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Appetizers & Snacks

Broccoli Cheese Bites
Cooking spray
1 cup cooked, chopped broccoli
1 (7.5 or 8.5 oz) package corn muffin mix
1/2 cup butter or margarine, melted
1/2 cup green onion, finely chopped
4 eggs, beaten
2 cups shredded sharp Cheddar cheese

Cook broccoli in the microwave oven until tender approximately two minutes; drain. In a large bowl, stir together broccoli, corn muffin mix, butter, and onion. Stir in eggs and cheese until well blended. Spoon batter into spray coated miniature muffin pans; fill each to the top of muffin cup. Bake at 350° F for 30 to 35 minutes or until toothpick inserted near center comes out clean.

Cheese Puffs With Crabmeat
1 cup water
1/2 cup butter
1 cup all purpose flour
1/4 teaspoon salt
1 cup shredded sharp cheddar cheese
2 tablespoons chopped chives
4 eggs
Crabmeat filling

In a medium saucepan bring water and butter to a boil, stirring until butter melts; remove from heat. Add flour and salt, stirring vigorously until mixture forms ball, about 1-2 minutes. Add cheese and chives, stirring until cheese melts. Add eggs, one at a time, beating well after each addition. Chill batter in a refrigerator for 20-30 minutes. Drop batter by slightly rounded tablespoons onto cookie sheets, allowing a 2-inch space between each. Bake in a preheated 400°F oven until lightly browned, about 20 minutes. For firmer cream puff, pierce side of each with tip of sharp knife and bake 5-10 minutes longer. Cool on wire racks. Cut off tops and fill each with 2 tablespoons Crabmeat Filling. Replace tops and chill before serving, if desired.

Crabmeat Filling
6 hard-cooked eggs, finely chopped
1 (6 oz) can crabmeat, drained and flaked
1/2 cup finely chopped celery
1/4 cup chopped green pepper
1/2 cup reduced-fat mayonnaise
1 teaspoon dry mustard
1/2 teaspoon salt

Mix all ingredients in a large bowl. Chill until ready to add as filling to cream puffs.

Classic Cooked Eggnog
6 eggs
1/4 cup sugar
1/4 teaspoon salt, if desired
4 cups skim or 1% low-fat milk, divided *
1 teaspoon vanilla

In a large saucepan, beat together eggs, sugar, salt, and 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and reaches 160° F, about 14 minutes. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Enjoy as is or use as directed in recipe above.

*For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
Grnishes and Stir-ins: Chocolate curls, whipping cream, cinnamon sticks, extracts, orange slices, nutmeg, cinnamon, peppermint sticks, fruit juice, flavored brandy or liqueur, rum or whiskey may be added to taste.

Deviled Delight Deviled Eggs
6 hard-cooked eggs
1 tablespoon honey
1 tablespoon Dijon-style mustard
1 tablespoon minced onions
1 tablespoon yellow mustard
1 tablespoon minced sweet pickles
1-1/2 tablespoons low-fat mayonnaise
Paprika, as needed

Peel the eggs and cut in half lengthwise. Remove yolks and set whites aside. Place hard-cooked yolks and the rest of the ingredients in a medium-sized plastic bag, press out air. Seal the bag and mash the egg mixture until it is well blended. Push mixture toward one corner. Cut about 1/2 inch off the corner of the bag. Squeeze the bag gently and fill the egg whites with yolk mixture. Chill or serve immediately. Garnish with paprika.

Eggsceptionally Cute Egg Penguins
6 hard cooked eggs
18 mini baby carrots
18 large pitted black olives
12 candy sprinkles
12 pimento strips, each about 3 inches long
Wooden toothpicks

Use large end of oval egg as base for penguin. Place one toothpick in each of 2 baby carrots (trim carrots if necessary). Stick top of toothpicks into bottom of egg to form “feet” of penguin. These will stabilize egg. Use 1 olive for head of penguin. Punch 2 holes in top of large end of olive for “eyes”. Place a candy sprinkle in each hole. Trim 1 mini carrot to form nose. Cut sliver in olive to insert carrot nose. Insert toothpick into bottom of olive and place on top of egg to form “head” of penguin. Cut 2 olives in half lengthwise for “flippers”. Place 2 halves on each side of egg using toothpicks that have been broken in half. Place 1 strip of pimento around neck for a scarf. Place another strip of pimento down one side of penguin for drape of scarf. Repeat process for each penguin. Refrigerate until using.

HARD-COOKED EGGS:
Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat on high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large). Drain immediately and serve warm. or, cool completely under cold running water or in bowl of ice water, then refrigerate.

Felices Navidades Nibbles
3 eggs
1/2 cup milk
1/4 cup chopped green onions with tops
1/4 cup shredded cheddar cheese
3-5 strips turkey bacon, crumbled
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

In a preheated 425°F oven, heat 24 generously greased mini-muffin cups (1-3/4 X 1-inch). In a covered blender container, blend all ingredients at medium speed until well blended, about 30-45 seconds. Fill the hot muffin cups 2/3 full. Bake until puffed and lightly browned, about 10 minutes.

Firecracker Deviled Eggs
6 hard-cooked eggs
1/3 cup mild salsa
3 tablespoons reduced-fat sour cream
3 tablespoon minced green onions
1 tablespoon chopped black olives
1 teaspoon lemon juice

Green onions, red pepper strips, or parsley, optional Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using one heaping tablespoon yolk mixture for each egg half. Chill to blend flavors. Garnish with green onions, red pepper strips, or parsley, if desired.

Ham and Devils - Deviled Eggs
6 hard-cooked eggs
3 tablespoons finely chopped cooked ham
2 tablespoons mayonnaise
2 tablespoons Neufchatel (cream cheese), softened
1 teaspoon prepared mustard
1 teaspoon lemon juice
3/4 teaspoon dill weed
1/2 teaspoon caraway seeds

Peel the eggs and cut in half lengthwise. Remove yolks and set whites aside. Place hard-cooked yolks and the rest of the ingredients in a medium sized plastic bag, press out air. Seal the bag and mash the egg mixture until it is well blended. Push contents toward one corner. Snip about 1/2 inch off the corner of the bag. Squeeze the bag gently and fill the egg whites with yolk mixture. Chill to blend flavors, or you can serve immediately. Garnish with paprika.
OR
Cut the eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, combine egg yolks, ham, Neufchatel, mustard, mayonnaise, lemon juice and dill weed until smooth. Spoon the mixture into the reserved whites, or pipe it in with a pastry tube.

Holiday Cheese Log
3/4 cup finely chopped parsley
1/4 cup chopped roasted pecans
1/4 cup finely chopped red pepper
3 ounces reduced-fat cream cheese, softened
4 ounces blue cheese, crumbled
6 hard-cooked eggs, finely chopped
2 tablespoons finely chopped green onions
1 garlic clove, minced
1 dash red pepper sauce

In small bowl, combine first 3 ingredients. Set aside. In medium bowl, beat cream cheese and blue cheese until blended. Stir in eggs, onions, garlic, and red pepper sauce until blended. Shape mixture into a 10-inch log. Roll in reserved parsley mixture. Cover and chill at least 2 hours. Serve with crackers.

Zesty Vegetable Egg Spread
1 cup fat-free ranch dressing
4 ounces low-fat cream cheese, softened
2 tablespoons lemon juice
4 hard-cooked eggs, chopped
2 tablespoons grated carrots
2 tablespoons chopped green onions
2 tablespoons chopped mushrooms
2 tablespoons chopped radishes

In a medium bowl or food processor, combine dressing, cream cheese, and lemon juice until smooth and dreamy. Stir in remaining ingredients. Serve as a spread with crackers or as a dip for fresh vegetables.

Breakfast & Brunch / Casseroles

Bacon Onion Quiche Bites
30 mini fillo shells, 1-1/2 inches in diameter
3 eggs
1/3 cup fat-free half and half
3/4 cup shredded Cheddar cheese
2 tablespoons real bacon bits
1 teaspoon dried minced onion
Fresh chives for garnish, optional

Place fillo shells on baking sheet. In a mixing bowl beat together eggs, half and half, cheese, bacon bits and onion. Spoon 2 teaspoons of filling into each fillo shell. Bake at 375°F until quiches puff and turn slightly brown or about 15-20 minutes. Garnish with fresh chives, if desired.

Baked Eggs with Creamy Spinach Hash Browns
Cooking spray
2 cups frozen Southern-style hash brown potatoes
1 cup sliced mushrooms
1/4 cup water
2 cups baby spinach
1/2 cup sour cream
1/2 cup shredded Cheddar cheese, divided
1 teaspoon dried dill weed
4 Eggs

Spray coat four 10 ounce ramekins or custard cups and set aside. Heat oven to 350°F. Coat large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add potatoes, mushrooms and water; mix and spread in even layer. Cook, covered, about 8 minutes. Turn vegetables over; cook, uncovered, until soft, about 6 minutes. Remove from heat. Add spinach, sour cream, 1/4 cup cheese and dill weed; mix well. Divide mixture evenly among ramekins. Press an indentation (about 2-inch diameter) into center of mixture with back of spoon. Place on baking sheet. Break and slip an egg into each indentation. Sprinkle each egg with about 1 tablespoon of the remaining cheese. Bake until whites are completely set and yolks begin to thicken but are not hard, about 25 to 30 minutes

Blueberry Breakfast Bonanza
Cooking spray
1 loaf French bread, cubed, about 6 cups
1 (16 oz) package frozen blueberries, reserve 1 cup (or 3 cups fresh)
12 ozs Neuchatel cheese, softened
1 cup reduced-fat sour cream
2/3 cup firmly packed brown sugar
3/4 cup low-fat milk
1/2 cup maple syrup
10 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla
Additional maple syrup for serving, optional

Coat a 9 x 13-inch glass baking dish with cooking spray; place bread cubes inside dish. Sprinkle blueberries on top. In a large bowl beat Neuchatel cheese until smooth. Add sour cream, brown sugar, milk and maple syrup, continue beating until smooth. Add eggs, cinnamon and vanilla; continue beating until mixture is blended. Pour over bread and berries. Cover with foil and refrigerate several hours or overnight. Remove from refrigerator about 30 minutes before baking. Bake covered in a preheated 350°F for 30 minutes. Uncover and continue baking until no signs of visible liquid egg remains or about 20-25 minutes longer. Sprinkle remaining blueberries on top and serve with additional maple syrup if desired. Refrigerate leftovers.

