Posts Tagged ‘eggs’

Mini Ham & Cheddar Quiches

Tuesday, October 27th, 2009

Last weekend was my first weekend back on Weight Watchers, but we also had two parties to attend. To help mitigate some of the party point damage, I brought a couple of tasty treats that also happened to be healthy. This was the first.

These Ham & Cheese Quiches are meant to be made with pre-made phyllo dough cups, but our store was out, so I had to make my own from sheets of phylly dough. (Super easy, by the way: Thaw the phyllo dough completely, cut into small squares, press four single squares into each cup of a mini-muffin pan sprayed with non-stick spray.) I’m writing the recipe out below with phyllo cups, but if you can’t find them don’t worry. Just follow those quick steps above.

quiche

Mini Ham & Cheddar Quiches
Adapted from Weight Watchers Comfort Classics (makes 15 quiche)

  • 1 ounce ham, chopped
  • 1/4 cup shredded fat free cheddar cheese
  • 1 box frozen pre-made phyllo dough cups (15 count), frozen
  • 2 egg whites plus one whole egg
  • 2 tablespoons fat free half & half
  • 1/4 teaspoon Dijon mustard
  • Salt & freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley, to garnish

1. Preheat the oven to 350 degrees.

2. Sprinkle the ham and cheese evenly into each pastry shell. Whisk together the remaining ingredients. Pour evenly into the prepared quiche cups.

3. Bake until the pastry shells are lightly crisped and the filling is set, about 12 minutes. Be careful not to overbake.

Note: These were very tasty little bites. I’ll probably make them again sometime, but the possiblities for fillings are pretty much endless. I’m sure I’ll be experimenting with them (especially since we bought WAY too much phyllo dough, and I have plenty leftover just hanging out in my freezer).

Bacon & Cheese Breakfast Strata

Saturday, July 11th, 2009

A few weeks ago, I was in Cedar Rapids Iowa, visiting with my friends from college. While I was lazy and slept in, I missed the chance to go ot the farmer’s market with a couple of my close friends, Sarah and Leah. I wish I’d been awake, because I love a farmer’s market (though I guess I also missed a bunch of wandering around in the rain, which I don’t love quite as much).

While they were out, they picked up this delicious breakfast baked pastry thing, with eggs, cheese, bacon, and thinly sliced mushrooms and even spinach. I don’t think any of us were totally into both mushrooms or spinach (I’ll eat mushrooms, but not spinach, others were the opposite, some wouldn’t normally eat either one) but it was still delicious. It had been baked and cooled, and cut into squares–kind of like squares of a casserole, but solid enough to pick up and eat. When they got back from the market, we warmed it up a little in the oven and that was it.

I don’t know what it was called, but when I saw this Bacon and Cheese Strata on The Pioneer Woman’s website, I was reminded of it, and decided to try the strata dish.

I’m going to say upfront that this was not my favorite. Maybe I was comparing it (unfavorably and unfairly) to the baked dish from Iowa. I also think I used too much of the bready pita chips in my base (I was halving the recipe, and I didn’t measure the chips so I overestimated what I would need). Then there was the issue of cooking–again a problem with halving the recipe, I guess, but when it looked like the eggs were set at the edges, I cut into it and found raw egg. By the time I was sure the eggs were done, the outside edges were rubbery and overcooked. All in all, I would not call this a success, but I think I might try it again sometime. There’s definitely potential here.

strata

Bacon & Cheese Breakfast Strata
Adapted from The Pioneer Woman Cooks

  • 6 slices bacon, cut into 1/2 piece
  • 4 eggs, beaten
  • 1/4 cup half & half
  • salt and pepper to taste
  • 4 ounces cream cheese
  • 1/2 cup grated cheddar cheese (I used Tillamook Extra Sharp White Cheddar Cheese)
  • 5 ounces Stacy’s Simply Naked Pita Chips

1. Fry the bacon pieces in a large skillet until done but not overly crispy and Drain on a plate lined with paper towels.

