GLUTEN-FREE POTATO CRUST SPINACH & MUSHROOM QUICHE

4 NEW POTATOES, SLICED THINLY
2 TABLESPOONS OLIVE OIL
3 GREEN ONIONS, THINLY SLICED
2 CUPS MUSHROOMS, CLEANED & QUARTERED, STEMS REMOVED
1-10 OZ FROZEN CHOPPED SPINACH, THAWED & DRAINED
SALT & PEPPER TO TASTE


1 CUP SOY MILK
2 LARGE EGGS
2 LARGE EGG YOLKS
1 1/2 CUPS SHREDDED CHEDDAR CHEESE


PREHEAT OVEN TO 350.


STARTING IN THE MIDDLE OF PIE PLATE LAYER POTATO SLICES WITH LEAVING ANY SPACES.


PLACE PIE PLATE IN OVEN FOR 15 MINUTES.


HEAT OIL IN A LARGE NON-STICK SKILLET OVER MEDIUM HEAT.


SAUTE QUARTERED MUSHROOMS UNTIL GOLDEN BROWN.


ADD THAWED & DRAINED SPINACH TO SKILLET UNTIL HEATED THROUGH AND THEN REMOVE FROM HEAT.


IN A MEDIUM BOWL, WHISK MILK, EGGS, AND YOLKS TOGETHER UNTIL THEY ARE SLIGHTLY FROTHY.  


SALT AND PEPPER TO TASTE.


SPRINKLE HALF OF THE CHEESE OVER THE POTATO CRUST.  THEN SPREAD THE MUSHROOMS AND SPINACH OVER THE CHEESE, AND THEN COVER WITH THE REMAINING CHEESE.  


POUR EGG MIXTURE OVER EVERYTHING AND BAKE FOR 30 MINUTES UNTIL CENTER IS FIRM AND TOP HAS STARTED TO BROWN.


WHEN DONE TAKE OUT OF OVEN AND LET COOL FOR A FEW MINUTES BEFORE SERVING.


MAKES ONE 9 INCH QUICHE.

MINI GLUTEN FREE SPINACH & PEPPER QUICHE

1 CUP EGG BEATERS
1/2 CUP 1% MILK
1/2 CUP FROZEN CHOPPED SPINACH, THAWED AND DRAINED
1/4 CUP BELL PEPPERS (RED, YELLOW OR GREEN), DICED
1/2 CUP SHREDDED CHEDDAR
SALT & PEPPER TO TASTE


PREHEAT OVEN TO 350 DEGREES.


MIX ALL INGREDIENTS.  POUR EQUALLY IN 6 GREASED MUFFIN CUPS.  BAKE FOR ABOUT 30 MINUTES OR UNTIL PUFFED UP AND GOLDEN AND A KNIFE COMES OUT CLEAN FROM THE CENTER.  


SERVE HOT.


MAKES 6 MINI QUICHES.

THE HEALTHIEST VEGETABLE OMELET EVER

1/4 CUP RED BELL PEPPERS, DICED

1/4 CUP YELLOW BELL PEPPERS, DICED

1/4 CUP MUSHROOMS, SLICED

1/4 CUP RED ONION, DICED

1/4 CUP TOMATO, DICED

3 EGGS
3 EGG WHITES
2 TABLESPOONS WATER
NON STICK SPRAY


SAUTE THE PEPPERS, ONIONS AND MUSHROOMS IN A SMALL PAN COATED WITH NON-STICK SPRAY UNTIL THEY ARE COOKED THROUGH.  ADD TO THE DICED TOMATOES AND SET ASIDE.


MIX EGGS, EGG WHITES AND WATER IN A LARGE BOWL WITH A WISK UNTIL THEY BEGIN TO LIGHTEN IN COLOR.  THIS WILL ENSURE LIGHTER AND FLUFFIER OMELET.