Breakfast Biscuit Cups
Nonstick cooking spray
1 can reduced fat refrigerated buttermilk biscuits
8 eggs
1/2 cup cubed ham
1/2 cup shredded reduced fat extra sharp Cheddar cheese

Preheat oven to 400°F. Spray 8 regular (2-1/2-inch diameter) muffin cups with nonstick cooking spray. Separate biscuits into 8 pieces and press one into each muffin cup. Bake 6 to 8 minutes or until light golden brown. Remove from oven. Meanwhile, beat eggs in a small bowl until well combined. Spray a large skillet with nonstick cooking spray. Heat on medium heat. Pour in eggs. Scramble eggs until firm, but still moist. Divide eggs, ham and cheese over each muffin cup. Bake an additional 8 minutes or until cheese is melted.

Breakfast Sandwich
1/2 - 3/4 pound asparagus spears, steamed
4 fried eggs, (cooked in non-stick skillet with vegetable spray)
4 slices whole wheat bread or favorite bread, toasted with diet margarine or butter
4 slices lean, smoked ham or Canadian bacon
1 cup shredded Parmesan cheese

Cut asparagus spears in half. Layer each slice of toast with 1 slice of ham, asparagus and 1 egg per sandwich. Sprinkle with Parmesan cheese. Bake in oven at 325°F for 5 minutes.

Breakfast Tortilla Pizza
1 (8-inch) whole-wheat flour tortilla
Cooking spray
2 scrambled eggs (prepared with 2 tablespoons skim milk in non-stick skillet sprayed with cooking spray)
1/4 cup chopped, lean cooked ham
1 tablespoon chopped green onions or chives
1/3 cup shredded, part-skim mozzarella cheese

Place tortilla on baking sheet, spray with cooking spray; bake in preheated 450°F oven for 3 minutes. Remove from oven and spoon scrambled eggs evenly over tortilla. Sprinkle with ham, onion, and cheese. Return to oven and bake until cheese is melted or about an additional 7 minutes. Cut into 4 wedges and serve.

Instructions for preparing scrambled eggs:
In small bowl, beat together eggs and milk with salt and pepper, if desired, until blended. Coat a 7- to 8-inch omelet pan or skillet with cooking spray. Over medium heat, heat pan until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

California Scramble
Nonstick cooking spray
6 large eggs
1 avocado, pitted, peeled, chopped
1/2 cup cooked crumbled turkey bacon
1/2 cup chopped tomato
1/2 cup shredded sharp Cheddar cheese
1/2 cup chopped green onions

Spray large skillet with cooking spray. Beat eggs with a wire whisk in medium bowl. Pour eggs into skillet. Cook on medium heat, gently drawing mixture across bottom and sides of pan forming large curds, until eggs are thickened and no visible liquid egg remains. Spoon eggs into serving bowl. Place avocado, bacon, tomato, cheese and onions in sections on top of eggs.

Cheese & Honey Toast
16 (1/2-inch) slices French bread
4 ounces reduced fat cream cheese
1/2 cup honey
4 eggs
1/2 cup fat free half and half
2 teaspoon cinnamon
1/4 cup chopped, toasted pecans
2 tablespoons butter

Spread 8 slices of bread with cream cheese. Top each slice with another French bread slice. Place 8 cream cheese sandwiches in an 8 X 8-inch casserole dish. Combine honey, eggs, half and half and cinnamon in a bowl. Using a whisk, beat to combine. Pour batter mixture over sandwiches. Turn sandwiches in batter. Refrigerate overnight or several hours, turning sandwiches several times to absorb batter. Heat a large skillet over medium heat and melt one tablespoon of butter. Remove sandwiches from batter, place sandwiches in the skillet and brown both sides. If necessary turn sandwiches again to make sure batter is cooked and sandwiches are crisp. Repeat cooking process using additional butter to brown other sandwiches. Sprinkle with chopped nuts and serve with honey.
Cooking Tip:
May also serve topped with banana slices. May also bake sandwiches in oven. In a separate 8 X 8-inch casserole dish melt 2 tablespoons of butter in the oven. Remove sandwiches from the batter and place in melted butter in casserole dish; bake at 400°F for 20 minutes and then under the broiler for 1-2 minutes (watch carefully).

Confetti Breakfast Casserole
Cooking spray
2 tablespoons butter
1 cup diced red peppers
1 cup diced green peppers
1/2 cup chopped onion
1 tablespoon minced garlic
8 cups hearty French bread, cut into 1-inch cubes
2 cups chopped reduced sodium sauteed ham
3 cups fat free half and half
8 Eggs
2 cups (8 ounces) shredded sharp cheddar cheese

Spray a 13 x 9-inch baking dish with cooking spray; set aside. Melt butter in a large skillet on medium-high heat. Cook and stir peppers and onion 3 to 5 minutes or until crisp-tender. During last 2 minutes of cooking, stir in garlic. Place bread cubes in prepared baking dish. Sprinkle cooked vegetables and ham over bread. Combine half and half and eggs in large bowl until blended. Stir in cheese. Pour egg mixture over top of casserole mixture, lightly pressing liquid into mixture. Cover casserole with plastic wrap. Refrigerate several hours or overnight. Pre head oven to 350°F. Remove plastic wrap from casserole. Bake 50 minutes or until puffy and knife inserted near center comes out clean. Let stand 10 minutes before serving.

Crustless Egg & Mushroom Tart
Cooking spray
2 tablespoons butter
2 (8 oz) packages fresh sliced mushrooms
1 teaspoon minced garlic
8 Eggs
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup fat free half and half
3 cups shredded Gruyere cheese

Preheat oven to 350°F. Spray a 9-inch deep dish pie plate with cooking spray; set aside. Heat butter in a large skillet on medium heat. Cook and stir mushrooms 8 to 10 minutes or until lightly browned. During last 2 minutes, stir in garlic. Beat eggs, seasonings and half and half in large bowl until well blended. Stir in mushrooms and cheese. Pour mixture into prepared pie plate. Bake 35 to 40 minutes or until eggs are set.

Easy As Pie Crab Quiche
Nonstick cooking spray
6 large eggs
1/2 cup buttermilk baking mix
3/4 cup fat free half-and-half
2 (6 oz) cans crab meat, well drained
1 cup crisp-tender cooked fresh asparagus, cut into 2-inch pieces
1 cup shredded Swiss cheese
1 tablespoon dried minced onions
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350°F. Spray a 9-inch deep dish pie plate with cooking spray; set aside. Beat eggs with a wire whisk in medium bowl. Combine baking mix and half-and-half in a small bowl. Add flour mixture to eggs, mixing until smooth. Stir in crab, asparagus, cheese and seasonings. Pour mixture into prepared pie plate. Bake 45 to 50 minutes or until center is set. Cool on wire rack 15 minutes before cutting into wedges to serve.

Egg and Prosciutto Muffins
Cooking spray
8 large eggs
1/4 teaspoon black pepper
1 (3 oz) package prosciutto, chopped, pieces separated
1/2 cup chopped tomato
1-1/2 tablespoons fresh chives
1/2 cup shredded Parmesan cheese

Preheat oven to 350°F. Spray 8 (2-1/2 -inch diameter) muffin cups with cooking spray; set aside. Mix eggs and pepper in large mixing bowl until well blended. Stir in prosciutto, tomatoes, chives and Parmesan cheese. Fill each muffin cup 3/4 full with egg mixture. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove using thin metal spatula. Serve warm.

Easy Skillet Breakfast Pizza
1 (6-1/2 oz) package pizza crust mix
5 eggs
1/3 cup skim milk
1/4 teaspoon dry mustard
Dash pepper
6 slices of turkey bacon, cooked and crumbled
1/4 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

Grease a 12-inch skillet. Prepare pizza crust according to package directions. Line the bottom and 1/2 inch up the sides of the skillet with dough. Beat eggs, milk, dry mustard, and pepper in a medium bowl. Slowly pour egg mixture over crust. Sprinkle bacon and cheese evenly over the eggs. Cover and cook over medium heat for 15 minutes or until crust is brown on the bottom. Slide out onto cutting board and cut into wedges.

Eggs Italiano
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
3 cups unpeeled chopped zucchini
3 cups chopped Roma tomatoes
1/2 cup tomato juice
1/4 cup fresh basil, cut into thin strips (chiffonade), divided
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
8 poached eggs
4 whole wheat English muffins, split and toasted
1/2 cup shredded Parmesan cheese

Cook and stir onion and garlic in oil in large non-stick skillet on medium-high heat 1 minute. Stir in zucchini; cook 6 to 8 minutes or until almost tender, stirring frequently. Stir in tomatoes; cook 2 minutes, stirring frequently. Add tomato juice, 2 tablespoons of the basil, vinegar, salt and pepper. Cook until all ingredients are heated through. Place 2 English muffin halves on each of 4 plates. Divide vegetable mixture evenly between muffins. Top each half with a poached egg. Drizzle a little sauce from the vegetables over each egg. Sprinkle Parmesan cheese and remaining 2 tablespoons of the basil over muffin halves before serving.

How to Poach Eggs:
Heat 2 to 3 inches of water to boiling in a saucepan or skillet. Reduce heat to keep liquid simmering. Break cold eggs, one at a time, into custard cup and gently slip into liquid. Cook 3 to 5 minutes, or until white is completely set and yolk begins to thicken, but is not hard. Carefully remove egg using a slotted spoon.

Eggs & Hash Brown Skillet
1/2 cup chopped onion
1 teaspoon vegetable oil
1/4 cup water
2 teaspoons instant chicken bouillon
2 cups coarsely shredded carrots (about 2 large)
2 cups frozen Western-style hash brown potatoes
2 cups coarsely shredded zucchini
1-1/2 teaspoon dried dill weed
6 Eggs

Sauté onion in oil in large nonstick skillet over medium heat until tender, 3 to 5 minutes. Add water and bouillon; stir until bouillon is dissolved. Add carrots, potatoes, zucchini and dill; mix well.

Cook, covered, over medium heat until heated through, about 10 minutes. Press 6 indentations (about 2-inch diameter) into vegetable mixture with back of spoon.

Bread and slip an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 8 to 10 minutes.

