Roasted Pepper and Eggplant Frittata
- 10 eggs
- 1/2 c milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp olive oil, divided
- 2 c finely chopped peeled eggplant
- 1 12- to 13-oz. jar roasted bell peppers,
- drained, chopped
- 1/4 c shredded Parmesan cheese or grated Parmesan cheese
Tony Chachere's Special herbal blend
nutmeg~just a pinch
1. Whisk eggs, milk, seasonings, salt, and pepper in medium bowl until well-blended.
2. Heat 2 tbsp of the oil in large ovenproof nonstick skillet over medium heat until hot. Cook and stir eggplant 5 to 8 minutes or until tender. Stir in bell peppers.
3. Add remaining 1 tbsp oil to skillet; heat until hot. Pour egg mixture over vegetables. Cook, covered, over medium to low heat 12 to 15 minutes or until almost set, occasionally lifting edges with spatula and tilting skillet to allow uncooked egg to flow to bottom of skillet.
4. Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 1 to 2 minutes or until golden brown. Cut into wedges.
- 1 lb ground breakfast sausage
- 1 8 oz package refrigerated crescent rolls
- 1 c frozen hash brown potatoes, thawed
- 1 c shredded Cheddar cheese
- 5 eggs
- 1/4 c milk
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 1/4 c grated Parmesan cheese
- 1/8 tsp Mrs Dash Onion and Herbs
- 1/4 tsp minced onion
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
- Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
- Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
- Bake in preheated oven until eggs are set, about 25 to 30 minutes.
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 10 oz package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 c shredded Muenster cheese
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
You can choose to use sausage or bacon, or both in this recipe. Because it's one of those "fill it with what you want" type of recipes, I always do sausage, and onion, peppers, sun dried tomatoes, and bacon crumbles. Make it 24 hours before you want to eat it since it is a bake and rebake recipe. It's yummy!
- 10 bread slices, cubed
- 1 lb. bulk pork sausage, cooked and drained or bacon, crumbled
- 4 oz. can sliced mushrooms, drained or other choice
- 9 oz. pkg. frozen asparagus pieces, thawed and drained or other choice
- 2 c grated Cheddar cheese
- 2 tbsp. flour
- 1 tsp. dry mustard
- 2 tsp. dried basil leaves
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 tbsp. butter, melted
- 8 eggs
- 3 c milk
2. Layer 1/2 of bread, cooked sausage/bacon, vegetables and cheese in dish. Repeat layers, ending with cheese.
3. In large bowl, combine remaining ingredients and beat well to mix. Pour over layers in baking dish.
4. Cover tightly and refrigerate overnight.
5. In the morning, preheat oven to 350 degrees. Bake casserole for 60 to 70 minutes until puffed and light golden brown.
Italian Breakfast Casserole
- 1 lb. Italian pork sausage
- 10 eggs, lightly beaten
- 3 c. milk
- 2 tsp. dry oregano
- 1 tsp. salt
- 6 c. cubed bread
- 2 c. (8 oz.) shredded Italian cheese blend
- 1/2 tsp. black pepper
- 1/2 c. thin-sliced green onions
2. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink; drain and set aside.
3. In large mixing bowl, combine eggs, milk, oregano and salt; stir well.
4. Distribute half of the bread cubes evenly in a buttered 9 x 13 x 2-inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half the onions. Repeat layering using remaining bread, pepper, cheese, sausage and onions. Pour egg mixture evenly over casserole.
5. Bake uncovered for 60 minutes or until eggs are set.
Tent with foil if top begins to brown too quickly. This can also be prepared up to 12 hours in advance and stored in the refrigerator until baking time in the morning.
- 1/4 cup chopped green pepper
- 1/4 cup chopped red bell pepper
- 1/4 chopped onion
- 8 eggs
- 1/2 tsp fajita seasoning
- 1/8 tsp hot sauce
- 1/4 cup milk
- 3/4 cup shredded Mexican cheese (Monterey jack, cheddar, etc)
- 4 fajita size tortillas
- Chopped fresh cilantro
2. Beat eggs, seasoning, hot sauce, and milk, with a whisk or fork, until well blended. "Scramble" eggs while cooking until semi-firm. Add 1/2 cup of the cheese and cook until melted.
3. Warm the fajitas by placing in a microwave for 25 seconds.
4. Place 1/4 of scrambled egg mixture in each fajita and roll up. Top each fajita with the remaining cheese and heat in the microwave until the cheese melts.
5. Sprinkle fresh cilantro over the fajitas and serve with salsa on the side.
Savory Breakfast Sausage Loaf
- 1 lb ground seasoned sausage
- 1 medium Granny Smith apple – grated
- 1 medium onion – grated
- 2 cups seasoned stuffing mix
- 2 large eggs
- Parsley, thyme and rosemary
Good warm or cold.
Oh man. Now I really AM hungry!