HEAT A MEDIUM PAN OVER MEDIUM-HIGH HEAT, COAT WITH NON-STICK SPRAY.  POUR THE EGGS INTO THE PAN AND STIR VIGOROUSLY FOR A FEW SECONDS.  LET THE THE EGGS SET AND THEN EGG THE VEGETABLES TO ONE HALF AND FOLD OTHER HALF OVER AND SERVE.


MAKES ONE LARGE HEALTHY OMELET.

FRESH FRUIT WITH CITRUS GLAZE

1/2 CUP ORANGE JUICE
2 1/2 TABLESPOONS WHITE GRAPE JUICE
1 TABLESPOON LEMON JUICE
2 TEASPOONS SUGAR
1/2 CUP CANTALOUPE, BALLED
1/2 CUP WATERMELON, BALLED
1/2 CUP GREEN GRAPES, HALVED
1/2 CUP STRAWBERRIES, HALVED
MINT LEAF GARNISH

COMBINE ORANGE JUICE, GRAPE JUICE, LEMON JUICE AND SUGAR IN A BOWL AND SET ASIDE.

TAKE A LARGE BOWL AND COMBINE ALL FRUIT AND THEN ADD GLAZE AND SERVE IN DESIRED DISH.

MAKES 6 SERVINGS.

BAKED EGG AND MUSHROOM HAM CUPS

3/4 POUND MUSHROOMS FINELY CHOPPED

1/4 CUP FINELY CHOPPED SHALLOT

2 TABLESPOONS UNSALTED BUTTER

1/2 TEASPOON SALT

1/4 TEASPOON BLACK PEPPER

2 TABLESPOONS SOUR CREAM

1 TABLESPOON FRESH TARRAGON, CHOPPED

12 SLICES BLACK FOREST HAM

MUSHROOM MIXTURE:

COOK MUSHROOMS AND SHALLOTS IN BUTTER SEASONED WITH SALT & PEPPER IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT.  STIR UNTIL MUSHROOMS ARE TENDER AND ALL LIQUID HAS EVAPORATED.  REMOVE FROM HEAT AND STIR IN SOUR CREAM AND TARRAGON.

FIT ONE SLICE OF HAM INTO EACH 12 LIGHTLY OILED MUFFIN CUPS WITH ENDS STICKING UP OVER EDGES.

DIVIDE MUSHROOMS AMONG CUPS AND CRACK 1 EGG INTO EACH HAM CUP.

BAKE IN OVEN UNTIL WHITES ARE COOKED BUT YOLKS ARE STILL RUNNY, ABOUT 15 MINUTES.

SEASON EGGS WITH SALT AND PEPPER AND REMOVE HAM CUPS FROM PAN AND SERVE 2 PER PLATE WITH HASH BROWNS AND SAUSAGE PATTIES.

MAKES 6 SERVINGS.

BLUEBERRY OATMEAL MUFFINS

1 1/2 CUPS WHOLE WHEAT FLOUR
1 1/2 CUP INSTANT OATS
1/2 TEASPOON CINNAMON
1 TEASPOON BAKING SODA
1/8 TEASPOON SALT


1 CUP APPLESAUCE
2/3 CUP SKIM MILK
1/4 CUP SUGAR
2 TABLESPOONS OLIVE OIL
1 EGG
1 CUP FRESH BLUE BERRIES


PREHEAT OVEN TO 400.


MIX FIRST 5 INGREDIENTS IN LARGE BOWL UNTIL COMBINED WELL.  ADD AND MIX THE REST OF THE INGREDIENTS.


BATTER SHOULD BE LUMPY.


FILL GREASED MUFFIN CUPS 2/3 FULL WITH BATTER.


BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN AND TOOTHPICK COMES OUT CLEAN.


MAKES 12 MUFFINS.

SAUSAGE, BACON, EGG AND CHEESE BAGEL SLIDER

12 LARGE EGGS
12 SAUSAGE PATTIES, FULLY COKED
12 SLICES BACON, COOKED AND HALVED
6 SLICES CHEDDAR CHEESE, SLICED DIAGONALLY
12 MINI BAGELS, HALVED AND TOASTED


FRY EGGS UNTIL WHITES ARE SET AND YOLKS ARE NO LONGER RUNNY, BUT NOT HARD.