2. Mix eggs, half & half, salt, and pepper in a small bowl.

3. Arrange pita chips in an 8 x8-inch baking dish. Slightly press to flatten.

4. Tear pieces of cream cheese and evenly distribute over the top.

5. Sprinkle the bacon pieces over the top, followed by the cheddar cheese.

6. Pour egg mixture evenly over all ingredients.

7. Place into the fridge for several hours or overnight (makes a handy breakfast casserole!), then bake at 325 degrees for 20 minutes or until eggs are set. Cut into squares and serve immediately.

May is National Egg Month

Friday, May 1st, 2009

Apparently, May is National Egg Month. This post makes me excited for the weekend, when I actually have time to make eggs for breakfast!

How do you like your eggs?

Scrambled?

scrambled-egg

Over Medium?

over-medium

Hard Boiled?

hard-boiled-eggs

Over Easy?

over-easyover-easy1

Maybe you prefer fried egg sandwiches?

egg-sandwich

Or egg salad?

egg-salad

Of course, there are about a million ways to cook an egg. That’s part of what’s so amazing about them. Check out these cookbooks:

The Good Egg

The Farmstead Egg Cookbook

Or how about this Green Eggs and Ham Cookbook? I want it!

green-eggs-ham-cookbook

Of course, even if you don’t like eggs, you probably like something made with eggs. Like just about every cookie or cake recipe you can imagine. Like Lemon Meringue Pie, Custard-Style Ice Creams, Angel Food Cake, Egg Noodles…I could go on, but I hardly need to.

Tell me, what’s your favorite way to eat eggs? Leave a comment and share!

Deviled Eggs with Bacon

Sunday, April 19th, 2009

I can’t pretend to believe that I’m the first one to come up with this concept. It seems like a natural progression to me. Bacon and eggs? How easy is that? Still, I’m 99.9% sure that I had never eaten a deviled egg flavored with bacon before.

In a roundabout way, it was kind of my Aunt Cheryl’s potato salad that inspired these eggs. Her American style potato salad gets a sweet taste from the sweet pickles she uses, and a salty crunch from bacon. That’s roughly what I was trying to recreate with these deviled eggs. Plus, everything is better with bacon, right?

Deviled Eggs with Bacon
Serves 6

  • 3 tablespoons yellow mustard
  • 1 teaspoons smoked paprika, plus additional for garnish
  • 6 pieces thick-cut bacon
  • 12 eggs
  • A few dashes hot sauce
  • 1 teaspoon sugar
  • 3 tablespoons miracle whip
  • 1/2 teaspoon BaconSalt (optional)
  • Salt and freshly ground black pepper

1. Put the eggs in a saucepan, fill it halfway with cold water and set over high heat.

2. When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on a work surface to crack the shell and carefully peel off the eggshells.

3. While the eggs are cooking, place a medium-size skillet over medium heat. Cook the bacon in the pan until crispy and golden brown. Remove the bacon to a paper towel-lined plate. Once cool, break two slices into 6 large-ish pieces each for a garnish. Chop the remaining bacon into very small pieces and reserve.

4. Slice each egg in half longways, and scoop the yolks out into a medium bowl. Place the egg white shells onto a plate for filling, with the holes pointing up.

5. Break the yolks up a little bit using a fork. Add in the chopped bacon, smoked paprika, mustard, sugar, hot sauce and mayo, and stir until the yolks have been smoothed out. Season to taste with salt and freshly ground black pepper.

6. Fill the eggs. If you don’t have a pastry bag, you can make your own by spooning the egg mixture into a Ziploc bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the filled bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, dust them with a little of the smoked paprika and top each egg half with one of the reserved pieces of bacon, for an extra crunch.

Note: Miracle Whip is sweeter than regular mayonnaise, so if you use plain mayo instead, you might need a bit more sugar.

If you’ve never had Bacon Salt before, it’s exactly what it sounds like–a salty spice blend that adds the smoky taste of bacon. I like it on popcorn, scrambled eggs, and, obviously, deviled eggs. I’ve heard (though not seen) that it’s available on the shelves of Meijer stores, but we bought ours online.