Category Archives: Eggs

Mexican Lasagna Breakfast Casserole xmas plan

12 large eggs
2 cups whole milk
2 teaspoons New Mexico chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
6 medium roma tomatoes, chopped
1/4 medium white onion, diced
2 jalapeños, deveined and minced
4 garlic cloves, minced
12 corn tortillas
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, cooked and cut into bite-sized pieces
8 ounces pepper jack cheese, shredded
8 ounces medium cheddar cheese, shredded
1/4 cup fresh cilantro, chopped

Preheat oven to 350°F. Spray 9×13-inch baking pan with non-stick spray.

In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined.

In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.

Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses.

Pour egg mixture over casserole.

Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes.

Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!

To Make Ahead:

Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

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Classic Cheese Soufflé

  • 2 tablespoons finely grated Parmesan cheese
  • 1 cup whole milk
  • 2 1/2 tablespoons unsalted butter
  • 3 tablespoons unbleached all purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • Pinch of ground nutmeg
  • 4 large egg yolks
  • 5 large egg whites
  • 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)

preparation

Position rack in lower third of oven and preheat to 400F.Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.

Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.

Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.

Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.

Frittata

Ingredients

  • For the Filling:

    • 2 tablespoons olive oil
    • 1 medium yellow onion, thinly sliced
    • 2 tablespoons unsalted butter
    • 1/4 pound small fingerling potatoes, thinly sliced
    • Coarse salt and freshly ground pepper
    • 4 basil leaves, chopped
    • 1 tablespoon chopped flat-leaf parsley
    • asparagus

      small potatoes

      2 mushrooms

      leeks

      broccoli

    • bacon
  • For the Eggs:

    • 12 large eggs
    • 1/4 cup heavy cream
    • Coarse salt and freshly ground pepper
  • For the Topping:

    • 3 ounces fresh goat cheese, cut into 6 pieces
    • 2 ounces Parmigiano-Reggiano or Asiago cheese, finely grated (1/2 cup)

Directions

  1. Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Remove onions and add remaining tablespoon olive oil and 2 tablespoons butter. Add potatoes and season with salt and pepper. Saute until they begin to turn golden brown, about 4 minutes. Return onions to skillet in an even layer. Sprinkle evenly with basil and parsley.
  2. Heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  3. Pour egg mixture into skillet. Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
  4. Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
  5. Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate. Slice into six wedges and serve hot, warm, or at room temperature.