LAY OUT 12 BOTTOM HALVES AND BUILD EACH WITH SAUSAGE, EGG, 2 HALF SLICES OF  BACON CHEDDAR CHEESE SLICE.


FINISH WITH BAGEL TOPS AND SERVE.


MAKES 12 BAGEL SLIDERS.

BACON, SPINACH AND CHEESE FRITTATA

1 CUP SWEET ONION, SLICED INTO THIN STRIPS
3 CUPS CENTER CUT THICK BACON, JULIENNE STRIPS
18 LARGE EGGS
3/4 CUP HEAVY CREAM
3 CUPS BABY SPINACH, WILTED
1 JAR ROASTED RED BELL PEPPER, DRAINED & SLICED INTO STRIPS
SALT AND PEPPER TO YOUR LIKING
2 CUPS SWISS CHEESE, GRATED


FOR EACH FRITTATA, HEAT 1 TABLESPOON OLIVE OIL IN 10' SAUTE PAN ON MEDIUM HEAT.  


SAUTE ONE-THIRD OF THE ONIONS FOR ABOUT 1 MINUTE.  


ADD 1/3 OF THE BACON AND COOK ON MEDIUM UNTIL ONIONS ARE TENDER. 


MEANWHILE IN A LARGE BOWL, COMBINE EGGS, CREAM, SPINACH, PEPPERS AND SALT AND PAPPER UNTIL COMBINED.


ADD 1/3 OF MIXTURE TO SAUTE PAN AND COOK ON MEDIUM UNTIL BOTTOM OF FRITTATA IS GOLDEN BROWN, LIFTING EDGE WITH A SPATULA TO LET UNCOOKED MIXTURE FLOW TO BOTTOM OF PAN.


BOTTOM WILL BE BROWN AND TOP STILL SLIGHTLY WET.


SPRINKLE 1/3 OF CHEESE OVER TOP.


CUT FRITTATA INTO 4 WEDGES TO SERVE.


REPEAT 2 MORE TIMES TO MAKE ENOUGH FOR 12 SERVINGS.

HASH BROWN MUFFINS

5 EGGS
4 TABLESPOONS YOGURT
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/4 CUP CHIVES, CHOPPED
1/4 CUP BUTTER
1/4 CUP ONION, DICED
1/4 CUP RED BELL PEPPER, FINE DICED
2 TABLESPOONS YELLOW BELL PEPPER, FINE DICED
1 BAG SHREDDED POTATOES (NOT FROZEN)
1/2 CUP CHEDDAR CHEESE, GRATED
1/2 CUP MONTEREY JACK, GRATED


PREHEAT OVEN TO 350.


BEAT EGGS, YOGURT, CHIVES, SALT AND PEPPER TOGETHER.


IN A LARGE SKILLET, MELT BUTTER;  SAUTE PEPPERS AND ONIONS FOR ABOUT 2 MINUTES. 


ADD SHREDDED POTATO AND COOK UNTIL GOLDEN BROWN.


REMOVE FROM HEAT AND COOL.


IN A MUFFIN PAN PLACE 2 TABLESPOONS POTATO MIXTURE IN EACH AND PRESS UP SIDES TO FORM A CUP.


COMBINE CHEESE AND PLACE 2 TABLESPOONS IN EACH CUP.


TOP WITH REMAINING POTATO MIXTURE.


STIR EGG MIXTURE AND CAREFULLY POUR INTO EACH CUP (DO NOT OVERFILL).


BAKE FOR 25 MINUTES UNTIL KNIFE COMES OUT CLEAN.


MAKES 12 MUFFINS.

OATMEAL BLUEBERRY PANCAKES

YOUR HEART WILL THANK YOU FOR MAKING THESE.  BE SURE TO SERVE WITH WARM 100% MAPLE SYRUP.