Florentine Brunch Casserole
Cooking spray
4 cups cubed French or Italian bread, cut into 1-inch pieces
1 (10-ounce) packages frozen, chopped spinach, thawed and well drained
1/2 cup chopped onion
1/2 cup chopped Canadian bacon or lean ham
2 cups shredded sharp Cheddar cheese
8 eggs
1 cup skim milk
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon mustard
1/2 cup reduced fat sour cream, optional

Preheat oven to 375°F. Coat a 9-inch X 13-inch baking dish with cooking spray. Place bread pieces, spinach, onion, ham and cheese in a casserole dish. In a large bowl beat together eggs, milk, thyme, salt, nutmeg and mustard until well blended. Slowly pour in egg mixture. Bake immediately, or cover and refrigerate overnight. Remove cover before baking. Bake 45-50 minutes until casserole is golden and puffy and center reaches 160°F. Remove from oven and let stand 5 minutes before serving. Top each serving with sour cream, if desired.

40-Second Omelet (French Omelet)
2 eggs
2 tablespoons water
1 teaspoon butter, margarine or cooking oil
Salt and pepper to taste, optional
Filling Suggestions:
Green or red peppers
Onion
Cheese
Mushrooms
Meats
Vegetables
Seafood
Fruit

Beat together eggs, water, salt and pepper, if desired, until well blended. In a 10-inch non-stick omelet pan over medium to high heat, heat the butter or cooking oil until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, push cooked portions from the edges of the pan toward the center so uncooked portions can spill onto the hot pan surface. (Dig a hole and fill it!) Tilt the pan as necessary, keeping the bottom covered with egg.

When the top is thickened and no visible liquid egg remains, fill one half of the omelet with 1/2 cup or more of desired filling. (Put the filling on the left side if you're right handed and the right side if you're a lefty!) With the pancake turner, fold the omelet in half. (Do you care if it tears?? NO! It's going to go onto a plate with the bottom side up and that side looks terrific!)

Invert to serve simply turn the pan upside down over the plate and the omelet will land with its prettiest side up. Add some salsa if desired.

Make it Mexican: Heat the skillet over medium heat until just hot enough to sizzle a drop of water. Put a 10-inch flour tortilla into the hot pan for five seconds on each side to make it flexible. Place the tortilla on a serving plate. Prepare an omelet following above directions above just to the point of filling. Sprinkle the fillings evenly all over the top. Do not fold. Slide the omelet from the pan onto the tortilla and roll it up. Let it set for 10 seconds, and then slice it in half diagonally. Serve with Salsa, sour cream and/or guacamole.

Hash Brown & Egg Pizza
Cooking spray
4 cups frozen country style hash brown potatoes, thawed, broken apart
8 eggs, divided
1/3 cup nonfat milk
2 teaspoons butter
1-1/2 cups sauteed chopped onions, green peppers, mushrooms
2 cups shredded cheddar cheese

Preheat oven to 425°F. Spray a 12-inch pizza pan with cooking spray; set aside. Combine hash brown potatoes and 2 of the eggs. Spread onto bottom of prepared pan. Bake 25 minutes or until crust is lightly browned and crisp. Meanwhile, whisk remaining 6 eggs and milk until blended. Melt butter in a large nonstick skillet on medium heat. Pour in egg mixture. As eggs begin to set, pull the eggs toward the center of the pan. Continue cooking until there is no visible liquid egg remaining. Remove pizza pan from oven. Spread cooked eggs over potato crust. Top with vegetables and cheese. Bake an additional 5 to 8 minutes or until cheese is melted.

Homestyle Good Morning Casserole
4 bread slices, crust trimmed
5 eggs
1-1/2 cups skim milk
3/4 cup cooked turkey ham, diced
1/2 cup shredded low-fat Swiss cheese, divided
1/2 cup shredded low-fat Cheddar cheese, divided
1/3 cup sliced mushrooms
1/4 teaspoon seasoned salt
3/4 cup frozen O'Brien style hash brown potatoes

Spray a 9 x 9 inch baking dish with cooking spray. Place bread slices, slightly overlapping, in the bottom of the baking dish. In a large bowl, thoroughly combine eggs, milk, ham, 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, mushrooms and salt. Pour mixture over bread slices. Sprinkle potatoes over egg mixture and top with remaining cheeses. Cover and refrigerate overnight. Preheat oven to 350°F. Bake mixture uncovered 50-55 minutes until mixture is set, or lightly browned, and a knife inserted near the center comes out clean. Cut into wedges or squares to serve.

Honey Bun French Toast
6 eggs
2 cups fat-free half and half
2 teaspoon vanilla
1/3 cup sugar
1 cup dark brown sugar
1 tablespoon cinnamon
1 cup chopped pecans
12 slices loaf bread (white or whole wheat)
Glaze:
1/2 cup powdered sugar
1 tablespoon milk

In a medium sized bowl beat together eggs, half and half, vanilla and sugar; set aside. Mix together in a small bowl brown sugar and cinnamon. Spray a 9 X 13-inch baking dish with vegetable spray and place 6 slices of bread in the bottom of a casserole dish. Sprinkle with half of the brown sugar mixture and top with half of the pecans. Pour half of the egg batter mixture over bread, pressing liquid into bread slices. Place remaining bread slices on top and repeat layers. Press liquid into bread slices to make sure all edges are covered. Refrigerate overnight. Bake in a 350°F oven for 40-45 minutes or until French toast is puffy. In a small bowl combine powdered sugar and milk; using a wire whisk beat until smooth. Drizzle glaze randomly over the top of toast.

Hurry-Up Breakfast
Cooking Spray
1 slice cooked lean ham or turkey ham
1 egg
Salt, optional
Pepper, optional
1 tablespoon shredded Cheddar cheese
1/2 English muffin, toasted OR 1 slice bread, toasted

Evenly coat a 6-ounce custard cup with cooking spray. Press ham into the cup to form a nest. Break egg into cup. Gently prick the yolk with the tip of a knife or wooden pick. Season with salt and pepper to taste, if desired. Top with cheese. Cover tightly with plastic wrap. Cook on full power 40-60 seconds. Let stand, covered, until white is completely set and the yolk is beginning to thicken but is not hard, about one to three minutes. Slide onto muffin half.

Lemony Berry Muffins
1 package lemon cake mix
4 eggs
1 cup low-fat or nonfat milk
1/2 cup butter or margarine, softened
1 cup blueberries, fresh or frozen

Preheat oven to 350°F. Evenly coat 24 muffin cups with cooking spray, or line cups with paper liners. In a large bowl, beat together all ingredients, except blueberries. Spoon mixture into cups, filling each about 2/3 full. Evenly sprinkle blueberries on top of each muffin. Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean.

Mini Orange-Maple French Toast Casseroles
Cooking spray
4 oz mascarpone cheese or cream cheese, room temperature
4 eggs
2/3 cup reduced-fat milk
1/2 teaspoon freshly grated orange peel
1/3 cup orange juice
1/4 cup maple syrup
3 cups bread cubes, (1 inch)

Spray coat four 10 ounce ramekins or custard cups with cooking spray. Set aside. Heat oven to 350°F. Whisk cheese in medium bowl until smooth. Add eggs, 1 at a time, whisking after each addition until smooth. Stir in milk, orange peel, orange juice and syrup until smooth and blended. Place 3/4 cup bread cubes into each ramekin. Slowly pour a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. Place cups in baking pan. Bake in center of 350°F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes.

Mushroom & Cheese Strata
1/2 cup onion
1 clove garlic, minced
2 tablespoons margarine or butter
4 cups assorted sliced fresh mushrooms (oyster, shitake, button)
1/2 cup shredded mozzarella cheese
1/4 cup shredded Fontina cheese (or Italian shredded blend)
2 tablespoons fresh thyme
5 cups French or Italian bread cubes
2 oz prosciutto or Canadian-style bacon, chopped
4 eggs, beaten
1-3/4 cups milk
1/2 cup sour cream
1 tablespoon Dijon mustard
1/8 teaspoon pepper

In a large skillet cook onion and garlic in margarine or butter over medium heat for 2 minutes. Add mushrooms, cook 3 minutes until tender. Remove from heat. In a small mixing bowl combine mozzarella, Fontina and herbs, toss to mix. In a greased 2-quart square baking dish place half of the bread cubes, top with the mushroom mixture, cheese mixture and Canadian-style bacon. Top with the remaining bread cubes. In a mixing bowl combine eggs, milk, sour cream, mustard and pepper. Pour over layers in dish. Cover and chill in refrigerator 2-24 hours. Bake uncovered in 325°F oven for 55-60 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes.

The Night Before Christmas Casserole
4 bread slices, crust trimmed
5 eggs
1-1/2 cups skim milk
3/4 cup cooked turkey ham, diced
1/2 cup shredded low-fat Swiss cheese, divided
1/2 cup shredded low-fat Cheddar cheese, divided
1/3 cup sliced mushrooms
1/4 teaspoon seasoned salt
3/4 cup frozen O'Brien style hash brown potatoes

Spray a 9 x 9 inch baking dish with cooking spray. Place bread slices, slightly overlapping, in the bottom of the baking dish. In a large bowl, thoroughly combine eggs, milk, ham, 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, mushrooms, and salt. Pour mixture over bread slices. Sprinkle potatoes over egg mixture and top with remaining cheeses. Cover and refrigerate overnight. Preheat oven to 350°F.   Bake mixture uncovered 50-55 minutes until mixture is set, or lightly browned, and a knife inserted near the center comes out clean. Cut into wedges or squares to serve.

Potato and Egg Skillet
1 tablespoon olive oil
4 cups thinly sliced potatoes
Salt and pepper to taste
1/2 cup chopped onion
1/2 cup chopped sweet green pepper
4 oz sliced cooked ham, cut into thin strips
6 eggs, beaten
1/2 to 3/4 cup shredded Cheddar cheese

Heat oil in large nonstick skillet over medium heat until hot. Spread 1/2 of the potato slices in an even layer in bottom of skillet; sprinkle with salt and pepper. Top with 1/2 of the onion and green pepper, then with 1/2 of the ham. Repeat layers. Cook, covered, over low heat until potatoes are fork tender, about 20 minutes. Pour eggs over vegetables and ham in skillet; continue cooking, covered, until eggs are set and no visible liquid egg remains, about 10 minutes. Remove from heat. Sprinkle with cheese. Cover and let stand until cheese is melted, about 2 to 3 minutes.

