Ingredients
- 2 eggs
- 2 tbsp milk
- 1/2 small sweet green pepper, seeded and diced
- Pinch each salt and pepper
- 2 tbsp shredded Cheddar cheese
- 1 small flour tortilla
- 2 tbsp medium or hot salsa
Instructions
- Whisk eggs, milk, green pepper, salt and pepper in small bowl.
- Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
- Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
- Sprinkle with cheese.
- Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.
Ingredients
- 3/4 lb Lean Ground Pork
- 3/4 ts Italian Seasoning
- 1/4 ts Fennel Seeds Crushed
- 2 cl Garlic Minced
- 2 (8 Oz.) Cartons Frozen Egg Substitute Thawed
- 1 c Skim Milk
- 1/4 c (1 Oz.) Shredded Cheddar
- 3 Green Onions Chopped
- 3/4 ts Dry Mustard,
- 1/4 t. Salt
- 1/4 ts Ground Red Pepper
- 6 Slices White Bread Cut Into 1/2 in. Cubes.
- Cherry Tomatoes
Directions
- Coat a skillet with cooking spray; place over medium high heat until hot.
- Add pork, italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. drain in a colander; pat dry with paper towels & set aside.
- Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended.
- Pour into an 11 X 7 X 2 inch baking dish coated with cooking spray.
- Cover & chill 8 To 12 hours.
- Bake uncovered at 350 F. For 50 Min. or until set & lightly browned.
- Garnish with tomatoes & green onion tops if desired.
Ingredients- 1 cup (250 mL)frozen hash brown potatoes, thawed
- 3/4 cup (175 mL)grated medium or old Cheddar cheese
- 4 eggs
Directions- Spray four 1/2 or 3/4 cup (125 or 175 mL) ramekins with cooking spray.
- Stir together hash brown potatoes and cheese. Divide mixture between ramekins, covering bottoms and pushing mixture slightly up sides to form a nest.
- Crack one egg into each nest. Pierce egg yolks with toothpick or fork several times. Place ramekins in microwave.
- Microwave on Medium-High (70% power) until whites are set and yolks are cooked as desired, 3-1/2 to 4 minutes. If yolks are slightly underdone, let stand for 1 minute to continue cooking.
Notes- Frozen has brown potatoes can be quickly defrosted in the microwave.
- To prepare this recipe in the oven, spray bottoms and sides of 6-cup muffin tin with cooking spray.
- Proceed with steps 2 and 3, then bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove.
Ingredients
- 1 Can Crescent Rolls
- 1 Pound Sausage -- cooked and drained
- Fresh Mushrooms -- sliced
- 3/4 Pound Monterey Jack Cheese -- grated
- 6 Eggs -- beaten
- 1 Can Cream Of Onion Soup
Directions
- Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top.
- Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.
Ingredients
- 1 lb imitation crabmeat; flaked
- 8 oz cream cheese; softened
- 1/2 c mayonnaise
- 1 sm onion; finely chopped
- 1 celery; finely chopped
- 1 1/2 ts dill weed
Instructions
- Combine all ingredients. Garnish with a sprig of dill or parsley.
- Serve on crackers.
