Ingredients

26 oz. bag frozen hashbrowns

2 cups shredded cheese

1/4 cup minced onion (or more)

1 cup milk

1/2 cup beef broth

2 tbsp butter, melted

1 dash garlic powder

1 tsp salt

1/4 tsp black pepper

Instructions

1. Preheat oven to 425°F. Combine hash browns, cheese and onion in a large bowl. Combine milk, broth, half the butter, garlic powder, salt and pepper in another bowl. Mix until well blended, then pour over hashbrown mixture and stir well. Heat the remaining butter in a large, ovenproof skillet over high heat.
2. When the skillet is hot, add hashbrown mixture. Cook, stirring occasionally, until hot and all the cheese has melted (about 7 minutes). Place skillet in the oven and bake for 45-60 minutes, or until the surface of the hashbrowns is dark brown.

Yield: 4 servings | Prep: 20 mins | Bake 15 mins

Ingredients

3 tbsp butter

1  1/2 red potatoes, chopped

1/4 cup minced fresh parsley

2 garlic cloves, minced

3/4 kosher salt

1/8 tsp pepper

8 eggs

1/2 cup shredded extra-sharp cheddar cheese

Instructions

1. Preheat the oven to 400°F. In a 10-inch ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With back of spoon, make four wells in the potato mixture; break two eggs into each well.
2. Bake 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted.

Ingredients

1 prepared crust

12 bacon strips, cooked and crumbled

1 cup cheese (can use blend amounting to 1 cup)

1/3 cup onion

4 large eggs

2 cups milk

3/4 tsp salt

1/4 tsp sugar

1/8 tsp cayenne

Instructions

1. Preheat the oven to 450°F. Prepare crust in pie pan. Prick all over with a fork. Cover edges with a pie shield or a piece of foil, folded into quarters with a circle cut out of the open end. Bake for 10 minutes. Reduce heat to 375°F.
2. Pour “dry” ingredients into crust.
3. Whisk together wet ingredients and seasonings.
4. Pour over filling
5. Bake for 30-35 minutes or until knife inserted in center comes out clean.
6. Let stand for 10 minutes before cutting.

Ingredients

1/4 cup butter

2 large cloves garlic

1/2 large onion, chopped

1 (10-oz.) bag frozen chopped spinach, thawed and drained

1 (6-oz) container feta cheese, crumbled

1 (8-oz) pkg. shredded cheddar

Salt and pepper to taste

1 (9-inch) deep dish pie crust

3 eggs, beaten

3/4 cup milk

1 (4.5-oz) can mushrooms, drained

Instructions

1. Preheat the oven to 375°F. Poke bottom and sides of crust lightly, the bake for 5 minutes.
2. In a medium skillet, sauté garlic and onion in butter until lightly browned, about 7 minutes. Press liquid out of spinach, then stir in along with mushrooms, feta, and 1/2 cup Cheddar. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into pie crust, allowing egg mixture to thoroughly combine until spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar, and bake for an additional 15-20 minutes or until set in the center. Allow to stand 10 minutes before serving.

Yield: 8 servings

Ingredients

1 single-crust pie pastry, uncooked

1 pound ground pork sausage

1 1/2 cups shredded cheddar cheese

1 cup peeled, chopped apples (I use Rome)

1/2 cup chopped onions

1/4 cup chopped green bell pepper

1/2 tsp dried basil

1/8 tsp garlic powder

4 eggs, beaten

1 cup milk

Paprika

Instructions

1. Preheat the oven to 400°F. Place pastry on a 10-inch pie plate. Prick the bottom and sides with a fork. Bake 8 minutes and set aside to cool. Meanwhile, brown the sausage in a large skillet over medium heat. Crumble and drain. Set aside to cool.
2. Reduce the oven temperature to 325°F. Combine the sausage, cheese, apples, onion, peppers, basil and garlic in a mixing bowl. Spoon into the prepared crust.
3. Beat the eggs and milk at medium speed with an electric mixer until blended. Pour over the sausage mixture. Sprinkle lightly with the paprika. Bake 50 minutes until set. Let stand 10 minutes before serving warm.

