Brunch Eggs Ole Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease 9-inch square or round baking pan.
• Beat eggs in a large bowl at high speed with an electric mixer 4-5 minutes or until slightly thickened and lemon colored.
• Combine flour, baking powder and salt in a small bowl.
• Stir flour mixture into eggs until blended.
• Combine Monterey Jack cheese, cottage cheese, Cheddar cheese, jalapeno pepper and hot sauce in medium bowl; mix well.
• Fold into egg mixture until well blended.
• Pour into prepared pan.
• Bake 45 to 50 minutes or until golden brown and firm in center.
• Let stand 10 minutes before cutting to serve.
• Serve with salsa.

Steps:

• Beat eggs and water together.
• Season with salt and pepper.
• Melt butter in frying pan and add egg mixture.
• Scramble JUST UNTIL MOIST.
• Place in large ovenproof dish and keep warm in oven.
• Melt that other butter in frypan and saute all veggies till tender.
• Season with salt and pepper.
• Spoon over eggs, sprinkle with grated cheese and return to 300 F.
• oven until cheese melts.
• Serve with lots of salsa.

Steps:

• Preheat oven to 375º.
• Grease a 13x9 pan.
• Line bottom of the pan with chiles.
• Slice the cheese and place on top of the chiles to cover evenly (or grate).
• In a large bowl, beat eggs with sour cream until well blended.
• Add salt and pepper to taste.
• Pour egg mixture over chiles and cheese.
• Bake 30-40 minutes or until knife inserted into dish comes out clean.

Steps:

• Saute capsicum and spring onion in 2 tablespoons butter in a pan over medium heat until softened.
• Add sauteed vegetables and corn to cream cheese, stir well and set aside.
• Combine eggs, chili powder, salt and pepper and stir until combined.
• Set aside.
• Melt remaining 2 tablespoons butter in a pan, swirling to coat bottom; add reserved cream cheese mixture and egg mixture.
• Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
• Serve over hot buttered toast, sprinkled with crumbled bacon and garnished with a little extra chopped spring onion.

Steps:

• Place Canadian bacon in a greased 13-in. x 9-in. baking dish; top with Swiss cheese. Carefully break an egg over each piece of cheese. Pour cream over eggs and sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 20-25 minutes or until eggs reach desired doneness. Let stand for 5 minutes. Cut between each egg; serve on toast if desired.

Steps:

• Place bacon in a skillet. Cook over medium high heat until evenly brown. Keeping drippings in the skillet, remove the bacon and drain on paper towels. Crumble the bacon.
• While the bacon is cooking, mix the eggs, milk, water, salt, and pepper in a bowl until combined.
• Add potatoes to the bacon drippings and cook until semi-soft. Stir in the onions. Cook and stir for 1 minute. Pour the egg mixture into the skillet. Stir in the crumbled bacon and the butter. Cook until the eggs set to your desired firmness. Spoon mixture into tortillas and serve.