. In another medium bowl, combine the eggs, evaporated milk, mustard, salt and seasoning. Whisk well, then pour over the crust in the pie pan. Sprinkle with paprika.

Place the pie plate on a rimmed baking sheet in case of overflow. Then cook in oven for about 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Huevos rancheros

I've never made or had huevos rancheros before. Now that I've had them, unless someone tells me they are the best thing ever, I don't know that I would ever order them. There wasn't anything wrong with this recipe, there just wasn't anything that was stand out about it. I'd make it again, but it's nothing I think I'll crave. I also feel like you could just warmed up jarred salsa with some additional spices if you want to save even more time (not that this takes long anyway). Additional plus side-this dish can be gluten free if you use corn tortillas!

Huevos rancheros-adapted from Comfort Food by Cooking Light
Total time: 15 minutes
Serves 4

• 4 (6-inch) flour tortillas
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 can chopped green chiles
• 2 teaspoons chile powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon tabasco sauce
• 1 can diced tomatoes, undrained
• 4 large eggs
• 1/4 cup shredded Mexican cheese

Preheat oven to 350 degrees. Coat tortillas with cooking spray and place on a baking sheet. Bake tortillas for about 12 minutes or until crispy.

Meanwhile, heat a large skillet over medium high heat and spray with cooking spray and saute onion and garlic for about 3 minutes. Add green chiles, chile powder, cumin, oregano, tabasco sauce, and diced tomatoes. Cook, for 3 minutes or until thickened. Reduce heat and simmer until eggs are cooked.

In a large skillet, heat cooking spray over medium heat. Cook eggs to your preferred method (I used over easy), about 3 minutes or until cooked through.

Top each individual tortilla with about 1/4 cup tomato mixture. Place egg on top and sprinkle with cheese. Repeat with remaining tortillas.

Ham and Mushroom Frittata

I'm back going through my cookbooks for a change! I haven't yet used my cask iron skillet for a frittata so I was excited when I came across this recipe. I mostly use that skillet for bacon. Lots and lots of bacon. Did you know we really like bacon in this house?

Anyway, I sliced up some ham and mushrooms and did this. I might use cooking spray instead of butter next time, it all stuck to the bottom of the pan a bit much (it's currently soaking in my sink). Either way, a really delicious egg dish that doesn't take much to make. You could also do it like almost any other omlette or egg bake and add your favorite ingredients. Case in point-the original recipe calls for broccoli. I accidentally bought mushrooms and deiced to use those instead. 

One of the best things about learning to cook, you don't need to follow the recipe to a 't'. You can feel free to add ingredients and mix things up a bit to 1. What you have in the house, and 2. What you like to eat.

Ham and Mushroom Frittata-adapted from Taste of Home Cooking School

Total Time: 15 minutes

Serves 4

• 6 eggs
• 1/4 teaspoon pepper
• 1 cup cooked ham, diced
• 1 1/4 cup swiss cheese, shredded and divided
• 8 ounces mushrooms, sliced
• 1 tablespoon butter

In a medium bowl, whisk eggs, pepper, ham and 1 cup cheese. Set aside. In a 10 inch oven proof cast iron skillet, saute mushrooms in butter over medium heat for about 4 minutes. Pour in egg mixture, cover and cook for 4-6 minutes or until eggs are almost set.

Turn on broiler. Add remaining cheese to top of eggs and place in broiler for 4-6 minutes or until eggs are set and cheese is melted. Let stand for a few minutes.

Mini Frittatas with Proscuitto and Parmesan

I recently posted another recipe for eggs in a muffin tin. I really want to get rid of the muffin tin trend, but I just like it so much! It really is convenient, and especially with these mini egg bakes, you can pop them in the microwave in the morning!