Santa Fe Muffins
Nonstick cooking spray
4 eggs
1 cup shredded reduced fat extra sharp Cheddar cheese
1 cup shredded reduced fat Colby and Monterey Jack cheese
1/2 cup buttermilk biscuit mix
1 (4 oz) can diced mild green chilies
1/4 cup nonfat milk

Preheat oven to 425°F. Spray 8 regular (2-1/2-inch diameter) muffin cups with nonstick cooking spray. Whisk eggs in large mixing bowl. Stir in cheeses, biscuit mix, chilies and milk until well combined. Divide mixture evenly between prepared muffin cups. Bake 15 to 18 minutes or until muffins are set. Remove from oven and let stand 5 minutes before removing from muffin cups. Serve warm.

Sausage and Egg Skillet Scramble
1 tablespoon olive oil
2 cups frozen southern-style hash brown potatoes
8 oz Italian sausage, cooked, sliced or 6 fully-cooked breakfast sausage links
1 cup sliced mushrooms, optional
1 cup frozen, chopped, tri-color sweet pepper mix
4 Eggs
1/4 cup milk or water
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/2 cup shredded Italian cheese blend

Heat oil in large nonstick skillet over medium-high heat until hot. Add potatoes; cook, covered, stirring occasionally, until golden brown, 6 to 8 minutes. Add sausage, mushrooms, if desired, and peppers; cook, uncovered, stirring occasionally, until vegetables are tender, about 4 minutes. Meanwhile beat eggs, milk, salt and oregano in bowl until blended. Reduce heat to medium. Pour eggs over mixture in skillet. As eggs begin to set, Gently pull the eggs across the pan with an inverted turner. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Sprinkle with cheese. Remove from heat; cover pan. Let stand until cheese is melted, 2 to 3 minutes.

Sweet Dreams Coffee Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons cinnamon
2/3 cup melted margarine
1 cup buttermilk
2 eggs
1 teaspoons orange extract

Combine all of the above ingredients in a large mixing bowl. Beat at low speed with an electric mixer until moistened; increase to medium speed for three minutes. Spread batter into a greased and lightly floured 13x9x2 inch-baking pan. Cover and refrigerate overnight.
Topping:
1-1/2 teaspoons cinnamon
1/2 cup brown sugar
1/2 cup chopped pecans, optional
1/4 cup confectioners' sugar

Combine cinnamon, brown sugar and nuts. Place in airtight container until ready to bake the coffee cake. Preheat oven to 350°F. Sprinkle batter with topping mixture. Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean.

Turkey & Egg Panini
2 slices whole wheat bread or your favorite bread
1-2 tablespoons margarine or butter, melted
1/4 cup grated part-skim mozzarella cheese or 1 slice part-skim mozzarella cheese
2 thin slices smoked turkey
1 fried egg
1/4 cup leaf lettuce or fancy mixed greens
2 slices tomato, optional

Brush one side of each slice of bread with margarine or butter. Turn one bread slice over and sprinkle with cheese. Place smoked turkey slices and egg on top of cheese. Add lettuce and tomato. Top with remaining bread slice, buttered side on top. Place on a Panini press or if using a skillet or griddle, press down with a press or metal spatula as the sandwich cooks until cheese melts, about 3-5 minutes.

Desserts

Angel Food Cake
12 egg whites
1-1/2 teaspoons cream of tartar
1-1/2 cups sugar, divided
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt
Mixed berries, optional
Whipped cream, optional
Mint leaves, optional

Preheat oven to 375°F. In a large mixing bowl at high speed, beat whites with cream of tartar until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue (egg mixture) between thumb and forefinger to feel if sugar has dissolved). Beat in flavorings. In a medium bowl, sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, continue folding in remaining flour mixture until all of the mixture is incorporated. Pour into an ungreased 10 x 4 inch tube pan. Gently cut through batter with a metal knife or spatula to break up any bubbles. Bake 30 to 40 minutes until top springs back when lightly touched with finger. Cool upside down in the pan on a funnel or bottle neck for at least an hour. With a narrow spatula or knife, loosen cake from pan and gently shake onto serving plate. Serve with berries, whipped cream and mint leaves, if desired. Or ice the cake with your favorite frosting.
Note:   Be sure to use metal utensils and equipment throughout mixing process. Plastic absorbs fat and egg whites will not beat up if exposed to fat.

Caramel Cheesecake Brownies
1 package brownie mix with caramel and nuts
4 eggs, divided
2 tablespoons water
1/3 cup cooking oil
1 (8 oz) package Neufchatel (cream cheese), softened

Preheat oven to 350°F. Evenly coat an 8 x 8 inch baking dish with cooking spray. In a medium bowl, stir together mix, 2 of the eggs, water, and oil just until blended. Pour into prepared pan. In a small bowl, beat together Neufchatel, the remaining 2 eggs, and caramel packet from mix until thoroughly blended. Pour over brownie mixture and swirl with knife. Bake until brownies pull away from edges of the pan, about 30 minutes.

Chocolate Cherry Cheesecake
24 vanilla wafers
2 (8 oz) packages cream cheese
1 (8 oz) dairy sour cream
1-1/2 cup sugar
1/4 cup cocoa
3 eggs
1-1/2 teaspoon almond extract
1-1/2 teaspoon vanilla extract
1 can cherry pie filling

Preheat oven to 325°F. Line 24 muffin cups with cupcake papers. Place vanilla wafer, flat side down, in bottom of each cup. Beat cream cheese, sour cream, and sugar in large bowl until smooth; add cocoa, eggs, almond and vanilla just until blended. Spoon into cups, filling about 3/4 full. Bake 25-30 minutes. Cool in pan on wire rack. Garnish with whipped topping and a spoonful of cherry pie filling.

Chocolate Cream Puff Dessert
1 stick butter
1 cup water
1 cup flour
4 eggs
6 oz package instant vanilla pudding
3 cups milk
8 oz cream cheese, softened
8 oz Cool Whip
Hershey's chocolate syrup

Bring margarine and water to a boil. Blend flour in, beating it into a ball. Add eggs one at a time and beat well. Spread mixture into a greased 9 x 13 inch glass pan and bake at 400°F for 40 minutes. Cool crust.

For filling: mix pudding, milk and cream cheese together. Spread over cooled crust. Top with Cool Whip. Drizzle chocolate syrup over the top. Keep refrigerated.

Chocolate Raspberry Bars
6 squares unsweetened chocolate, divided
3/4 cup butter or margarine
2 cups sugar
6 eggs
1 teaspoon vanilla
1 cup flour
1 cup coarsely chopped toasted almonds
1 (12-ounce) jar raspberry jam, divided
6 squares semisweet chocolate
1 cup whipping cream

Place 4 squares of unsweetened chocolate and butter in a large microwavable bowl; cook in the microwave on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar, eggs and vanilla. Stir in flour and nuts and mix until blended. Spread in a 13 X 9 X 2-inch baking pan lined with aluminum foil. Bake 30 minutes at 350°F or until toothpick inserted in center comes out clean. Do not over bake. Cool in pan.

Spread half of jam over bars. Combine remaining unsweetened chocolate squares with sweetened chocolate squares in a bowl. Place cream in a saucepan or in the microwave and bring to a simmering stage. Pour over chocolate and stir until smooth. Stir in jam. Spread chocolate mixture over jam layer. Refrigerate for 2 hours.

Cranberry-Orange Pound Cake
Cake
1 cup butter, softened
2-1/4 cups granulated sugar
6 eggs
1 teaspoon orange extract
3 cups all-purpose flour
1/2 cup orange juice
Glaze
2 cups powdered sugar
3 tablespoons orange juice
1/2 cup dried chopped cranberries
1/4 cup toasted chopped walnuts

Preheat oven to 325°F. Grease and flour a 12 cup fluted tube pan; set aside. For Cake, beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Add flour alternately with orange juice, beginning and ending with flour, mixing until blended after each addition. Pour batter into prepared pan. Bake 1 hour 10 minutes to 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan and cool completely on wire rack. For Glaze, whisk powdered sugar and orange juice until blended. Stir in cranberries and walnuts. Drizzle glaze evenly over top of cooled cake. Let stand until glaze is firm before cutting to serve.

Cream of Coconut Cake
1-1/2 cups sugar
3/4 cup vegetable shortening
1 cup skim or low-fat milk
2 teaspoons vanilla extract
6 egg whites
2-1/2 cups self-rising flour
1 cup fresh frozen coconut
1 (8 oz) can cream of coconut
1 cup sweetened flaked coconut, toasted*
1 (12 oz) container frozen whipped topping, thawed

Grease and flour a 9x13-inch baking pan; set aside. In a large bowl, beat together sugar and shortening. Slowly add milk and vanilla, continue beating until blended. Add egg whites, two at a time, beating well after each addition. Slowly add flour gradually, beating well. Stir in fresh frozen coconut just until mixed. Pour batter into prepared pan; bake at 350°F until cake tests done when knife inserted in center comes out clean, or about 35 minutes. Cool in pan on wire rack for 10 minutes. Punch 6 to 10 holes in cake (the handle end of a wooden spoon works well), slowly pour cream of coconut on top of cake, letting it absorb completely. Finish cooling completely. Stir in 1/2 cup of the toasted coconut into whipped topping. Spread whipped topping on cake as frosting. Sprinkle remaining toasted coconut on top of cake. Refrigerate for several hours.

Egg Nog Cake
Cooking spray
1 package yellow cake mix
Classic cooked Egg Nog*
Eggs
Vegetable oil
1 teaspoon ground nutmeg
1 teaspoon rum extract

Egg Nog Icing
2 cups confectioners' sugar
1 tablespoon butter, melted
2 to 3 tablespoons Classic Cooked Egg Nog*

Preheat oven to 350°F or to temperature specified on cake mix package. Evenly coat 10-inch fluted tube pan with nonstick cooking spray. Prepare cake mix according to package directions, except substitute egg nog for the specified amount of water. Stir in nutmeg and extract. Pour batter into prepared pan. Bake as package directs for fluted tube or Bundt® pan. Invert pan onto cooling rack. Remove pan, and let cake cool.

To prepare icing, beat together all ingredients until smooth and spreadable, but not runny. Spread over top of cake.

Note: Do not use purchased egg nog if using a "butter recipe" cake mix.

*Classic Cooked Egg Nog
6 eggs
1/4 cup sugar
1/4 teaspoon salt, if desired
4 cups skim or 1% low-fat milk, divided
1 teaspoon vanilla

In large saucepan, beat together eggs, sugar, and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon with a thin film and reaches 160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Enjoy as is or use as directed in recipe above.

