Excellent Egg Options
March 26th, 2017

Start the day with ham, eggs and mushrooms in muffin-sized breakfast portions.
Photo by Brandon Pomrenke

Mini Mushroom Egg Bakes

  • Cooking spray
  • 2 tablespoons butter
  • 4-ounce can sliced mushrooms, drained
  • 1/2 cup chopped yellow onion
  • 24 thin round slices smoked ham
  • 1/3 cup shredded cheddar cheese
  • 2 cups egg substitute or eight eggs, beaten (one egg equals 1/4 cup egg substitute)

Heat oven to 375 F. Generously spray 12 medium-size cups of a muffin pan with cooking spray; set aside.

Melt butter in a medium skillet over medium-high heat. Add mushrooms and onion; cook for 4 minutes or until onion is tender; set aside.

Line each muffin cup with two overlapping slices of ham, with edge just above rim of the pan. Spoon mushroom mixture evenly into ham-lined cups. Top each with cheese.

Pour egg substitute evenly over mushrooms and cheese. Bake for 20 minutes or until a knife inserted in the centers comes out clean. Let stand in pan for 2 minutes. Run a table knife around the edge of the cups to loosen.

To make ahead: Prepare egg bakes through final step. Cover and refrigerate overnight. Reheat in 350 F oven for 15 minutes or until hot.

Recipe courtesy of Ready Set Eat

 

Overnight Egg, Spinach & Hash Brown Breakfast Strata

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces tri-color baby creamer potatoes, unpeeled, cut into 1/3-inch slices
  • 1 large yellow onion, finely diced
  • 1 1/2 teaspoons finely chopped rosemary
  • 2 teaspoons white balsamic or champagne vinegar
  • 1 pound fresh baby spinach
  • 1 1/4 teaspoons sea salt
  • 1/8 teaspoon freshly grated or ground nutmeg, optional
  • 6 slices whole grain bread, cut into
  • 4 wedges each
  • 12 large eggs
  • 2 1/2 cups plain almond or sunflower milk
  • 3/4 teaspoon black pepper
  • 3 ounces shredded sharp or extra-sharp cheddar cheese
  • 3 ounces shredded or finely chopped Paesanella or Taleggio cheese

Coat a 9-by-13-inch or 3-quart baking dish with cooking spray. Set aside.

In a nonstick Dutch oven or large, deep skillet, melt butter with the oil over medium-high heat. Add potatoes, onion and rosemary. Sauté until the onion begins to caramelize, about 8 minutes. Stir in vinegar.

Add spinach, a large handful at a time, and toss using tongs until wilted, about 21/2 minutes. Add ¼ teaspoon of salt and, if using, nutmeg. Toss to combine and set aside.

Evenly arrange half of the bread pieces in the baking dish.

In order, evenly top with half of the spinach-potato mixture, half of the cheeses, the remaining bread pieces, potato-spinach mixture and cheeses.

Drizzle with any remaining liquid from the Dutch oven.

Whisk together the eggs, milk, pepper, and the remaining 1 teaspoon of salt in a large bowl; pour over the layers in the baking dish.

Cover and chill at least 4 hours in the refrigerator.

Remove the strata from the refrigerator and remove cover. Heat the oven to 375 F. Bake until the strata is set, about 55 minutes. Let stand for at least 5 minutes and serve.

Recipe courtesy of the United States Potato Board

 

Dilled Shrimp and Egg Salad Wraps

  • 4 hard-cooked eggs, chopped 
  • 1 cup chopped cooked shrimp 
  • 1 tablespoon chopped fresh dill weed
  • 2 tablespoons finely chopped red onion
  • 3 tablespoons creamy mustard-mayonnaise sauce
  • ¼ teaspoon salt
  • 4 8-inch flour tortillas
  • 2 cups shredded lettuce

Mix all ingredients except tortillas and lettuce in a medium bowl.

Spread mixture evenly on each tortilla; top with lettuce. Fold in sides of each wrap; roll up. Cut each in half.

Serve immediately, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

Recipe courtesy of Betty Crocker

 

Pizza Frittata

  • 8 eggs
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons butter or margarine
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped bell pepper
  • ¼ cup chopped onion
  • ¼ cup sliced ripe olives

Beat eggs, cheese, Italian seasoning, salt and pepper until well blended; set aside.

Melt butter in an ovenproof 12-inch nonstick skillet over medium heat. Cook mushrooms, bell pepper, onion and olives in butter for about 2 minutes, stirring occasionally, until vegetables are crisp-tender. Spread mixture evenly in bottom of the skillet.

Pour egg mixture evenly over vegetable mixture; reduce heat to medium-low. Cover and cook for 9 to 11 minutes or until eggs are set in the center and light brown on the bottom. Remove the cover.

Set oven control to broil. Broil frittata with top about 5 inches from heat for about 2 minutes or until golden brown. Cut into wedges.

Recipe courtesy of Betty Crocker