1 CUP WATER
3/4 CUP OATMEAL, UNCOOKED
3/4 CUP OATMEAL FLOUR, PUT 1 1/2 CUP IN A BULLET OR PROCESSOR TO THE CONSISTENCY OF FLOUR (USE ONLY 3/4 CUP)


4 LARGE EGG WHITES


1 TEASPOON BAKING POWDER
1/2 TEASPOON CINNAMON
1/4 TEASPOON NUTMEG


1/4 CUP BLUEBERRIES


HEAT WATER UNTIL BOIL, STIR IN OATS AND SET ASIDE.  

BEAT EGG WHITES INTO A STIFF FOAM WITH HAND MIXER AND SET ASIDE.

MIX REMAINING DRY INGREDIENTS TOGETHER AND STIR IN OATMEAL/WATER MIXTURE.

FOLD IN EGG WHITES UNTIL MIXTURE IS WELL BLENDED.

ADD BLUEBERRIES.

COOK PANCAKES UNTIL GOLDEN BROWN ON A PREPARED PAN.

MAKES 10 SMALL PANCAKES.

BREAKFAST TACOS

1 TABLESPOON BUTTER
1 CUP DICED POTATO, SAUTEED 
4 LARGE EGGS, BEATEN
4 SLICES OF BACON, CRISPY/CRUMBLED
4 6-INCH FLOUR TORTILLAS
3/4 CUP SHREDDED CHEDDAR CHEESE
1/2 CUP PICANTE SAUCE


HEAT BUTTER IN MEDIUM SKILLET OVER MEDIUM HEAT.  


ADD POTATO, EGG AND BACON.


COOK AND STIR UNTIL THE EGGS ARE SET.


SPOON 1/4 OF THE EGG MIXTURE ON EACH TORTILLA.


TOP WITH CHEESE AND PICANTE SAUCE.


FOLD EACH AND SERVE.


MAKES 4 TACOS.

PERSONAL FLAT BREAD BREAKFAST PIZZA

2 FLAT BREAD RECTANGLES (4X8)
6 SAUSAGE LINKS, COOKED AND SLICED
1/2 CUP SHREDDED HASH BROWN POTATOES
2 TABLESPOONS DICED SWEET RED PEPPER
2 TABLESPOONS DICED GREEN PEPPER
1/2 CUP SHREDDED CHEDDAR CHEESE
2 EGGS
2 TABLESPOONS HEAVY CREAM
1 DASH BLACK PEPPER


PREHEAT OVEN TO 375F.


IN A SMALL SKILLET, COOK SAUSAGE LINKS OVER MEDIUM HEAT UNTIL COOKED THROUGH.  REMOVE, SLICE AND SET ASIDE.


PLACE 1/4 HASH BROWNS ON EACH FLAT BREAD SLICE AND TOP WITH HALF OF  THE SAUSAGE, PEPPERS AND CHEESE.


IN A SMALL BOWL, WHISK EGGS, CREAM AND BLACK PEPPER.  POUR OVER PIZZA; SPRINKLE MOZZARELLA CHEESE OVER AND BAKE FOR 20 - 25 MINUTES UNTIL EGGS ARE COMPLETELY SET AND TOP IS GOLDEN BROWN.  


CUT INTO MINI PIZZA SLICES AND SERVE. 




MAKES 2 PERSONAL FLATBREAD PIZZAS.

SPICED TURKEY BREAKFAST SAUSAGE PATTIES

THIS IS JUST THE WAY I LIKE IT.  YOU CAN ALTER SPICE AND SWEETNESS TO YOUR LIKING.  ENJOY!!!


1 POUND GROUND LEAN TURKEY
1/2 TEASPOON SALT
1/4 TEASPOON CAYENNE PEPPER
1 TABLESPOONS HONEY
1/2 TEASPOON GROUND BLACK PEPPER
1 SHALLOT, FINELY DICED


MIX TOGETHER ALL INGREDIENTS AND FORM INTO SMALL MINI PATTIES.


PRESS THUMB IN CENTER (TO LIMIT PUFF IN CENTER) AND THEN FRY IN A LITTLE BIT OF OLIVE OIL.