I absolutely love anything with proscuitto in it and this totally hit the spot! They're super easy to make for your early mornings :)

Mini Frittatas with Proscuitto and Parmesan-adapted from All Parenting
Total Time: 30 Minutes
Serves 12

• 9 eggs
• 2/3 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 1/2 ounces proscuitto, roughly chopped
• 1/4 cup Parmesan cheese
• 2 green onions, sliced

Preheat oven to 375 degrees. Lightly coat a 12-cup muffin tin with cooking spray.

In a large bowl, whisk eggs, water, salt and pepper. Place even amounts of the proscuitto, cheese and green onions into each of the muffin tins. Pour egg mixture over the meat and cheese until cups are 3/4 full.

Bake in oven for 25-30 minutes or until cooked through. Remove with a spoon and eat right away or refrigerate in an air tight container.

Egg Muffins with Sausage and Spinach

As much as I think putting food in muffin tins is a fad, I do like it. These are really great warmed up the next day, so if you know you have a busy week, whip these up on Sunday night! You can put your own favorite ingredients in them, but I did like the ones that were in this recipe as something a little bit different.

Egg Muffins with Sausage and Spinach-adapted from Two Peas and Their Pod
Total Time: 30 Minutes
Serves 6 (12 muffins)

• 3 sausage links
• 5 egg whites
• 2 whole eggs
• 1/4 cup low fat milk
• Salt and pepper, to taste
• 1/4 cup spinach, chopped
• 1/4 cup cheddar cheese, shredded

Preheat oven to 350 degrees. In a medium skillet, cook the sausage links thoroughly. Cut into 1/2 inch pieces.

In a large bowl, whisk the eggs. Whisk in milk, salt, pepper and spinach. 

Grease a 12-cup muffin tin with cooking spray. Pour egg mixture evenly into cups. Distribute cheese and sausage evenly between each cup.

Bake for 20 minutes or until muffins are firm in the center. Remove from muffin tins gently with a spoon.

Cheesy Sausage Egg Bake

We celebrate the holidays a little differently since Scott and I moved to Milwaukee. His family is here, but my family is about 5 hours away, in  Minneapolis. Because of this, there's no way we'd be able to see both families for all holidays. Therefore, we decided to just do Thanksgiving with one family, Christmas with the other. The next year, we swap. For us, this works pretty well.

This year, we spent Christmas in Minneapolis, so the weekend before, we went to Scott's mom's house and had brunch. I said we'd bring the egg dish, much like we did the day before. Here's a picture of the lovely snowstorm we had the morning of our Christmas celebration. Scott's mom's is only a mile or two down the road, but it took us almost 15 minutes to get there!

And because I feel like sharing, this is probably one of my favorite gifts from Christmas from my soon-to-be sister in law! A wine cork holder! Our wedding is likely going to be wine-themed, and I was thinking of making a cork H for "Harris," but for now it works for Heather too! You can also see we have some wine drinking to do.

When I asked Scott what he wanted to make, he just said, "Something with Bisquick in it." I was a bit skeptical, but everything we've made into a Bisquick bake lately has turned out really good.

This recipe turned out absolutely fantastic! You could really add whatever veggies or meat you want to it and make it your own. It's very easy to make and you can prepare it up to 12 hours ahead of time so you don't have to worry about getting up super early to get breakfast ready!

Cheesy Sausage Egg Bake-adapted from Betty Crocker

Total Time: 60 Minutes

Serves 12

• 1 tablespoon butter
• 4 ounces mushrooms, sliced
• 1 small onion, diced
• 1 pound Italian sausage, cooked and drained
• 2 cups cheddar cheese, shredded
• 1 1/4 cups Bisquick mix
• 1 cup 1% milk
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons oregano
• 1 teaspoon black pepper
• 12 eggs

If cooking right away, preheat oven to 350 degrees. In a medium skillet, melt butter over medium heat and saute mushrooms and onions until tender.

Meanwhile, grease a 9x13 inch baking dish and place mushrooms, onions, sausage and cheese in the dish. In a large bowl, whisk together Bisquick, milk, salt, oregano, pepper and eggs until well blended. Pour over sausage mixture.