Favorite Chocolate Brownies
1/2 cup butter or margarine (1 stick), softened
1 cup granulated sugar
4 eggs
1 teaspoon vanilla
1 (16 oz) can Hershey’s chocolate syrup
1 1/4 cups flour
1/2 cup nuts (optional)

Pre-heat oven to 350°F. Grease a 13 X 9 X 2-inch baking pan. Beat butter and sugar in a large bowl. Add syrup, eggs, vanilla, and flour; beat well. Stir in nuts if desired. Pour batter into prepared pan. Bake 30-35 minutes or until knife or wooden pick inserted near the center comes out clean. Cool completely. Frost and cut into squares to serve. To frost, melt a 12 oz. package of milk chocolate chips in the microwave oven on medium high heat for approximately 2-3 minutes. Or use your favorite chocolate or white frosting.

Flourless Chocolate Cake
9 oz semi-sweet chocolate
6 tablespoons butter
1/4 cup brewed coffee
8 eggs, separated
1/3 cup sugar

Preheat oven to 350°F. Grease and flour a 9-inch round baking pan. In a small saucepan, melt chocolate, butter and coffee over low heat. Cool slightly. In a large mixing bowl at high speed, slightly beat egg whites. Gradually, add sugar while continuing to beat. Beat until stiff peaks form. In a small bowl at high speed, beat yolks until pale yellow. Add 1/3 cup chocolate mixture to the yolks. Beat until blended. Add remaining chocolate mixture to the yolks; blend thoroughly. Fold chocolate mixture gently into egg whites until no streaks of white remain. Pour into prepared pan and bake until puffed and cake tester or toothpick inserted near the center comes out clean, about 1 hour and 15 minutes. Cool slightly or thoroughly chill before cutting.

Holiday Stars
3 egg whites
1/2 teaspoon cream of tartar
1-2/3 cups sifted powdered sugar
1/4 teaspoon clear vanilla extract

Line two cookie sheets with parchment paper and set aside. Preheat oven to 300°F. In a large bowl beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. Add powdered sugar, gradually, beating continually. Beat until mixture becomes very thick and glossy. Spoon meringue into a freezer, zip-top plastic bag, fitted with a small decorating tip. Trace 5-inch stars using a cookie cutter as a guide or draw a free hand star design on parchment paper. Pipe stars on the parchment paper, around the rim and then fill in partially on the inside of the stars, leaving open spaces. Sprinkle with candies, glitter or sugar. Place meringue stars in oven and turn the oven off. Let meringue stars dry in the oven with the door closed for at least 1 hour or until the stars are dry and crisp, but still white. Let stars cool on parchment and carefully remove stars with metal spatula to serving plate or gift tin. Store in an airtight container for up to 1 week.

Huguenot Torte
Cooking spray
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 eggs, room temperature
1-1/2 cups sugar
1 teaspoon vanilla
1-1/2 cups finely chopped peeled tart apples (about 2 medium)
1-1/2 cups finely chopped pecans OR walnuts (6 oz)

Heat oven to 325°F. Coat bottom and sides of two 8- or 9-inch round cake pans with cooking spray. Line bottoms with waxed or parchment paper; spray paper. Dust bottom and sides of pans with flour; tap out excess. Sift 3/4 cup flour, baking powder and salt into medium bowl; set aside. Beat eggs in mixer bowl with whisk attachment on high speed until thick, pale lemon-colored and triple in volume, 5 to 10 minutes. Reduce speed to medium. Beating constantly, add sugar, 1 to 2 tablespoon at a time, beating after each addition until sugar is dissolved. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Beat in vanilla. Add apples and nuts to flour mixture; toss to mix. Sprinkle evenly over egg mixture. Fold gently but thoroughly until no streaks remain. Do not stir. Pour into prepared pans; spread even. Bake until cakes begin to pull away from sides of pans and wooden pick inserted in center comes out clean, 30 to 40 minutes for 9-inch pans; 35 to 45 minutes for 8-inch pans. Cool on wire racks. Loosen cakes from sides of pans with thin knife. Gently shake cakes out of pans onto racks, taking care not to crack the meringue tops. Remove waxed paper carefully; turn cakes right-side up. Serve warm or cool completely.

Lemon Blueberry Cake Roll
Confectioners' sugar
6 eggs
1 cup sugar
1 teaspoon vanilla
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar
1 cup prepared lemon curd (about an 11-ounce jar) or pineapple jam
3 half-pints fresh blueberries, washed and towel-dried
Lemon slices, optional

Preheat oven to 350°F. Line a jellyroll pan (15-1/2 x10-1/2 x 1-inch) with parchment paper. Spread a clean kitchen towel on the counter and sprinkle liberally with confectioners' sugar. Set aside. In large mixer bowl, at high speed, beat eggs until thick and lemon-colored about 3 minutes. Gradually beat in sugar, 2 tablespoons at a time and add vanilla. In small bowl, stir together flour, baking powder and salt. Sprinkle flour mixture over beaten eggs. Gently, but thoroughly, fold flour mixture into beaten eggs just until no streaks remain. Pour into prepared pan. Gently spread evenly. Bake for 12 to 15 minutes, or until lightly browned and cake springs back when lightly touched in center. With narrow spatula or knife, loosen cake from sides of pan. Turn onto prepared towel. Carefully pull off parchment paper. Using a knife with serrated edges, trim all edges. Starting from short edge, roll up cake, rolling towel in cake. Place wrapped roll seam-side down on wire rack until cool, about 30 minutes. Stir lemon curd to soften. Carefully unroll cooled cake. Spread with lemon curd and sprinkle half of blueberries. Reroll. Place seam-side down on serving platter. Cover and chill. Just before serving, dust with confectioners' sugar. Slice and serve with reserved blueberries, whipped cream, and garnish with lemon slices, if desired.

Meringue Kisses (Sweet Nothings)
2 egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 teaspoon vanilla
1/4 cup toasted pecans, almonds or walnuts

Beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating until stiff peaks form. Beat in vanilla. Fold in chocolate pieces and nuts. Drop meringue batter by rounded teaspoons on a parchment covered cookie sheet. Bake at 300°F for about 20 minutes or until firm. Remove from pan to wire rack and let cool completely. Makes about 3 dozen cookies.

Variations:
Chocolate: Beat in 1/2 cup chocolate pieces, semisweet chocolate pieces, or Raspberry chocolate pieces
Coconut: Add 3/4 cup toasted coconut
Cherries: Add 3/4 cup candied green or red cherries
Peppermint: Beat in 1/4 teaspoon mint extract or 1/2 peppermint extract and 1 teaspoon vanilla. Add a few drop of red or green food coloring

Meringue Kisses with Chocolate Ganache
Cooking spray
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon peppermint OR strawberry extract, optional
Red gel food coloring
4 ozs dark chocolate, chopped
1/2 cup heavy cream
Chopped peppermint candy for garnish, optional

Preheat oven to 200°F. Spray cookie sheets with cooking spray. Cover with parchment paper; set aside. Beat egg whites in large bowl of mixer on high speed until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually beat in sugar until stiff peaks form. Beat in extract. Draw 1-1/2 to 2-inch diameter circles on parchment paper, leaving 1-inch between each one. Divide meringue evenly between circles. Using 2 spoons, shape meringue into small “nests”. With a food safe paint brush, swirl red gel food coloring onto each meringue. Bake for 1-1/2 hours. Turn oven off. Let meringue stay in oven with door closed for 1 hour. Carefully remove meringues from parchment paper to wire rack. Meanwhile, place chocolate and cream in microwave-safe bowl. Heat in microwave on high 45 to 60 seconds. Remove from microwave and stir until smooth. Refrigerate ganache 2 hours. Stir ganache. Spoon 1 teaspoon into center of each meringue. Sprinkle with chopped peppermint candy.

Mint Brownies
1/2 cup butter or margarine, melted
1 cup sugar
1/3 cup cocoa
1/4 cup flour
4 eggs, beaten
2 teaspoons mint extract
1/4 teaspoon salt
After dinner mints*

In a large bowl mix together butter, sugar, cocoa and flour. Add beaten eggs, flavoring and salt. Mix completely. Pour into 8-inch square pan, lined with foil and sprayed with vegetable spray. Bake in 350°F oven for 25 minutes. Remove from oven and place after dinner candy mints on top of brownies. Return to oven for 5 minutes. Remove pan from oven and spread melted mints on top of brownies as frosting. Let cool completely, remove from pan and cut into squares.

* Andes chocolate mints work well. Start with approximately 12 mints and add more if desired.

Mint Chocolate Cheesecake
18 chocolate sandwich cookies
1/4 cup butter, melted
3 (8 oz) packages reduced fat cream cheese, softened
1-1/4 cups sugar
6 eggs
1/2 teaspoon peppermint extract
28 rectangular chocolate candy with green mint filling

Preheat oven to 350°F. Process cookies in food processor until finely ground. Add melted butter and process until crumbs are evenly coated. Spray a 9-inch spring form pan with cooking spray. Press crumb mixture onto bottom and 1-inch up sides of prepared pan. Bake 8 minutes. Cool on wire rack while preparing filling. Reduce oven temperature to 325°F. Beat cream cheese and sugar in mixing bowl with electric mixer on medium speed until well blended. Add eggs, two at a time, beating after each addition just until blended. Add extract to chocolate candies in microwave-safe bowl. Microwave on High 1 to 2 minutes; stir to melt. Pour half of cream cheese mixture over crust. Drizzle half of melted chocolate over cream cheese; repeat layers. Using tip of a knife, swirl chocolate through layers. Bake cheesecake 50 to 55 minutes or just until edges are set and center still shakes slightly. Remove from oven and let stand 10 minutes. Carefully run thin metal spatula around edges to loosen. Cool on wire rack, then refrigerate 8 hours or overnight. When ready to serve, loosen edges again with a metal spatula. Place spring form pan on serving plate. Carefully remove sides of pan.

Not Your Average Pound Cake
1/2 cup butter, softened
1/2 cup shortening
1 (8 oz) package cream cheese
3 cups sugar
6 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups fresh frozen coconut, thawed
1/2 cup sweetened flaked coconut for garnish or fresh berries or fresh fruit slices

Greased and flour a 10-inch tube pan; set aside. In a large bowl, beat together butter, shortening and cream cheese until blended. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add coconut and vanilla extracts; mix well. Gradually add flour and baking powder; beat until smooth. Stir in thawed coconut flakes. Pour batter into prepared pan and bake in a preheated 325°F oven until a knife inserted into cake comes out clean or about 1 hour and 20 minutes. Allow cake to cool on a cooling rack for 10-15 minutes before removing cake from pan. Sprinkle with sweetened flaked coconut and/or fresh fruit for garnish.