MAKES ABOUT 5 SERVINGS (2 PATTIES EACH)

BREAKFAST HOLLANDAISE STRUDEL

I have been making this one for years and as always this Strudel has awesome presentation.  Please feel free to ask questions if you do not understand my instructions.  Many have enjoyed!!!!


1 Frozen Puff Pastry Sheet,  Thawed
1 1/2 Cups Liquid Eggs
1 Tablespoon Butter
1/4 Cup Red Onion, Diced
1/4 Cup Green Peppers, Diced
1/4 cup Red Bell Peppers, Diced
1/2 Cup Ham, diced
2 OZ Cream Cheese
1/4 Cup Cheddar Cheese, Grated


1/2 Cup Prepared Hollandaise Sauce


Preheat oven to 400F.


Saute onions and peppers in butter for about 3 minutes and then add ham for about a minute longer.


Stir in eggs, cream cheese and Cheddar cheese till set.  Season with salt and pepper to taste.  Refrigerate while rolling out dough.


Wet counter surface and then lay out two long sheets of plastic wrap over wet surface.  Be sure to sprinkle flour on plastic before laying out dough.  Sprinkle more flour on dough and then place another layer of plastic wrap and roll out to a 15X12 sheet.


Spoon scrambled egg mixture in center of pastry and then fold over top and bottom edges before lengthwise sides.  Use water to seal dough.  Flip strudel seam side down and either brush with egg wash or butter and sprinkle with cheddar cheese.


Bake about 25 minutes or until golden brown.


Slice 1/2 inch thick diagonal slices and crisscross stack 2 per serving.  


Drizzle about two tablespoons of Hollandaise and serve.


Makes about 6 servings.

HASH BROWN CASSEROLE

YOU COULD ADD 6 DICED HARD BOILED EGGS TO THIS ONE.  REALLY SIMPLE AND GOES GREAT WITH ANY BREAKFAST.


1 2-POUND BAG HASH BROWNS, FROZEN
1 10-OUNCE CAN CREAM OF CELERY SOUP, UNDILUTED
12 OUNCES SHARP CHEDDAR CHEESE, GRATED
1 CUP SOUR CREAM
1 CUP RED ONION, FINE CHOPPED


1 6-OUNCE CAN FRENCH FRIED ONION




PREHEAT OVEN TO 375.


COMBINE FIRST 5 INGREDIENTS IN LARGE BOWL.  


TRANSFER TO 13X9X2-INCH GLASS BAKING DISH.  


BAKE FOR 1 HOUR UNTIL TOP IS SLIGHTLY GOLDEN.  


SPRINKLE WITH FRENCH FRIED ONIONS.  


PUT BACK IN OVEN FOR ANOTHER 5 MINUTES.


SERVE HOT.


MAKES 12 SERVINGS.

BASIC CINNAMON APPLE CAKE

WITH THIS ONE YOU COULD ADD RAISINS AND WALNUTS OR JUST KEEP IT SIMPLE.  ENJOY!!!  


3 CUPS DICED APPLES
3 CUPS FLOUR
2 TEASPOONS CINNAMON
1 TEASPOONS LEMON JUICE
1/2 TEASPOON SALT
1/2 CUP BROWN SUGAR
1 CUP GRANULATED SUGAR
2 EGGS
1 TABLESPOON BAKING POWDER
1 TABLESPOON VANILLA
1 CUP VEGETABLE OIL


PREHEAT OVEN TO 350.


DICE APPLE AND ADD LEMON JUICE AND CINNAMON IN LARGE BOWL.


IN ANOTHER LARGE BOWL BEAT EGGS THEN ADD GRANULATED SUGAR AND VANILLA.  MIX.


ADD BROWN SUGAR, SALT, BAKING POWDER, OIL.  MIX.


STIR IN APPLES.


POUR MIXTURE INTO A 9-INCH BAKING PAN AND FOR 45 MINUTES OR UNTIL KNIFE COMES OUT CLEAN.


SERVE WARM.


MAKES ONE 9-INCH APPLE CAKE.

