Deviled Egg Chicks

Found on Disney Family Fun

Ingredients

• 1 dozen large eggs
• 1/4 cup mayonnaise
• 2 tablespoons mustard
• 1/4 teaspoon salt

• 1/4 teaspoon pepper
• 1 tablespoon well-drained sweet pickle relish
• carrots and leaves for decorating

Instructions

1.  Place all the eggs in a large saucepan and add enough cold water to cover them by two inches. Bring the water to a boil over medium-high heat, then immediately remove the pan from the burner, cover it, and allow it to sit for 15 minutes.
2.  Transfer the eggs to a large bowl (a parent's job) and fill it with cold water and a few handfuls of ice cubes. Let the eggs cool completely, about 10 minutes, then drain them again.
3.  To make peeling easier, loosen the eggshell by tapping its plump end lightly on the work surface, then rolling it beneath your hand. Work gently so that the cooked egg white remains intact.
4. To peel each egg, gently pick at the shell, beginning at the plump end. The small pocket of air there makes it easy to peel off a good portion. Peel off the rest of the shell, being sure to remove the silky membrane as well. Rinse the egg to remove any remaining bits of shell and set the egg aside on a platter or in a bowl. Peel all the eggs.
5.  Line a large jelly roll pan with paper towels. To make a standard egg, use a table knife to cut each egg in half lengthwise. (See below for variations.) Gently push out the yolk into a large, shallow bowl. Place the egg whites on the lined pan as you go. When all the eggs are sliced and the yolks emptied out, set the pan with the whites aside.
6.  To prepare the filling, add the mayonnaise, mustard, salt, and pepper to the dish with the yolks. Use a fork to mash the ingredients into a smooth creamy mixture, scraping down the sides with a spatula or a large spoon as needed. Stir in the sweet pickle relish.
7.  Spoon enough filling into the bowl of each egg white to form a small mound, about 2 teaspoons. Keep the eggs chilled, then sprinkle with paprika just before serving. Makes 24 deviled eggs.

Avocado Egg Salad

Found on Healthy Food For Living

Ingredients:

• 2 large eggs, preferably organic
• Kosher salt
• 2-3 Tbsp plain Greek yogurt, 0% or 2%
• 2-3 tsp light canola oil mayonnaise, such as Spectrum
• 1/4 of a large avocado, peeled and diced
• 1/4 tsp white wine vinegar
• 1/4 – 1/2 tsp coarse ground mustard, depending on preference
• freshly ground black pepper

Directions:

1. Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered & off of the heat, for 15 minutes.
2. Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
3. In a small bowl, stir together the yogurt, mayonnaise, avocado, vinegar, mustard. Season to taste with salt and pepper.
4. When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog – Shelby loves egg yolks and they are great for dog’s coats).
5. Gently mash the eggs, and then fold them into the avocado mixture mixture.
6. Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers (such as Back to Nature).

Sausage Casserole

Found on AllRecipes

Ingredients

• 1 pound sage flavored breakfast sausage
• 3 cups shredded potatoes, drained and pressed
• 1/4 cup butter, melted
• 12 ounces mild Cheddar cheese, shredded
• 1/2 cup onion, shredded
• 1 (16 ounce) container small curd cottage cheese
• 6 jumbo eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Ham-and-Bacon Quiche

Found on MyRecipes

Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Stand: 10 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1  (15-oz.) package refrigerated piecrusts
• 1  egg white, lightly beaten
• 6  bacon slices
• 1/2  cup  chopped onion
• 1  cup  sliced fresh mushrooms
• 1 1/2  cups  half-and-half
• 1  cup  chopped cooked ham
• 6  eggs, lightly beaten
• 1/2  teaspoon  seasoning salt
• 1/2  teaspoon  black pepper
• 2  cups  (8 oz.) shredded Swiss cheese
• 2  tablespoons  all-purpose flour

Preparation

1. Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions; trim dough around edges of pieplate.

2. Place remaining piecrust on a lightly floured surface; cut desired shapes with a decorative 1-inch cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork.

3. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.

4. Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.

5. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tsp. drippings in pan. Crumble bacon, and set aside.

6. Sauté chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.

7. Stir together bacon, onion mixture, half-and-half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust.

8. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. (Shield edges with aluminum foil to prevent excess browning, if necessary.) Let stand 10 minutes before serving.

Karen Wilcher, Mitchellville, Maryland, Southern Living, APRIL 2006

Do-Ahead Egg Bake

Found on Kraft Recipes

what you need

8 eggs

3 cups  milk

8 cups French bread cubes (3/4 inch)

1 pkg.  (10 oz.) frozen chopped spinach, thawed, squeezed dry

12 slices OSCAR MAYER Bacon, cooked, crumbled

1 pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided

make it

WHISK eggs and milk in large bowl until well blended. Stir in bread. Add spinach, bacon and 1-1/2 cups cheese; mix lightly.

POUR into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.

HEAT oven to 350ºF. Bake, uncovered, 48 to 50 min. or until top is puffed and golden brown.

kraft kitchens tips

HEALTHY LIVING

Good news! You'll save 60 calories and 6 grams of total fat, including 3-1/2 grams of saturated fat, per serving by preparing with cholesterol-free egg product, fat-free milk, LOUIS RICH/OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.

SUBSTITUTE

Prepare using frozen chopped broccoli.

NOTE

You will need about 1/2 of 1-lb. French bread loaf to get the 8 cups bread cubes needed to make this recipe.

Bacon and Mushroom Hash Brown Breakfast

Found on Pillsbury

It takes just 30 minutes to assemble a hearty casserole that chills overnight and is baked the next day.

Prep Time: 30 Min

Total Time: 9 Hr 40 Min

Makes: 12

INGREDIENTS:

1

lb bacon, cut into 1-inch pieces

1

medium onion, chopped (1/2 cup)

1

medium red bell pepper, chopped (3/4 cup)

1

package (8 oz) sliced fresh mushrooms

2

tablespoons Dijon mustard

1/2

teaspoon salt

1/2

teaspoon pepper

3/4

cup milk

12

eggs

1

package (2 lb) frozen hash browns, thawed

2

cups shredded Cheddar cheese (16 oz)

DIRECTIONS:

• In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
• Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
• Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

High Altitude (3500-6500 ft):

Heat oven to 350°F.