Red, White and Blue Trifle
1 (12 oz) package prepared pound cake, cut into 1/2 inch slices
1/4 cup raspberry preserves
Trifle Cream filling
2 tablespoons orange juice
1-1/2 cups fresh blueberries, divided
1-1/4 cups fresh raspberries, divided
mint leaves

Trifle Cream Filling
2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 cups milk
6 egg yolks
1-1/2 teaspoons vanilla

Spread each slice of cake with about 1 teaspoon of preserves. Cut into 1/2-inch strips. Pour about 1/3 of the cream filling into a 2-quart straight sided bowl. Layer half of the cake strips over the filling. Sprinkle with 1 tablespoon of the orange juice. Top with 1/2 cup blueberries, and 1/2 cup raspberries. Pour 1/2 of the remaining filling over berries. Top with remaining cake strips, orange juice, 1/2 cup each of berries and filling. Garnish with remaining fruit and mint leaves. Cover and chill at least 8 hours or overnight.

Filling:
In a large saucepan, stir together sugar, cornstarch and salt. Stir in milk and egg yolks until blended. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Cover and chill thoroughly.

Springtime Baked Lemon Custard
3 eggs, beaten
1/2 cup sugar
1/8 teaspoon salt
1-1/2 cups hot milk (about 3 minutes on HIGH in microwave)
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla

In a medium bowl, beat together eggs, sugar and salt until well blended. Stir in milk, lemon peel, lemon juice and vanilla until well combined. Place four (6-ounce) custard cups or ramekins in an 8 x 8 inch baking pan. Pour about 1/4 egg mixture into each custard cup. Place pan on center rack in preheated 350°F oven. Pour very hot water into pan so it comes within 1/2-inch from the top of the custard cups. Bake until knife inserted in center comes out clean, or about 30-35 minutes. Remove custard cups from hot water. Cool on wire rack about 5-10 minutes. Serve warm or cold. Refrigerate leftovers.

Taste of the Tropics Cheesecake
Cooking spray
2 cups crushed coconut cookies
1/4 cup sugar
1/4 cup butter, melted
3 (8 oz) packages cream cheese, softened
1/2 cup sugar
6 eggs
1 (15 oz) can cream of coconut
1-1/2 cups fresh frozen coconut, thawed
1/2 cup sweetened shredded coconut, toasted

Evenly coat the bottom and sides of a 9-inch springform pan with cooking spray, set aside. Combine crumbs, sugar and butter in a small bowl, mix completely. Firmly press into the bottom and 1-inch up sides of prepared pan. Bake crust in a preheated 350°F for 8-10 minutes; let cool in pan. Reduce oven temperature to 325°F. In a large mixing bowl, beat cream cheese with electric mixer, gradually adding sugar. Add eggs, 2 at a time, beating well after each addition. Stir in cream of coconut and thawed coconut. Pour batter into prepared crust. Bake at 325°F until cheesecake looks almost set, but still shakes slightly in center or about 50-60 minutes. Remove from oven and let stand for 10 minutes. Sprinkle toasted coconut around rim of cheesecake or in center if desired. Cool and chill for 8 hours or overnight. Carefully run a thin bladed knife around the rim of the cheesecake; loosen the outside of the pan. Carefully run a long, sharp knife under the crust of the pan to loosen. Carefully transfer cheesecake to serving plate. If desired, serve with a strawberry, raspberry or chocolate sauce or just garnish with toasted coconut and fresh fruit.

White Chocolate Cheesecake
1 (16 oz) package chocolate fudge sandwich type cookies
1/3 cup butter or margarine, melted
1/4 cup sugar
3 (8 oz) packages cream cheese, softened
1-1/4 cups sugar
6 eggs
4 ounces white chocolate, grated
1 teaspoon vanilla
1 cup sour cream
1/4 cup sugar
2 ounces white chocolate, grated
1 teaspoon almond extract

Place cookies in a food processor and process to crumbs. Add sugar to crumbs and pulse. Pour butter through top of processor while mixing. Press crumb mixture into the bottom and sides of a 9-inch spring form pan; set aside. Beat cream cheese in a large bowl until soft and creamy. Gradually beat in sugar, beating until fluffy. Add eggs, 2 at a time, beating well after each addition. Stir in white chocolate and vanilla. Pour filling mixture into crust; bake at 325°F for 55 minutes or until cheesecake still shakes slightly in the middle. Remove from the oven. Combine sour cream, sugar, white chocolate and almond extract and mix completely. Spread mixture evenly over the top of cheesecake. Bake at 400°F for 10 minutes or until bubbly. Remove from oven. Cool; remove sides of pan from cake and chill at least 8 hours. Remove from base of pan before serving.

The Perfect Hard-Cooked Egg

Whether hard- or soft-cooked, this method is incorrectly called boiled eggs. Although the cooking water must come to a boil, eggs should NOT be boiled because high temperatures make them tough and rubbery.
  • Place eggs in a single layer in a saucepan.
  • Add enough water to come at least one inch above the eggs.
  • Cover and quickly bring just to a boil.
  • Turn off heat. Remove pan from burner and let eggs stand, covered in the hot water about 15 minutes for Large eggs, 18 minutes for Extra Large, and 12 minutes for Medium.
  • Immediately run cold water over the eggs, or add ice cubes to the cold water until completely cooled. This will prevent a greenish ring from forming around the yolk.
  • Remove eggs from the water and place in the refrigerator until ready to use.
Tips on Hard-Cooking Eggs
A greenish-gray ring may appear around a hard-cooked egg yolk. It's unsightly, but harmless. The ring is caused by a chemical reaction involving sulfur (from the egg white) and iron (from the egg yolk), which naturally react to form ferrous sulfide at the surface of the yolk. The reaction is usually caused by overcooking, but can also be caused by a high amount of iron in the cooking water.

Eliminate the ring by avoiding overcooking and by cooling the eggs quickly after cooking. Run cold water over the just-cooked eggs or place them in ice water (not standing in water) until they have completely cooled. Then refrigerate the eggs in their shells until you're ready to use them. Hard-cooked eggs in the shell can be refrigerated up to one week.

Peeling Hard-Cooked Eggs:
Keep in mind that the fresher the egg, the harder it is to peel. Try to buy your eggs a week to 10 days in advance of cooking them. Fresh eggs are more difficult to peel after hard-cooking. The air cell that forms between the shell membranes as the egg ages helps to separate the shell from the egg. Some new research suggests that yolk centering may be better if eggs are stored small-end up for 24 hours before hard-cooking. Piercing the shell BEFORE cooking may also make peeling easier.

Remove the shell after the eggs are cool. Thoroughly crackle the shell all over by tapping gently on a table or counter top. Then roll the egg between your hands to loosen the shell. Start at the large end and peel off the shell. Hold egg under running cold water or dip in a bowl of water to help ease off the shell.

Other:
Try a method of no muss or fuss with deviled eggs that is so simple, even beginning cooks can master it easily. To tote deviled eggs to a picnic or tailgate party, place all ingredients for the deviled eggs in a sealed food storage bag. Place egg whites in a separate sealed container. Knead all the filling ingredients until smooth and well blended. Transport on ice or coolant in a cooler, along with the egg whites, and assemble on the spot. Simply snip off a corner of the bag with a scissors and squeeze to refill the whites, just as if you were using a pastry bag.

Hard-cooked eggs in the shell can be refrigerated up to one week. Hard-cooked eggs out of the shell should be used immediately.

Main Dishes

Asian Chicken, Egg and Rice Bowl
1 cup uncooked medium grain rice
1-1/2 cups ready-to-serve chicken broth
1 tablespoon sugar
1 tablespoon soy sauce
1 skinless boneless chicken breast half (6 oz) cut into 1/2-inch pieces
1/2 cup thinly sliced yellow onion
2 large dried shiitake mushrooms, softened, cut into strips
1/3 cup diagonally sliced green onions with tops
3 eggs, lightly beaten

Cook rice according to package directions. Set aside. Heat chicken broth, sugar and soy sauce in large nonstick skillet over medium-high heat to boiling. Add chicken, yellow onion and mushrooms; bring to a boil. Reduce heat; simmer just until chicken is cooked through, about 2 to 3 minutes. Add green onions. Without stirring, slowly Pour eggs over surface of broth, covering as much as possible. Cook over low heat 1-1/2 to 2 minutes. As outer edges of eggs begin to set, lift cooked portions to center of pan, keeping eggs in large soft curds as much as possible. Continue cooking, stirring just as needed, until no visible liquid egg remains. Ladle over rice in deep soup bowls.

Asian Chicken Soup
1 (32 oz) package reduced low-fat chicken broth
1/4 cup rice vinegar
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon ground white pepper
1/8 teaspoon ground ginger
1 cup frozen Asian vegetable blend or stir-fry vegetables
1/2 cup cooked, diced chicken
4 eggs, poached
1/4 cup chopped green onions

Heat chicken broth, vinegar, soy sauce, pepper and ginger in a large saucepan over high heat just to a boil. Add vegetable blend; return to boiling. Reduce heat to medium; simmer until vegetables are tender, about 2-3 minutes. Stir in chicken; continue to simmer for one minute to heat chicken. Meanwhile, heat 2 to 3 inches of water (or chicken broth) in a large saucepan or skillet to boiling. Adjust heat to keep liquid simmering gently. Break eggs, one at a time, into custard cup or saucer. Holding dish close to surface, slip egg into liquid. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from liquid with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired. Ladle the soup into bowls and top with a poached egg and 1 tablespoon of green onions. Serve immediately.

Breakfast Casserole
1 tube of crescent rolls
1 pound turkey or pork sausage, browned
3 cups mozzarella cheese
12 eggs
1/2 cup milk
Salt and pepper to taste

Brown the sausage until no longer pink. Lay crescent roll dough out flat in the bottom of a 9 X 12 inch pan. Spoon the sausage over the top of the unbaked dough. Sprinkle two cups of mozzarella cheese on top. Beat together the eggs, with the milk. Add salt and pepper if desired. Sprinkle the remaining cheese on top. Bake at 350°F for 50-55 minutes or until browned on top.