Bake uncovered 30-35 minutes or until golden brown on top. 

If making ahead of time, cover uncooked dish and refrigerate up to twelve hours ahead of time. Bake time may need to be slightly longer.

Frittata Primavera

I wish that egg dishes were something that can be prepared the night before and thrown in the oven right away. I wish I could have time to make breakfast every morning, but I just haven't had the motivation yet.

Anyway, sorry for the rant. This recipe spoke to me because I love all the flavors in it. I definitely added a lot to the original recipe-ham, onion, tomato, and next time I would definitely add some mushrooms. I can't find the recipe on Taste of Home's website, which is weird, so I can't link to the original recipe. The flavors were great, even though I had some huge asparagus spears to deal with!

Frittata Primavera-adapted from Taste of Home Cooking Schools
Total Time: 40 Minutes
Serves 8

• 3/4 pound fresh asparagus, trimmed, cut into 1 inch lengths
• 1 red pepper, chopped
• 1 small onion, chopped
• 1/2 tomato, chopped
• 1 clove garlic, minced
• 8 eggs
• 2 tablespoons water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces cream cheese, cut into small cubes
• 4 ounces shredded mozzarella cheese
• 3 ounces chopped, cooked ham

Heat oven to 350 degrees. Cook and stir the vegetables in a large skillet over medium-high heat 3 minutes, or until crisp tender.

Beat eggs, water, salt and pepper in medium bowl until well blended. Pour into greased 8x8 inch baking pan, sprinkle cream cheese, mozzarella and ham and lightly mix. Bake 30 minutes or until puffed and golden brown.

Best of Heat's Kitchen-January 2013

The most viewed posts from January!

1. Feta Pasta Salad--a huge hit for gatherings! So delicious!

2. Scalloped Potatoes and Ham-When you want some comfort food, but don't want to stand over the stove or oven all day!

3. Switch up your plain ol' chicken breasts with Mushroom-Herb Chicken!

4. A great, simple, yummy egg bake! Cheesy Potato Breakfast Bake

5. Buttermilk Mashed Potatoes-To use up that extra buttermilk you have from some other recipe!

Cheesy Potato Breakfast Bake

I made this for breakfast on Christmas morning. I had bought a bunch of cottage cheese when it was on sale and realized that I still had a bunch leftover. I thought this was great! It was so easy to put together and delicious to eat! I'll definitely use it going forward with company!

Cheesy Potato Breakfast Bake

Cheesy Potato Breakfast Bake-adapted from TheKitchenCookie
Total Time: 1 hour
Serves 6

• 1 bag frozen shredded hash browns
• 1/4 cup butter, melted
• 1/4 cup onion, chopped
• 8 ounces mushrooms, chopped
• 1 pound cooked ham, diced
• 2 cups shredded cheddar cheese, divided.
• 24 ounces small curd, fat free cottage cheese
• 6 eggs, beaten

Preheat oven to 350 degrees. Layer, in order, in a 9x13 inch baking pan hash browns, butter, onion, mushrooms, ham, 1 cup cheddar cheese, and cottage cheese. Top with eggs, and remaining cheese. Cook in oven for about one hour.

Frittata with Potato and Prosciutto

Frittatas are slowly becoming a favorite of mine-both for breakfast and dinner. They are a little bit heartier than just eggs, but not overwhelming. And you can put so much stuff in them to make them your own!

This recipe is definitely a new favorite. The potatoes turned out amazing, and the prosciutto gave it just enough salt and flavor. This is super easy and quick to make-it would be perfect for a Sunday morning when you have guests! Give it a try, and let me know what you think!

