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.

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

Ingredients

4 slices bacon, diced

6 large eggs

1 1/4 cups (4% milk-fat) cottage cheese

1 1/4 cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)

2 tbsp cornstarch

Heaping 1/4 tsp salt

1/8 tsp freshly ground black pepper

1/2 tsp hot sauce such as Tabasco

Instructions

1. Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300°F.
2. Place a 9×13″ metal or ceramic baking dish on the lower rack and fill it halfway with boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
3. Spray a nonstick muffin pan generously with nonstick cooking spray.
4. In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5-6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
5. In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
6. Pour the egg mixture evenly into the prepared muffin pan, filling each well about 3/4 full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top. Bake for 20-25 minutes on the middle rack, until the eggs are set. You’ll know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bite lopsided, but they will settle and deflate as they cool.
7. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.

Notes

Make-ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60-90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.

Note: I don’t recommend using a silicone muffin tin for this recipe as readers have commented that the egg bites take longer to set and cook unevenly.

Gluten-Free Adaptable Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

Prep Time: 25 mins | Cook Time: 25 mins | Total Time: 50 mins | Servings: 12

Ingredients

20 ounces hash browns, thawed

Egg Filling:

8 large eggs

1 tsp kosher salt

1/4 tsp ground black

1/2 cup sharp cheddar cheese

4 slices bacon, cooked and crumbled

For Serving:

Chives or Parsley

Hot Sauce

Instructions

1. Preheat the oven to 400°F.
2. Spray a muffin tin with non-stick spray and set aside. Prepare ingredients.
3. Fill each cup about 2/3 of the way full with the hash browns and press the sides in, so the bottom and sides are covered. Bake for 20 minutes, or until the edges are golden brown.
4. In a bowl, whisk together eggs, salt and pepper. Stir in cheese.
5. Turn oven down to 350°F. Fill the center of the potato cups with the egg mixture. If you’d like more cheese, you may add more here. Then sprinkle the bacon on top.
6. Bake for 12-15 minutes or until the eggs are set. Remove from oven and top with chives or parsley. Drizzle with hot sauce, if desired.

Notes

Variations:

• Instead of whisking the eggs, add a cracked egg to each cup.

• Sauté onions, bell peppers and mushrooms and add to the egg mixture.

Storage: Store in a refrigerator for up to 4 days.

Yield: 16-18 servings | Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Ingredients

2 pie crusts, store bought is fine

1 tbsp butter

4 large eggs, room temperature

3/4 cup ( 180mL) whole milk, (low fat works too)

1/2 cup (120mL) heavy cream

1/2 tsp salt

1/2 tsp black pepper

Dash cayenne, optional

1 cup (40g) finely chopped fresh spinach

1/2 cup (60 g) chopped onion, about half a large onion

1 cup (145 g or 5 oz) diced cooked ham

1 cup (85 g or 4 oz) shredded Swiss cheese

Instructions

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3 1/2-inch round works too). Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in muffin tin and press gently into the bottom and sides of each cup. Place muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch.
2. Preheat oven to 375°F.
3. In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne (if using). Stir in spinach, onion, ham and cheese.
4. Remove muffin tin from the freezer and fill each cup with egg filling. Leave about 1/4-inch of room at the top as the filling will puff up a little as it bakes.
5. Bake mini quiches at 375°F for 25-30 minutes or until the centers are set and the edges are starting to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm.

Tips

Store in an airtight container in the refrigerator for up to 3 days.

Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers.

Reheat at 350°F for 5-10 minutes. If they are frozen, baking time will be 10-15 minutes.

Meat: Substitute ham with 1 cup cooked meat of your preference, such as sausage or bacon.

Cheese: Substitute Swiss with shredded Gruyere, gouda or cheddar. Crumbled goat cheese or feta also works.

Vegetarian: Omit the ham and add an extra cup of chopped vegetable, such as broccoli or bell pepper.

Prep Time: 20 mins | Cook Time: 35 mins | Total: 55 mins

Ingredients

24 (3-inch) frozen tart shells, thawed

6 slices bacon, or more to taste

1 1/4 cup shredded Swiss cheese, divided, (optional)

2 green onions, diced

1 1/4 cups milk

4 large eggs

1 tsp Dijon mustard

1/4 tsp salt

1/4 ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Arrange the tart shells in two (12 cup) muffin tins; line each shell with a layer of pie weights or dried beans.
2. Bake in preheated oven until crust edges are lightly browned and shells are about 3/4 fully cooked, 5-10 minutes. Remove from the oven and let sit until needed.
3. While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7-10 minutes. Drain on paper towels and crumble when cooled.
4. Mix 1 cup Swiss, green onion, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
5. Whisk milk, eggs, mustard, salt and pepper together in a bowl. Ladle egg mixture into each tart shell until about 2/3 full. Sprinkle remaining 1/4 cup Swiss over tarts.
6. Bake in preheated oven until set in the middle and shells are golden brown, 25-30 minutes.