Cooking Tip:
Additional extras such as onions, green or red peppers, or mushrooms may be added to egg mixture when beating.

Top with salsa when served if desired.

Confetti Sandwiches
1 (7 oz) jar pimento stuffed olives, drained (reserve 14 whole olives and 1 tablespoon olive juice)
6 hard-cooked eggs, chopped
1 (8 oz) package Neufchatel cheese, softened
14 slices wheat sandwich bread, crusts trimmed

Slice olives in half. In a large bowl, stir together chopped eggs, cheese, sliced olives and reserved olive juice until well blended. Mix completely. Cut each slice of bread in half. Spread 1/4 cup of filling on a bread slice and top with remaining bread slice half. Insert toothpick into reserved whole pimento-stuffed olive, then insert into sandwich. Repeat preparation of remaining sandwiches.

Cream Puffs with Ham and Egg Filling
Cream Puffs:
Cooking spray
1 cup water
1/2 cup butter
1 cup all-purpose flour
2 teaspoons caraway seeds, (optional)
1/4 teaspoon salt
4 large eggs

Ham and Egg Filling:
8 hard-cooked eggs, peeled and chopped
1 cup chopped ham
2/3 cup reduced fat mayonnaise
1/2 cup chopped green pepper
1/4 cup diced pimento
2 teaspoons Dijon mustard

Preheat oven to 400°F. Spray cookie sheet with cooking spray; set aside. For Cream Puffs, bring water and butter to a boil in a medium saucepan on medium heat, stirring until butter melts. Remove pan from heat. Add flour, caraway seeds and salt, stirring vigorously, until mixture forms a ball. Beat in eggs, one at a time, beating well after each addition. Drop dough by 1/4 cup measures, about 2 inches apart, onto prepared cookie sheet. Bake 25 to 30 minutes or until lightly browned. Remove cream puffs from cookie sheet. Cool completely on wire rack. For Ham and Egg Filling, combine all ingredients. Refrigerate until ready to use. To serve, split each cream puff in half; remove any soft dough that may remain in center; discard dough. Fill with 1/4 cup filling.

Easy Broccoli Custard Bake
1 (10 oz) package frozen chopped broccoli, thawed and drained
1 cup turkey ham (diced)
1 (4 oz) can sliced mushrooms, drained
1 cup shredded reduced-fat Swiss cheese
6 eggs
1/2 cup skim milk
1/2 cup bottled reduced-fat ranch dressing
3 tablespoons flour

In a lightly greased 1-1/2 quart casserole, gently toss together broccoli, turkey ham, mushrooms, and cheese. Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese. Bake in preheated 350°F oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.

Egg Pockets
4 eggs
1/4 cup low-fat milk
2 teaspoons finely chopped green onions
1 teaspoon butter or cooking oil, or cooking spray
2 pita pockets, halved

In a small bowl, beat together eggs, milk and onions until blended. In a 7 or 8-inch skillet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turned completely across bottom and sides of pan, forming large, soft curds. Continue until eggs are thickened and no visible liquid egg remains. Spoon 1/4 of the eggs into each pita half. If you like, add chopped tomato and green pepper, a sprinkling of shredded cheese or a dollop of taco sauce, or all of them!

Fa-La-La-La-La Frittata
Cooking spray
1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1/2 cup julienne strips sweet red pepper
1/2 cup sliced green onions with tops
1/2 cup flaked crab meat or surimi (imitation crab meat)
8 eggs
1/4 cup water
1 teaspoon Italian seasoning, crushed
1/2 cup shredded low-moisture part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Evenly coat 10-inch omelet pan or skillet with ovenproof handle (wrap completely with aluminum foil) with spray. Over medium-high heat, cook broccoli, mushrooms, pepper and onions until crisp-tender, about 5 minutes. Remove from heat. Stir in crab meat. Set aside. In medium bowl, beat together eggs, water and seasoning until blended. Stir in mozzarella cheese. Pour into pan over vegetable/crab meat mixture. Cook over medium heat until egg mixture is set at edges, about 5 to 8 minutes. Sprinkle with Parmesan cheese. Bake in preheated 375°F oven until top is lightly browned, egg mixture is completely set and no visible liquid egg remains, about 8 to 10 minutes. Cut into wedges and serve from pan or slide from pan or invert onto serving platter.

Heavenly Veggie Pasta Bake
8 ounces angel hair pasta
4 egg whites
1 cup shredded Parmesan cheese
1/2 cup low fat ricotta cheese
1 tablespoon dried basil
1 tablespoon olive oil
2 cups sliced zucchini
1 cup coarsely chopped onion
2 cups coarsely chopped tomatoes
1-1/2 tablespoons Italian seasoning
Cooking spray
4 slices reduced fat provolone or mozzarella cheese

Prepare angel hair pasta according to package instructions. In a large bowl mix together egg whites, Parmesan cheese, ricotta cheese and basil; until well combined. Set aside. When pasta is cooked, drain and toss with egg white mixture. Heat olive oil in a large skillet. Cook zucchini and onion over medium-high heat, stirring occasionally until crisp tender about 5-7 minutes. Add tomatoes and Italian seasoning. Cook for another 3 minutes, stirring occasionally. Pour half of pasta in an 8-inch square baking dish coated with cooking spray. Top with half of vegetable mixture and 2 cheese slices, torn into pieces. Repeat layers of pasta, vegetables and cheese. Bake in a 350°F oven for 30-35 minutes. Cut into 4 squares and serve immediately.

Kris Kringle's Kasserole
Cooking spray
1 (10 oz) package frozen chopped broccoli, thawed and undrained
1-1/2 cups frozen hash brown potatoes, thawed and undrained
1 (2 oz) jar sliced mushrooms, undrained
1 (2 oz) jar chopped pimiento, undrained
6 eggs
1/2 cup sour half and half or reduced-fat sour cream
2 teaspoons instant minced onion
3/4 teaspoon garlic salt
3/4 teaspoon dried dill weed

Evenly coat an 11 x 7 x 1-1/2 inch baking dish with cooking spray. In a prepared dish, stir together broccoli, potatoes, mushrooms, and pimiento. In a medium bowl, beat together eggs, sour half and half and seasonings. Pour over vegetables. Bake, uncovered, in a pre-heated 350°F oven approximately 25-30 minutes, or until a knife inserted near the center comes out clean.

Monte Cristo Sandwiches
4 slices loaf bread (whole wheat or white)
2 tablespoons honey mustard
2 thin slices ham
2 thin slices turkey
2 slices Swiss or mozzarella cheese
2 eggs, beaten
1/4 cup fat free half and half
1-2 tablespoons butter

Spread one side of 2 bread slices with mustard. Top remaining 2 slices with ham, cheese slice and turkey slice. Close sandwiches with mustard side down. Combine eggs and half and half in a small bowl and using wire whisk, beat to combine. Place sandwiches in a shallow casserole dish and pour batter over sandwiches, pressing to absorb liquid. Turn sandwiches and press. Refrigerate sandwiches for 15 minutes. Heat a large skillet over medium heat and melt butter. Cook sandwiches in the skillet on each side until golden brown and cheese has melted. Turn sandwiches again to make sure batter is cooked and bread is crispy. Cut each sandwich into 4 triangles. Serve with baked chips and pickle if used for lunch. If served for breakfast or brunch, serve with fresh fruit.

**May also bake sandwiches in oven. In a separate casserole dish melt butter in the oven. Remove sandwiches from batter and place in casserole dish in melted butter. Bake at 400°F for 20 minutes and place under broiler for 1-2 minutes (watch carefully).

Potato-Egg Bake
12 slices bacon, either turkey or pork
2 pounds frozen shredded hash brown potatoes
2 cups shredded cheddar cheese
12 eggs
2 teaspoons salt
Pepper to taste
Cooking Spray

Heat oven to 350°F. In a large pan, fry the turkey bacon until crisp, or bake in the microwave oven until crisp. Spray a 10X12X2 inch baking pan with cooking spray, set aside. In a separate bowl, crumble bacon and mix with cheese. Spread hash brown potatoes evenly over bottom of prepared pan. Spread bacon-cheese mixture over potatoes. Beat eggs, salt, and pepper to taste. Pour eggs over ingredients in pan, moving potatoes slightly to allow eggs to disperse throughout pan. Bake 55-60 minutes until firm and golden. Cut into 3 X 4 inch servings.

Puffy Chicken Chili Relleno
Cooking spray
3-4 (6-inch) flour tortillas, torn into pieces
1 (6 oz) package cooked Fajita chicken breast strips, chopped
2 (4 oz) cans chopped green chilies
1 cup plus 2 tablespoons chopped green onions, divided
1 (16 oz) jar prepared salsa
2 cups shredded sharp Cheddar cheese or Mexican cheese blend
8 eggs, lightly beaten
1/2 cup skim milk
2 tablespoons flour
1/2 cup reduced fat sour cream, optional

Pre-heat oven to 350°F. Evenly coat a 2-quart baking dish with cooking spray. Place torn tortillas in the bottom of dish. Sprinkle chicken, chilies and 1 cup onions on top of tortillas. Spread salsa as the next layer and sprinkle with cheese. In a large bowl, beat together eggs, milk and flour. Pour evenly into baking dish. Bake for 35-40 minutes until golden and puffy and center reaches 160°F. Cool 10 to 15 minutes before cutting. Top with sour cream and reserved 2 tablespoons green onions, if desired.

Quiche Lorraine
1 9-inch pie shell (you may use a frozen crust)
8 slices bacon, cooked crisp, drained and crumbled
1 cup shredded Swiss cheese
6 eggs
1-1/4 cup half and half or milk
1/2 teaspoon salt
1/8 teaspoons ground nutmeg
1/8 teaspoon pepper

Prick the bottom and sides of the pie shell with a fork. Bake in 450°F oven until golden brown, about 5 minutes. Cool, reduce oven temperature to 375°F. Sprinkle bacon and cheese into pie shell. Beat together remaining ingredients until well blended. Pour over bacon and cheese. Bake 30-40 minutes. Let stand 5 minutes before serving.

