Recipes
Baked Rolled Omelet
Print recipeIngredients
- 3 Eggs
- 1/2 cup Milk
- 1 tablespoon Mayonnaise
- 2 tablespoons Flour
- 3/4 cups Cheese ((divided) of your choice and any other fillings)
Directions
| Step 1 | |
| Place eggs, milk, mayonnaise & flour in blender, Blend for 2 minutes. | |
| Step 2 | |
| Pour into an 8x10 shallow pan lined with parchment paper with 2inch over lap of sides. Spray with pan coating. Carefully pour mixture into pan. Sprinkle with cheese & fillings. | |
| Step 3 | |
| Bake at 350 for 10 - 12 minutes or until set. | |
| Step 4 | |
| Remove and roll up like a jelly roll, sprinkle remaining cheese over and place back in oven just until melted. | |
Asparagus with egg and Hollandaise Sauce
Ingredients
- 1/2 of a 3 inch piece of French bread toasted, (shingle a sliced hardboiled egg on bread.)
Directions
| Step 1 | |
| Arrange steamed asparagus (broccoli can be substituted) across egg, top with hollandaise sauce. | |
Ham Bake
Ingredients
- 2 thin slices Ham
- 1 tablespoon Sour Cream
- 1 teaspoon Butter
- 1 tablespoon Onion and Chopped Mushroom
- 1 teaspoon Minced Garlic
- 1 Large Egg
- 1 teaspoon Tarragon
Directions
| Step 1 | |
| Place ham in an 8 or 9 oz sprayed with pan coating, spread sour cream in the bottom and top with sautéed garlic, onions and mushrooms, crack egg and place on veggies top with tarragon. | |
| Step 2 | |
| Bake at 350 for 20 - 25 minutes or until egg is set. | |
Hash Brown Nests
Ingredients
- 1 cup Hash Browns
- 1 Egg
- 2 tablespoons Sauteed Onion
Directions
| Step 1 | |
| Mix together and place in round 9oz dish sprayed with pan coating. Bake on lowest shelf at 300 for 40 minutes or till brown. | |
| Step 2 | |
| Mix 1 egg, 1 tsp water, 1 TBLS soft cream cheese, 1 tsp each chives & tarragon. Scramble just until curds form. Put in nest and bake 5 minutes or until hot. | |
Puff Pastry Nests
Ingredients
- 1 4x5 Puff Pastry Sheet
- 1/2 tablespoon Butter
- 2 tablespoons Onion, Red/Yellow Peppers & Mushrooms
- 1 teaspoon Fresh Rosemary
- 1/4 cup Organic Baby Greens
- 1 Egg
- 1/2 tablespoon Milk
- 1 teaspoon Mayonnaise
- 1 teaspoon Flour
- 1 tablespoon Asiago Cheese
Directions
| Step 1 | |
| Line a round 8 oz dish with the pastry, place greens on pastry, sauté onions, peppers & mushrooms in ½ TBLS butter, place over greens. | |
| Step 2 | |
| Mix next 4 ingredients in blender, pour over veggies, and sprinkle with cheese. | |
| Step 3 | |
| Bake at 400 for 20 - 25 minutes. Stand time 5 minutes. | |
Puff Pastry Strudel
Ingredients
- 1 4x5 Sheet Puff Pastry
- 1 teaspoon Butter
- 1 tablespoon Red/Orange Pepper & Onion
- 1 Large Egg
- 1 teaspoon Water
- 1 tablespoon Fresh Minced Chives
- 1 teaspoon Parmesan Cheese
Directions
| Step 1 | |
| Place pastry on cookie sheet, sauté peppers & onion, mix egg, water and chives. | |
| Step 2 | |
| Pour on top of peppers & onion, scramble soft. | |
| Step 3 | |
| Place in the center of pastry. | |
| Step 4 | |
| Cut diagonals on both sides of pastry. | |
| Step 5 | |
| Braid pastry, spray with butter flavored pan spray and sprinkle cheese over pastry. | |
| Step 6 | |
| Bake at 400 for 30 minutes or till browned. | |
Baked Herbs, Egg & Potatoes
Ingredients
- 1 cup Hash Browns
- 1 tablespoon Chopped Onion
- 1 Mushroom (cut in pieces)
- 1 teaspoon Butter
- 1 Egg
- 2 teaspoons Half and Half
- Fresh Chives & Basil (minced)
- 1 teaspoon Mayonnaise
- 1 pinch Salt
- Dry Mustard
- Black Pepper
- Cayenne Pepper
- 1oz Cheese (of your choice)
Directions
| Step 1 | |
| Butter a 9 oz dish, layer hash browns, sauté onions & mushroom. | |
| Step 2 | |
| Spoon over hash browns. | |
| Step 3 | |
| Place remaining ingredients in blender, blend 1 minute. | |
| Step 4 | |
| Pour over hash browns onions & mushrooms. | |
| Step 5 | |
| Bake covered at 325 for 30 minutes. | |
| Step 6 | |
| Uncover and bake 35 more minutes or till knife comes out clean. | |
| Step 7 | |
| Let stand for 5 minutes. | |
Puffed Eggs
Ingredients
- 1 piece Toast
- 1/4 cup Chopped Ham
- 2 teaspoons Mayonnaise
- 2 teaspoons Dijon Mustard
- 1 Large Egg (separated)
Directions
| Step 1 | |
| Mix ham, mayonnaise, and dijon mustard. | |
| Step 2 | |
| Place toast on cookie sheet. | |
| Step 3 | |
| Spread with ham mixture. | |
| Step 4 | |
| Beat egg white until stiff, place a scoop on top of ham. | |
| Step 5 | |
| Using a small spoon scoop out the center of the egg white and gently place egg yolk in hollow. | |
| Step 6 | |
| Sprinkle with fresh chopped parsley and bake at 350 till yoke is set and white is slightly brown. | |
Open Face BLT
Directions
| Step 1 | |
| English Muffin toasted, spread with cream cheese and chives, topped with crispy bacon slices, your choice of lettuce or spinach, tomato slice, poached or fried egg and hollandaise sauce | |
Puffed Pastry with Sausage and Scrambled Egg
Directions
| Step 1 | |
| Bake puff pastry shell according to package directions. Brown sausage, scramble egg adding peppers and onion. Fill shell and serve. | |
Hard Boiled Egg and Asparagus
Directions
| Step 1 | |
| Toasted English muffin, topped with sliced hardboiled egg and asparagus, drizzled with hollandaise sauce | |
Puff Pastry with Eggs and Bacon
Directions
| Step 1 | |
| Cut puff pastry into 4x5 sheets. Cook bacon till crisp, scramble eggs soft. Place down the center of pastry, slice pastry on each side of egg mixture and braid. | |
| Step 2 | |
| Bake at 450, 15-20 minutes or until evenly browned. | |