Tips

You can use the tart shells without pre-baking them, but the bottoms make turn out soggy.

Use any filling and any variety of cheese you like.

Makes 12 tostadas

Ingredients

12 mini or street taco corn tortillas

3 tbsp olive oil, divided use

6 eggs

4 tsp milk

2 tsp salt

1 tsp ground black pepper

2 cups refried beans, warmed

Pico de Gallo or salsa

Instructions

1. Preheat oven to 350°F. Place tortillas on a baking sheet and lightly brush tortillas with 2 tbsp olive oil. Bake until crisp, about 10 minutes.
2. In a bowl, whisk together eggs, milk, salt and pepper.
3. Add remaining 1 tbsp oil (or you can use 1 tbsp butter) to a skillet over medium-high heat. Pour in eggs and cook until scrambled. Remove from heat.
4. Spread beans over tostadas, spoon eggs over beans and top with pico de gallo or salsa.

Makes: 12 biscuits

Ingredients

 2 cups gluten-free all-purpose flour*

1/2 teaspoon xanthan gum, leave out if your flour already contains it

1 tablespoon gluten-free baking powder

1 teaspoon salt

2 tablespoons granulated sugar

1 cup buttermilk , Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. Dairy-free use almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk.

6 tablespoons unsalted butter, dairy-free/Vegan use Smart Balance butter, shortening, or Earth Balance butter

1 large egg, egg-free/Vegan use Bob’s Red Mill Egg Replacer

2 tablespoons gluten-free all-purpose flour *

Directions

1. Preheat oven to 450° F.
2. In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
3. Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
4. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas. Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
5. Add one tablespoon of flour to a large piece of parchment paper. Please do not roll out the dough.
6. Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
7. With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well.
8. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
9. Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
10. I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!
11. The biscuits can be stored in an airtight container. They are best enjoyed warm.

Notes

*I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour, King Arthur, Pamela’s, Better Batter and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour, the Great Value Flour, King Arthur and Pamela’s has sorghum flour in it, which is different from the Pillsbury gluten-free flour.

The biscuits made with Bob’s Red Mill, Great Value Brand, King Arthur, and Pamela’s were not as fluffy and the dough was wetter. If you use any of the above gluten-free flour you will need to add 1/2 cup more flour to the recipe. So you will need 2 1/2 cup of  gluten-free flour.

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

For dairy-free option use Smart balance butter or shortening, almond, cashew or coconut milk.

For egg-free use Bob’s Red Mill Gluten-Free Egg Replacer. The egg-free biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!

If Vegan use egg replacer, shortening/Earth Balance butter, and dairy-free milk. The Vegan biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!

You can batch make the biscuits and save some for later. Flash freeze the cut biscuits (unbaked) for 30 minutes on a parchment lined baking sheet before placing them in a freezer bag and putting them back into the freezer. When you are ready to make your biscuits bake the frozen biscuits for 15-20 minutes at 450° F. Please watch your oven because all ovens are different.

I have the K&S Artisan Complete Pastry Cutter Set

Mama says, “Check all of your labels!”

Prep Time: 30-45 min | Serves: 12

Ingredients

2 cups Bisquick

2/3 cup Milk

1/2 cup cheddar, grated

1/4 cup butter, melted

1/4 tsp garlic salt

Italian Seasoning, generous

Instructions

1. Combine first 3 ingredients. it will be sticky.
2. Spoon into 12 well-greased muffin tins. Do not use paper liners.
3. Combine last 3 ingredients and spread evenly on the raw batter. Bake for about 10-15 minutes at 450°F until nicely browned.

2 servings

Ingredients

4 tbsp butter

1/2 cup all-purpose

1/2 cup milk

2 eggs

1/4 cup maple-flavored syrup

1 medium (1 cup) apple, peeled, quartered, sliced

2 tbsp firmly packed brown sugar

1/4 tsp ground cinnamon

Powdered sugar

Instructions

1. Heat oven to 425°F. Melt 2 tbsp butter in 9″ glass pie pan in oven (4-5 minutes). Brush melted butter over bottom of pan.
2. Meanwhile, combine flour, milk, and eggs in medium bowl; beat with wire whisk until well mixed. Carefully pour batter into hot pie pan. Bake for 14-17 minutes or until puffed and light golden brown.
3. Meanwhile, melt remaining 2 tbsp butter in 8″ nonstick skillet over medium heat. Add maple syrup, apples slices, brown sugar and cinnamon. Cook until apple is tender (4-5 minutes); keep warm.
4. Spoon apple mixture over puffed pancake; sprinkle with powdered sugar. Serve immediately