Yield: 8 servings

Ingredients

1 (8-oz) package frozen 3-inch pastry shells, thawed

3 tbsp prepared mustard

2 eggs

3/4 cup milk

3 tbsp minced onions

1 cup shredded mozzarella or sharp Cheddar cheese

1/2 cup cooked, chopped ham

1/2 tsp salt

1/4 tsp white pepper

Instructions

1. Bake the pastry shells according to the package directions and cool on a wire rack. Brush the bottoms of each shell with the prepared mustard. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs and milk. Stir in the onions, cheese, ham, salt and pepper. Pour 1/4 cup of the mixture into each pastry shell. Bake 30 minutes. Let stand for 10 minutes before serving warm.

Yield: 6 servings

Ingredients

1/4 cup all-purpose flour

3/4 salt

1/2 tsp salt

1/2 tsp baking powder

6 eggs

2 tbsp unsalted butter, melted and cooled

1 cup cottage cheese

2 cups shredded Monterey Jack cheese

4 medium poblano chiles, roasted, peeled, seeded and cut into 1/2-inch dice

Salsa

Instructions

1. Preheat oven to 350°F.
2. Lightly grease a 9-inch glass pie plate and set aside. In a small bowl, mix together the flour, salt, and baking powder. In the bowl of an electric mixer, beat the eggs at high speed until doubled in volume, about 3 minutes. Add the butter, flour mixture, cottage cheese, Monterey Jack and chiles. Stir well to combine. Pour into the pie plate.
3. Bake 30-35 minutes or until top is golden brown and puffed. A cake tester inserted in the center should come out clean. Serve immediately (it will fall slightly) with salsa.

Yield: 6-8 servings

Ingredients

1 single-crust pie pastry, uncooked

3/4 cup all-purpose flour

1/2 cup plus 2 tbsp sugar, divided

2 sticks unsalted butter, divided

1/2 tsp ground cinnamon

3 eggs

1/2 tsp pure vanilla extract

1/2 tsp pure almond extract

1 pound ricotta cheese

Instructions

1. Preheat oven to 350°F.
2. Place the pastry dough on a 9-inch pie plate and flute as desired. In the bowl of a food processor, combine the flour, 1/4 cup sugar, 4 tbsp of the butter and cinnamon. Process until smooth and set aside. In a mixing bowl, cream the remaining sugar and butter. Add the eggs, one at a time, mixing well. Add the vanilla extract, almond extract and ricotta, blending to combine. Pour into the pie crust and sprinkle the reserved cinnamon topping over the top. Carefully transfer to the oven and bake 1 hour. Cool on a wire rack at least 10 minutes before slicing and serving.

Yield: 6-8 servings

Ingredients

1 single-crust pie pastry

1/2 pound bacon, cut crosswise into 1/2-inch pieces

4 eggs

2 egg yolks

2 cups heavy cream

1 cup whole milk

1 tsp salt

1/4 tsp white pepper

1/8 tsp ground nutmeg

Instructions

1. Preheat oven to 375°F.
2. Place the pastry dough on a 10-inch pie plate. Prick the shell in several places with a fork. Line the shell with foil and fill with pie weights or dried beans. Bake 20 minutes.
3. Remove the weights and foil. Bake 10 minutes longer or until the shell is golden brown. Transfer to a wire rack to cool.
4. Meanwhile, cook the bacon in a large, heavy skillet over medium heat. Cook until crisp, about 8 minutes, stirring occasionally. transfer to paper towels to drain. Whisk together the eggs, yolks, cream and milk in a large mixing bowl. Add the salt, pepper and nutmeg. Pour into the baked pie shell and sprinkle with the bacon. Bake 35-40 minutes. The center will still be slightly wobbly but not liquid. If the edges of the shell are browning too quickly, cover with a pie shield or foil during the last 10 minutes of baking. Serve warm or at room temperature.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 12 egg bites

Ingredients

1 lb. cooked ground sausage

8 eggs

Mushrooms

Onions

Celery

Bell Pepper

Cheese

Instructions

1. Combine ingredients. Place in casserole dish or ovenproof skillet.
2. Beat eggs and pour over sausage and veggies. Top with cheese.
3. Bake at 350°F just until eggs are cooked and cheese has melted.