BANANA STUFFED DOWN RANGE TOAST

CHECK OUT THIS MADE EASY STUFFED FRENCH TOAST RECIPE.  I REMEMBER TAKING THIS COMPLICATING RECIPE AND MAKING IT SIMPLE BACK IN 2004.  ENJOY!!!


1 RIPE BANANA


3/4 CUP HALF & HALF
2 LARGE EGGS
1 TEASPOON VANILLA
1/4 TEASPOON CINNAMON
1/4 TEASPOON GROUND NUTMEG


4 1-INCH-THICK SLICES FRENCH BRIOCHE BREAD
2 TABLESPOONS UNSALTED BUTTER


WARM MAPLE SYRUP


PREHEAT OVEN TO 350.


CUT BANANA INTO 1/4-INCH-THICK SLICES CROSSWISE.


MIX TOGETHER NEXT 5 INGREDIENTS.


CUT A POCKET IN THE TOP OF YOUR BREAD SLICES SO THAT YOU CAN STUFF THEM.


STUFF EACH POCKET WITH 4 TO 6 BANANA SLICES.


PLACE ONE EVEN LAYER OF STUFFED BREAD IN A LARGE BAKING DISH.


POUR EGG MIXTURE OVER AND SOAK FOR 15 MINUTES TURNING ONCE OR TWICE.


MELT BUTTER IN A LARGE SKILLET AND COOK FRENCH TOAST UNTIL GOLDEN BROWN ON BOTH SIDES.


DUST TOAST WITH CONFECTIONERS AND SERVE WARM WITH SYRUP.


MAKES 2 SERVINGS. 

APPLE, PECAN AND CINNAMON STUFFED FRENCH TOAST

8 OUNCES CREAM CHEESE, SOFTENED
1/4 CUP SOUR CREAM
1/2 CUP PECANS
2 TABLESPOONS SUGAR
1 TEASPOON GROUND CINNAMON


2 APPLES, PEELED, CORED, AND FINELY CHOPPED


SIX 2-INCH THICK SLICES CINNAMON BREAD


3 LARGE EGGS
1/4 CUP HEAVY CREAM


2 TABLESPOONS UNSALTED BUTTER
2 TABLESPOONS CORN OIL


1/2 CUP APPLE JELLY


PREHEAT OVEN TO 375 DEGREES.  LIGHTLY GREASE BAKING SHEET WITH NON-STICK SPRAY.


COMBINE THE CREAM CHEESE, SOUR CREAM, PECANS, SUGAR, AND CINNAMON IN A MIXING BOWL AND BEAT WITH AN ELECTRIC MIXER UNTIL SMOOTH.  FOLD IN THE CHOPPED APPLE.


SLICE A 2-INCH-WIDE OPENING INTO THE CENTER OF THE TOP OF EACH PIECE OF BREAD, CUTTING DOWN ALMOST ALL THE WAY TO THE BOTTOM.  SPOON ABOUT 2 TABLESPOONS OF THE CREAM CHEESE MIXTURE INTO EACH POCKET.


WHISK TOGETHER THE EGGS AND HEAVY CREAM IN A SMALL MIXING BOWL.  DIP EACH SLICE OF STUFFED CINNAMON BREAD INTO THE EGG MIXTURE, COATING EACH SIDE EVENLY.


HEAT THE BUTTER AND CORN OIL IN A LARGE SKILLET UNTIL THE BUTTER IS MELTED AND FOAMY.  SAUTE THE BREAD UNTIL GOLDEN ON BOTH SIDES, ABOUT 1 TO 2 MINUTES PER SIDE.  PLACE THE SAUTEED BREAD ON THE PREPARED BAKING SHEET, TRANSFER TO THE OVEN, AND BAKE FOR 10 MINUTES, UNTIL THE FILLING IS HEATED THROUGH.


HEAT THE APPLE JELLY IN A SMALL SAUCEPAN UNTIL MELTED.  BRUSH THE TOPS OF THE BAKED FRENCH TOAST WITH GLAZE, CUT AT ANGLE, STACK AND SERVE.