Frittata with Potato and Prosciutto

Frittata with Potato and Prosciutto-adapted from Everyday Italian by Giada De Laurentiis
Total Time: 25 Minutes
Serves 6

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 3 small yellow potatoes, peeled and cut into 1/2 inch cubes
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 large eggs
• 1/4 cup whipping cream
• 1/4 cup grated Parmesan cheese
• 2 ounces thinly sliced prosciutto, coarsely chopped
• 1 tablespoon dried basil

In a large nonstick skillet, heat the oil over medium heat. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes.

In a medium bowl, whisk the eggs, whipping cream, Parmesan cheese, prosciutto and basil. Stir the egg mixture into the skillet. Cover and cook over medium-low heat until egg mixture is set.

Spinach and Ricotta Quiche

Scott always gets scared when I make an egg dish--frittatas and quiches alike. One of my very first (like way before this blog, freshman year in college) attempts at cooking was a quiche. And I didn't know the portions for green peppers and it was way too many peppers for one quiche. And neither of us really like green peppers anyway. But this was pretty tasty. I've never worked with puff pastry before, and I thought it was delicious! There's a lot of flavor-especially if you get good Italian sausage!

Spinach and Ricotta Quiche

Spinach and Ricotta Quiche-adapted from Everyday with Rachael Ray
Total Time: 1 hour, 10 minutes
Serves 4

• 1 sheet frozen puff pastry, thawed
• 1/4 cup olive oil
• 5 ounces frozen chopped spinach, thawed and drained
• 4 ounces sliced mushrooms
• 1 red pepper, chopped
• 3 green onions, sliced
• 1/4 pound Italian sausage
• 4 eggs
• 8 ounce ricotta cheese
• 1/2 cup milk

Preheat the oven to 400 degrees. Press the puff pastry into a pie plate, trim the edges. Prick the bottom all over with a form, line with parchment paper, and place and oven safe bowl over the top. Bake until golden, about 20 minutes. Transfer to a rack to cool, and turn oven down to 350 degrees.

In a large skillet, heat 1 tablespoon olive oil over medium high heat and cook sausage until browned. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together eggs, ricotta and milk; pour into pie shel. Bake until the eggs are set and the crust is golden, about 35 minutes.

Nutrition Facts
4 Servings
Amount Per Serving
Calories		406.9
Total Fat		30.5 g
	Saturated Fat	8.2 g
	Polyunsaturated Fat	4.2 g
	Monounsaturated Fat	19.2 g
Cholesterol		272.7 mg
Sodium		456.7 mg
Potassium		357.4 mg
Total Carbohydrate		14.3 g
	Dietary Fiber	1.7 g
	Sugars	3.2 g
Protein		19.6 g

Hash Brown Quiche

I've mentioned before that Scott doesn't like breakfast for dinner. But I never want to get up early and actually make something that takes a long time for breakfast. So, in the end I always end up making breakfast for dinner!

This is my first recipe from a cookbook I got for Christmas. It is a collection of recipes compiled by the General Store of Minnetonka (which I LOVE by the way!)

This is a dish I wouldn't do again for dinner, but I would definitely make it for guests for breakfast! The original recipe says to bake the hash browns in the oven first, but next time I am going to do them on the skillet so they all get crispy (only the very outsides got crispy).

Hash Brown Quiche-adapted from the General Store of Minnetonka Cookbook
Total Time 30 Minutes
Serves 6

• 15 ounces frozen shredded hash browns, thawed
• 1 cup shredded pepper jack cheese
• 1 cup shredded Swiss cheese
• 1 cup diced cooked ham
• 1/2 cup low fat milk
• 4 eggs
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon black pepper

Preheat oven to 350 degrees. Cook hash browns to your desired crispy-ness. Fit hash browns into a greased 10-inch pie plate, forming a solid crust. Sprinkle cheeses and ham evenly over the bottom of the crust. In a small bowl, beat the milk with eggs and seasonings. Pour over cheeses and ham. Bake uncovered for about 30 minutes or until knife inserted in center comes out clean. Cut into 8 pie-like pieces for serving.