Santa Fe Pie
Cooking spray
3-4 (6-inch) flour tortillas
1/2 pound lean ground beef
1 cup chopped onion
1-1/2 cups shredded Mexican blend of cheeses (cheddar, Monterey Jack, Colby and mozzarella)
2 (4 oz) cans chopped green chilies, drained
2 medium tomatoes, chopped and drained
6 eggs, beaten
1 cup reduced-fat cottage cheese
1 tablespoon chili powder
2 teaspoons cumin
1/4 cup chopped cilantro, optional

Preheat oven to 350°F. Evenly coat a 10-inch pie plate with cooking spray. Place tortillas in a pie plate, overlapping them, and covering the bottom and sides. Place beef and onion in a skillet and cook until the meat browns, or microwave 3-4 minutes until meat is brown; drain the fat. Combine with cheese, green chilies and tomato pieces; stir to mix. Spread meat mixture over tortillas. In a large bowl combine eggs, cottage cheese, chili powder and cumin; beat to mix. Pour egg mixture into the pie plate. Bake 40 to 45 minutes until center reaches 160°F. Sprinkle with cilantro, if desired. Cut into wedges and serve.

Turkey n' Stuffing Strata
Cooking Spray
4 cups herb-seasoned stuffing cubes, divided
1 10 oz package frozen chopped broccoli, thawed and drained
1 cup diced cooked turkey or chicken
1/2 cup shredded Cheddar cheese
3 tablespoons thinly sliced green onions with tops
6 eggs
1-1/2 cups skim or low-fat milk
2 tablespoons sliced almonds

Evenly coat an 8x8 inch baking pan with spray. Sprinkle 2 cups of stuffing cubes in bottom of pan. Layer broccoli, turkey, cheese, and onions over cubes. Top with remaining 2 cups of cubes. In a large bowl, beat together eggs and milk until well blended. Pour evenly over stuffing mixture. Cover. Refrigerate several hours or overnight. Preheat oven to 350°F. Bake 50-60 minutes until golden brown. Garnish with additional green onions, if desired.

Turkey Tarragon Quiche
1 (9-inch) baked pie shell
3/4 cup (3 oz.) shredded Swiss cheese
1/2 cup chopped cooked turkey or chicken or 1 can (5 to 6 3/4 oz) chunk turkey or chicken
1 can (4 oz) sliced mushrooms, drained
1/4 cup chopped green onions with tops or 1 tablespoon instant minced onion
6 eggs
1-1/2 cups non-fat milk
1 teaspoon instant chicken bouillon
1/2 teaspoon tarragon leaves, crushed

Preheat oven to 375° F. Sprinkle cheese, turkey, mushrooms, and onions into pie shell. In medium bowl beat together remaining ingredients until well blended. Pour into pie shell. Bake in oven until knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.

Salads

Avocado Egg Salad
2 tablespoons mayonnaise
6 hard-cooked eggs, chopped
2 tablespoons dairy sour cream
1 cup chopped tomatoes
1 tablespoon lemon juice
1/2 cup chopped red onion
1/2 teaspoon salt
1/4 cup snipped fresh parsley or cilantro
1/4 teaspoon liquid hot pepper seasoning
Spinach leaves optional
2 avocados, peeled and chopped

In a medium bowl, stir together mayonnaise, sour cream, lemon juice, salt and seasoning until well blended. Toss lightly with remaining ingredients except spinach leaves until evenly coated with dressing. Cover and chill to blend flavors. Serve on spinach leaves, if desired.

Bacon & Horseradish Egg Salad
4 hard-cooked eggs, peeled and finely chopped
1/4 cup light mayonnaise
2 celery stalks, finely chopped
1 green onion, finely chopped
3-4 bacon strips, cooked crisp, drained and finely chopped
1-2 tablespoons prepared white horseradish, drained well
2 tablespoons fresh parsley, finely chopped
1 tablespoon red or yellow pepper, finely chopped
salt and pepper to taste

Cook the bacon in the microwave oven 3-4 minutes or until crisp. In a medium bowl, gently toss the eggs, celery, onions, bacon and chopped pepper together. Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with salt and pepper. Garnish with the rest of the parsley.

Basic Egg Salad
8 hard-cooked eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced
salt and pepper to taste

In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion, salt and pepper. Mash well with a fork or spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.

Classic Old-Fashioned Egg Salad
1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon instant minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped, sliced or wedged
1/2 cup finely chopped celery

In a medium bowl, stir together mayonnaise, lemon juice, onion, salt and pepper until well blended. Stir in eggs and celery until evenly coated with dressing. Cover and chill to blend flavors.

Classic Macaroni Salad Variation
Into the Classic Old-Fashioned Egg Salad, stir the following ingredients until evenly coated with dressing:

1 (7 oz) package elbow macaroni, cooked and drained
1/2 cup chopped green pepper
1/2 cup mayonnaise
1 (2 oz) jar chopped pimiento, drained

Classic Mustard Potato Salad
Into the Classic Old-Fashioned Egg Salad, stir the following ingredients until evenly coated with dressing:

3 cups diced peeled and cooked potatoes (about 1 lb)
1/2 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon instant minced onion
1/4 teaspoon salt

Confetti Egg Salad Sandwiches
6 hard-cooked eggs, chopped
1 cup shredded carrots
1 cup chopped celery
1/2 cup chopped green onions with tops
1/3 cup reduced-fat creamy French dressing
6 Kaiser or hard rolls
6 thin slices tomato
12 thin slices cucumber
lettuce leaves

In a medium bowl, stir together eggs, carrots, celery, onions and dressing until well combined. Cover and chill to blend flavors. With a fork, hollow out the centers of the bottom halves of rolls, leaving a 1/2-inch shell all around. Reserve crumbs for another use. When ready to serve, spoon about 1/2 cup egg salad mixture onto each roll's bottom half. Top each with 1 tomato slice, 2 cucumber slices and lettuce leaves. Close sandwiches with top halves of rolls.

Couscous Egg Salad
1-1/4 cups water
1-1/4 teaspoons dried mint leaves
1/2 teaspoon salt
1 cup uncooked couscous
1/2 cup chopped, firmly packed spinach
1/4 cup diced celery
1/4 cup diced red onion
1 (11 oz) can mandarin oranges, drained, juice reserved
1/4 cup honey mustard vinaigrette salad dressing
1/4 teaspoon pepper
4 hard-cooked eggs, quartered lengthwise
Spinach or lettuce leaves, optional

In a medium saucepan over high heat, heat water, mint, and salt to a boil. Stir in couscous. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Stir in next 4 ingredients. In a small bowl, whisk 1/4 cup of reserved orange juice, dressing, and pepper until thoroughly blended. Pour over couscous mixture. Stir until well blended. Add eggs and lightly toss until evenly coated with dressing. To serve, spoon 1 cup of salad over a bed of spinach or lettuce leaves, if desired.

Fresh & Crunchy Egg Salad
4 French rolls
8 hard-cooked eggs, chopped
1/2 chopped seedless cucumber, about 1 cup
8 chopped small radishes, about 3/4 cup
1 cup chopped sweet red and green peppers
1/3 cup reduced-fat ranch salad dressing

Slice the top off of each roll. With a fork, scrape out insides and bottoms of rolls, leaving about 1/2-inch wall all around. Save crumbs for another use. In a medium bowl, gently stir together eggs, cucumber, radishes, peppers, and dressing. Spoon about 1 cup mixture into each roll. Serve with reserved roll top.

Layered Summer Salad
Salad:
1 cucumber
4-6 Italian plum tomatoes, sliced (about 2-1/2 cups)
6 radishes, sliced (about 3/4 cup)
1 small red onion, thinly sliced and separated into rings (about 1 cup)
6 tablespoons crumbled feta cheese
6 hard-cooked eggs, sliced

Dressing:
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon oregano
Freshly ground pepper

Layer half of the salad ingredients in a clear glass bowl in the order listed, then continue with remaining half. In a small mixing bowl, whip together dressing ingredients until thoroughly blended. Pour evenly over salad. Cover tightly with plastic wrap and refrigerate until ready to serve.

Lemon Dill Egg Salad
6 hard-cooked eggs, chopped
2 green onions, finely chopped
1 stalk celery, chopped
2 strips bacon, crisply cooked and crumbled
1/2 cup red bell pepper, chopped
1/2 teaspoon lemon pepper
1 teaspoon dried dill weed
3/4 cup reduced fat ranch salad dressing

Toss all ingredients together and chill for at least 1 hour. Good with sliced tomatoes and lettuce leaves on a French roll.

Springtime Chopped Salad
8 cups chopped lettuce
6 hard-cooked eggs, peeled, finely chopped
1 cup cooked crumbled bacon
1 cup shredded Cheddar cheese
1 cup chopped green peppers
1 cup finely chopped tomatoes

Divide lettuce evenly between 8 plates. Top each with “sections” of eggs, bacon, cheese, green peppers and tomatoes. Serve with your favorite salad dressing on the side.

Stars & Stripes Forever Salad
1 (10 oz) bag fresh spinach, torn into bite-sized pieces
1/2 cup chopped onions
3 large sweet red peppers
6 hard-cooked eggs, chopped
Poppy Seed dressing

In a large bowl, mix together spinach and onions. Place salad in a 13 X 9-inch glass dish or plastic container. Cut off tops and bottoms of peppers; remove seeds. Cut peppers in half with a horizontal cut, and remove membranes. Using a 2-inch or smaller star-shaped cookie cutter, cut 5 stars from each pepper. Place pepper stars in rows of 3 down and 5 across. Place eggs in rows between the stars. Serve with Poppy Seed dressing.

Warm Bean, Goat Cheese and Poached Egg Garden Salad
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1/8 cup Dijon mustard
1 small shallot, minced
Sea salt and pepper, to taste
6 tablespoons extra virgin olive oil
3 cups fresh seasonal beans, several varieties
6 Eggs
6 tablespoons goat cheese, crumbled
4 to 5 cups mixed baby salad greens

Blend together vinegars, mustard, shallots, along with sea salt and pepper to taste. Slowly whisk in olive oil until fully blended. Set aside. Trim ends of beans; cut into 3 to 4 inch pieces. Cook beans in lightly salted boiling water until tender; drain. Toss beans with 1/8 (2 tablespoon) cup dressing. Arrange 1/2 cup beans in a “nest” in center of plate. Toss the salad greens and herbs in the remaining vinaigrette; Divide greens equally around each of the 6 nests. Poach eggs 2 or 3 at a time, until whites are completely set and yolks begin to thicken (no longer runny, but not hard). Place egg in the nest. Sprinkle 1 tablespoon goat cheese over each of the 6 nests. Serve immediately.