MAKES 6 SERVINGS.

THE ALL IN-ONE BREAKFAST BISCUIT

THIS RECIPE IS GOOD FOR ENTERTAINING GUESTS OR EVEN JUST FOR SUNDAY FAMILY TIME.

TAKE A ROLL OF 10 BUTTERMILK BISCUITS FROM THE REFRIGERATED SECTION AT YOUR GROCERY STORE.

PREHEAT YOUR OVEN TO 350.

PLACE EACH BISCUIT ON A LIGHTLY FLOURED SURFACE, PRESS OR ROLL BISCUIT OUT ENOUGH TO COVER AN OILED MUFFIN BAKING TIN.  PRESS THE DOUGH DEEP INTO THE TIN AND PRESS UP THE SIDES TO FORM A CUP.  LEAVE THE CENTER TWO MUFFIN CUPS EMPTY.

THEN GATHER TOGETHER YOUR FAVORITE OMELET INGREDIENTS ( TOMATOES, ONIONS, PEPPERS, BACON, SAUSAGE, CHEESE ECT.) DICED UPAND MIXED IN A BOWL, SET ASIDE.

MIX IN ANOTHER BOWL 3 EGGS AND 2 TABLESPOONS OF MILK OR HEAVY CREAM AND SALT AND PEPPER TO TASTE.

IN EACH BISCUIT CUP PLACE ABOUT 2 TABLESPOONS OF YOUR OMELET MIX AND THEN DIVIDE THE EGG MIXTURE EVENLY BETWEEN THE CUPS.

BAKE UNTIL EGG MIXTURE IS SET AND BISCUIT EDGES ARE GOLDEN BROWN ABOUT 20 - 25 MINUTES.

MAKES 10 ALL-IN-ONE BREAKFAST BISCUITS.

ENJOY AND REMEMBER TO JUST PLACE WHATEVER MIXTURE YOU WANT IN THE MIDDLE AND POUR EGG MIXTURE OVER AND BAKE.

BAKED EGG & MUSHROOM IN CRISP HAM CUPS

THESE CAN BE SERVED WITH TOAST AND MAYBE A HASH BROWN CASSEROLE ON THE SIDE WITH OF COURSE FRESH FRUIT OF YOUR CHOICE.  I HAVE MADE THIS RECIPE MANY TIMES AND THE PRESENTATION IS AWESOME.  




3/4 LBS MUSHROOMS, FINELY CHOPPED
1/4 CUP SHALLOTS, FINELY CHOPPED
2 TABLESPOONS UNSALTED BUTTER
SALT AND PEPPER TO TASTE
2 TABLESPOONS SOUR CREAM
1 TABLESPOON FRESH TARRAGON, FINELY CHOPPED
12 SLICES BLACK FORREST HAM, THIN SLICES
12 LARGE EGGS


PREHEAT OVEN TO 400 DEGREES


COOK MUSHROOMS AND SHALLOTS IN BUTTER WITH SALT AND PEPPER IN A HEAVY SKILLET OVER MEDIUM HIGH HEAT, STIRRING, UNTIL MUSHROOMS ARE TENDER AND LIQUID HAS EVAPORATED, ABOUT 10 MINUTES.  REMOVE FROM HEAT AND STIR IN SOUR CREAM AND TARRAGON.


FIT ONE SLICE OF HAM INTO EACH OF THE 12 LIGHTLY OILED MUFFIN CUPS (ENDS WILL STICK UP AND HANG OVER EDGES OF CUP).  DIVIDE MUSHROOMS AMONG CUPS AND CRACK 1 EGG INTO EACH.  BAKE IN MIDDLE OF OVEN UNTIL WHITES ARE COOKED BUT YOLKS ARE STILL RUNNY, ABOUT 15 MINUTES.  SEASON EGGS WITH SALT AND PEPPER, REMOVE (WITH HAM) FROM MUFFIN CUPS CAREFULLY, USING 2 SPOONS.


MAKES 6 SERVINGS.