Eggs Benedict

This isn't one of the best recipes I've ever posted. It's very basic and really a short-cut type of recipe. But it was in the WeightWatchers 15-minute book so I thought I'd try it. Plus I love eggs benedict!

Eggs Benedict-Adapted from Weight Watchers Five Ingredient 15-Minute Recipes
Total Time: 15 Minutes
Serves 4

• 4 large eggs
• 1/2 cup fat-free milk
• 1 package Hollaindaise sauce mix
• 1 tablespoon butter
• 4 slices Canadian bacon
• 2 light multigrain English muffins, split and toasted
• 1/2 teaspoon freshly ground black pepper

Cook eggs to your liking (poached, over easy, sunny side up). While eggs cook, place milk and 4 1/2 teaspoons sauce mix in a small saucepan, reserving remaining sauce mix for another use; stir with awhisk until blended. Add butter to milk mixture. Cook, stirring constantly, over medium heat until sauce thickens.

Place bacon slices on a paper plate; cover slices with a paper towel. Microwave on HIGH 10 seconds or just until warm. Place 1 bacon slice on each muffin half, place one egg on top, and top with 2 tablespoons sauce.

Breakfast Tacos with Homemade Salsa

I love breakfast for dinner! I don't do it often, but it really is a cheap, quick and simple way to make dinner. Scott isn't a big fan, so when I told him I was making breakfast tacos, he wasn't thrilled. The end result, however, was FANTASTIC! This was definitely filling enough to make for dinner! Plus the flavors of the salsa were amazing. If I remember right, we both went back for seconds!

Breakfast Tacos with Homemade Salsa

Breakfast Tacos with Homemade Salsa-Adapted from Cooking Light's Comfort Food Diet
Total Time: 15 Minutes
Serves 4

• 1 cup chopped tomato
• 1/2 cup chopped red onion
• 1 tablespoon dried cilantro
• 1 teaspoon minced jalapeno pepper
• 1/4 teaspoon kosher salt
• 4 teaspoons fresh lime juice
• 1 teaspoon minced garlic
• 1 cup refried beans
• 1/4 teaspoon ground cumin
• 1 tablespoon low-fat milk
• 6 large eggs, lightly beaten
• Cooking spray
• 1/4 cup chopped green onions
• 8 (6-inch) tortillas
• 1/2 cup shredded Monterey Jack cheese 
• 8 teaspoons reduced-fat sour cream

Combine first 5 ingredients in a small bowl. Stir in 2 teaspoons juice and 1/2 teaspoon garlic. Combine beans, remaining 2 teaspoons juice, remining 1/2 teaspoon garlic, and cumin in another bowl.

Combine milk and eggs in medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; saute 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly. Remove from heat.

Warm tortillas according to package directions. Spread 1 tablespoon bean mixture on each tortilla. Spoon about 2 tablespoons egg mixture down center of each tortilla. Top each serving with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream.

Potato, Tomato & Feta Frittata

I've never made a frittata before, but when Scott finds a recipe for one in one of my books, he always asks what it is. So I decided to make one. And this was a very interesting dish. I think the tomatoes were what made it so different. I honestly don't think I'd make it again, but it wasn't bad either, just not really our thing. But give it a whirl!

Potato, Tomato & Feta Frittata - adapted from Easy Family Meals
Tota Time: 10 Minutes
Serves 4

• 2 tablespoons olive oil
• 1/2 bag (16oz) frozen diced potatoes
• 1 teaspoon rosemary
• 2 cloves garlic
• 1 can (14 ounces) diced tomatoes, drained
• 1/2 teaspoon black pepper
• 6 eggs
• 1/2 cup crumbled feta cheese

Heat oil in large nonstick skillet over medium-high heat. Add potatoes, rosemary, garlic and tomatoes. Cook, stirring occasionally, 3 minutes or until heated through and liquid evaporated

Beat eggs, 1/4 cup water and pepper in a bowl. Pour into skillet. Cook 1 minute, or until edges start to set. With spatula,  carefully lift up edge to let uncooked egg run underneath. Sprinkle with cheese. Cover and reduce heat to low. Cook 2 minutes more, or until eggs are cooked through.

