MONTEREY BREAKFAST EGG BAKES
https://sliceoftaste.com/monterey-breakfast-egg-bakes/Monterey Breakfast Egg Bakes are a scrumptious combination of Monterey jack cheese, eggs, ham, and hashbrowns. This recipe is very flexible; you can make it your own, by substituting ham for bacon or vary the veggies and cheeses to create your unique combinations. Make these delicious egg bakes, the day of or the night before, pop them in the oven and enjoy! Complement them with fresh fruit or a green salad for a complete meal.
Provided by Valerie B.
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cooking the potatoes.
- Add diced potatoes and 2 Tablespoons cooking oil to a baking dish with cover and microwave 8 minutes.
- In large frying pan heat up on medium heat and cook ham for 3-4 minutes to slightly brown, remove and set aside.
- Add 2 T oil to large frying pan and add microwaved potatoes and cook at medium heat until browned, about 10-15 minutes.
- Cooking the onions and peppers.
- In small frying pan add 1 Tablespoon cooking oil and add onion and cook over medium low heat for 3-4 minutes, being careful not to burn the onions, add diced red pepper and cook an additional 3 minutes. Set aside cooked onions and red pepper in small mixing bowl.
- Making the Egg Mixture.
- In medium size bowl add eggs, buttermilk, cheeses, cooked onions, and cooked red peppers, salt, and dash of black pepper, mix well.
- Putting it all together.
- Cut flour taco shells in quarters and place three pieces of cut taco shell in each miniature pie pan, with pointed end down, and overlap each so the egg mixture will not leak through, this will make the crust for each miniature breakfast pie. Brush flour tortillas with butter and place in 350 degree preheated oven for 4 minutes.
- Remove flour taco crusts from oven and add about ¼ cup egg mixture to each of 4 miniature pie pans, add all of the potatoes dividing between the 4 pie pans, top each with remaining egg mixture, and top each with ¼ of the ham. Bake 350 degrees for 35- 45 minutes until done, test with toothpick for doneness. Garnish with parsley and serve warm.
Nutrition Facts : Calories 736.8, Fat 46.9, SaturatedFat 17.6, Cholesterol 354.1, Sodium 1293, Carbohydrate 42.6, Fiber 4.4, Sugar 5.2, Protein 36.1
EGGS MONTEREY
Make and share this Eggs Monterey recipe from Food.com.
Provided by Lala Chef
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly oil a 13-by-9-inch baking dish.
- Beat eggs in a large mixing bowl.
- Stir in Monterey Jack, cottage cheese, butter, flour, baking powder, salt and chiles.
- Pour into baking dish, and bake for 35 minutes or until the eggs are set.
- Cool for 10 minutes.
- Serves 8 to 10 for brunch, 12 to 16 as an appetizer.
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
PUFFED EGGS MONTEREY
Make and share this Puffed Eggs Monterey recipe from Food.com.
Provided by Gadget_Queen
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, milk, salt and pepper.
- Stir in chiles and cheese.
- Spread butter on one side of each bread slice; cut each slice into 4 triangles.
- Arrange half of bread, buttered side out and cut side down, around edges of 9-inch pie plate and other half, buttered side down, in bottom.
- Pour egg mixture over bread.
- Bake at 350 for 30 minutes or until set.
Nutrition Facts : Calories 219.1, Fat 14.4, SaturatedFat 7.3, Cholesterol 237.1, Sodium 684.3, Carbohydrate 10.3, Fiber 0.5, Sugar 1.3, Protein 11.8
FAST-AND-FABULOUS EGG AND COTTAGE CHEESE CASSEROLE
This is the easiest and best egg casserole I have tried so far. My sweet mother-in-law shared this recipe with me. I make 3 or 4 at the time and keep them in the freezer to take to gatherings, feed guests, or surprise kids. Green chilies make it pop!
Provided by OLGA HUNT
Categories Breakfast and Brunch Eggs
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
- Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 8.7 g, Cholesterol 274.1 mg, Fat 35.8 g, Fiber 0.3 g, Protein 32.8 g, SaturatedFat 19.8 g, Sodium 1129.8 mg, Sugar 1.2 g
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