Easy Egg Casserole

​

Servings: 4

​

• Nonstick cooking spray

• 1 cup lean ham, cubed

• 1 cup frozen seasoned potatoes with fresh onions and peppers

• 3/4 cup fresh spinach, chopped

• 1/2 cup low-fat cheddar or Swiss cheese, shredded

• 6 eggs

• 3/4 cup fat-free milk

​

Heat oven to 375 degrees. Lightly coat 8-by-8-inch casserole dish with nonstick cooking spray. In bottom of casserole dish, arrange ham, potatoes, spinach and cheese.

​

In large bowl, beat eggs and milk. Pour mixture over ingredients in casserole dish.

​

Bake 25-30 minutes, or until lightly browned and puffed.

​​

Recipe courtesy of Milk Life.

​

Prosciutto & Parmesan Egg Cups

​

Makes 6 cups

 

• 12 pieces thinly sliced prosciutto

• 6 slices tomato

• 1/3 cup finely grated Parmesan cheese

• 6 large eggs

• Pepper, to taste

• 1/4 cup finely chopped chives

​

​Place rack in upper third of oven and preheat to 350 degrees.

​

Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.

​

Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with pepper, to taste.

​

Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.

​

Cool 5 minutes before serving warm.

​

Recipe courtesy American Egg Board and "Joy the Baker"

Make-Ahead Freezable Breakfast Burritos

​

Servings: 8

​​

• 2 cups frozen shredded hash browns

• 1 Tbs olive oil

• 1 lb bulk sausage*

• 8 large eggs, lightly beaten

• 1/3 cup half and half

• Salt and pepper, to taste

• 1 (16-ounce) can refried beans

• 8 (8-inch) flour tortillas

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 2 Roma tomatoes, diced

• 1/4 cup chopped fresh cilantro leaves

 

*Try switching out the sausage for ham or bacon. In addition, you can always kick up the heat by using spicy sausage or pepper jack cheese.

​

Cook hash browns according to package instructions; set aside.

Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.

​

Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.

 

Spread beans down centers of tortillas; top with hash browns, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.

​

Freeze now and reheat later (see “Prep Tips” below).

 

To reheat, microwave until heated through (about 2 minutes). Or thaw burritos, wrap in foil and bake at 350 degrees for 10 minutes.

​

Optional: Serve with salsa and sour cream.

​

Prep Tips:

• To avoid sogginess: Let the skillet mixture cool down prior to assembling. If adding vegetables or salsa to the burrito, cook away the extra liquid before freezing so you’re not left with a sad and soggy burrito upon reheating.

• When it’s time to roll, warm tortillas in microwave 20-30 seconds to make them softer and less likely to tear.

• After assembling the burritos, place them on a parchment- or wax-paper-lined baking sheet, not touching one another, and put them in the freezer. Once frozen solid, wrap burritos individually and place them in large zip-top freezer bags; freeze.

• The night before, take a breakfast burrito out of the freezer to defrost overnight in the refrigerator. When you reheat, no icy core!

​

​Cheesy Bacon & Broccoli Quiche

​

​Servings: 6

 

• ​1 package (10 ounces) frozen broccoli with cheese sauce

• 3 slices turkey bacon, chopped

• 1/2 cup white mushrooms, sliced

• 1/2 cup green onions, chopped

• 1 frozen prepared pie shell (9 inches)

• 4 eggs

• 1 cup fat free or low-fat milk

• 1/2 cup cheddar cheese, shredded

​

Preheat oven to 350 degrees.

In microwave, prepare broccoli and cheese sauce according to package directions; set aside to cool slightly.

​

In nonstick skillet over medium heat, cook bacon, mushrooms and green onions until bacon is cooked through and mushrooms are tender. Scatter bacon mixture in bottom of pie shell; place pie shell on baking sheet.

 

In bowl, whisk eggs and milk, then stir in broccoli and cheese sauce along with cheddar cheese. Pour custard into pie shell and bake 35-45 minutes, or until center is just set and knife blade comes out clean when inserted into center of quiche.

​

Let cool at least 10 minutes before cutting into wedges and serving.

​

Recipe courtesy milklife.com