Creamy Deviled Eggs

I never remember how to boil eggs and always have to look it up. This website helped a lot! I wouldn't say I love deviled eggs, but I definitely don't hate them. I decided to try it. The picture of these looked so good, but in the end, they were a little salty for me. I wouldn't make this recipe again (1.5/5), but will continue to search for one!

Creamy Deviled Eggs-adapted from the Taste of Home's Cooking School Magazine
Total Time: 30 Minutes
Makes 6 Servings

• 6 hard-cooked eggs, peeled and havled
• 2 ounces cream cheese, softened
• 2 tablespoons plain Greek yogurt
• 1/2 teaspoons Dijon mustard
• 3/4 teaspoon dried dill weed
• 1/4 teaspoon celery salt
• 1/4 teaspoon plus 1/8 teaspoon onion powder
• 1/8 rounded teaspoon white pepper

Remove egg yolks; discard all but four halves. Place the reserved yolks in a food processor. Add cream cheese, yogurt, mustard, 1/2 teaspoon dill weed, celery salt, onion powder, and pepper. Process just until smooth; adjust seasonings if necessary.

Spoon 1-3/4 teaspoons filling into each egg white half. 

Feta Brunch Bake

 I have had a huge craving for eggs recently, so I was excited to make this recipe! It turned out great! If I made it in the future I would definitely add mushrooms (just 'cause I like them and they go well with everything), and probably some diced ham as long as no one was looking for a vegetarian dish.  I forgot my camera in my car, so no picture this time-sorry! Also, I finally remembered to cut the recipe in half this time (but I put the original recipe below), so I don't have  TON of left overs!

Feta Brunch Bake

•  1 red bell pepper
• 2 bags (10 ounces each) fresh spinach, stemmed
• 6 eggs
• 6 ounces crumbled feta cheese
• 1/3 cup chopped onion
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon dried dill weed
• Dash black pepper

Preheat broiler. Place bell pepper on foil-lined broiler pan. Broil, 4 inches form heat, 15 to 20 minutes or until blacked on all sides, turning every 5 minutes with tongs. Place in paper bag; close bag and set aside to cool about 15 to 20 minutes. To peel pepper, cut around core, twist, and remove. Cut in half and rub off skin; rinse under cold water. Cut into 1/2-inch pieces.

Place 1 quart water in 2-quart saucepan over high heat; bring to a boil. Add spinach. Return to a boil; boil 2 to 2 minutes or until crisp-tender. Drain; immediately plunge spinach into cold water. Drain; let stand until cool enough to handle. Squeeze spinach to remove excess water; finely chop.

Preheat oven to 400 degrees. Grease 1 quart baking dish. Beat eggs in large bowl with electric mixer at medium speed until foamy. Stir in spinach, bell pepper, cheese, onion, parsley, dill and black pepper. Pour egg mixture into prepared dish. Bake 20 minutes or until set. Let stand 5 minutes before serving. Garnish as desired.

Total Time: 40 minutes
Serves 4

Egg Salad English Muffins

I really enjoyed the concept of this breakfast dish. It is basically something you could put together the night before, and throw in the oven in the morning. However, it has a very big mustard taste which is not for me at all. If I made this in the future, I would play around with the flavors somehow...just haven't figured that out yet.

Egg Salad English Muffin

• 3 hard-cooked eggs
• 1/4 cup mayonnaise
• 1/4 teaspoon prepared mustard
• 2 English muffins, split and toasted
• 4 slices Canadian bacon
• 1/4 cup shredded cheddar cheese

In a small bowl, combine the eggs, mayonnaise and mustard. Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese.

Bake at 350° for 6-8 minutes or until cheese is melted.