Tag Archives: eggs

Breakfast, Easy Brunch Recipes, Eggs, Gluten Free (GF), Healthy, Ketogenic, Paleo

Green Chile & Cheese Egg Muffins

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These quick and easy egg muffins are great for a brunch or for breakfasts on the go throughout the week.  There’s no flour, so they are gluten free and great for Ketogenic and Paleo diets.

Ingredients
 15 eggs
4 oz diced green chiles, drained
4 green onions, sliced
2 cups grated cheese
2 tsp of your favorite seasoning
(I use Spike Seasoning)
Salt and pepper, to taste

Directions

1. Set 12 silicone baking cups on a baking sheet and coat with
nonstick spray.

2. Put onions, chiles and a generous bit of cheese in each cup.

3. Beat the eggs and spices until well combined.

4. Carefully pour a little of the egg mixture into each cup, letting it
settle a bit and then adding more.  Using a fork, gently mix the
ingredients in each cup.
   

5. Top with remaining cheese and bake until puffed up and nicely browned, about 25 to 35 minutes.

These last in the fridge about a week — well, not in MY fridge,
because I eat them sooner!

This is a slightly modified version of a recipe I found on
KalynsKitchen.com, a website I highly recommend!

 

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Breakfast, Casseroles, Easy Brunch Recipes, Eggs, Food Art, Main Dishes

Chile Relleno Casserole

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This Chile Relleno Casserole is delicious and so simple with only five ingredients.  Great for breakfast, brunch or any meal, and leftovers are yummy, too.

Ingredients:
1 lb shredded cheese (Mexican cheese blend or cheddar)
5 eggs
1½ cups milk
½ cup flour
8 oz can of whole green chiles

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  1. Preheat oven to 350 degrees.  Coat 9″x13″ baking dish with nonstick spray.
  2. Whisk together eggs, milk and flour.
  3. Slice chiles open and rinse away seeds.  Pat dry.  Arrange half the chiles to cover the bottom of the dish.
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  4.  Pour half of the egg mixture over the chiles.
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  5. Cover with cheese.
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  6. Repeat layers of chiles, then egg mixture, then cheese.
  7. Cut a chili to create a design on top if you wish.
  8. Bake about 50 minutes until toothpick inserted in the middle comes out clean.
  9. Let rest for 5 minutes before cutting.

For a creamier dish, substitute half of the milk with cream.  You could also add any number of ingredients to this dish, such as bacon, red bell peppers, onions, etc.  This Chili Relleno Casserole has become a breakfast regular in my house.

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Breakfast, Casseroles, Easy Brunch Recipes, Holidays, Main Dishes

Baked Scrambled Eggs With Veggies

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Light, fluffy scrambled eggs to serve 12 people.

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INGREDIENTS:
½ cup butter, melted
24 large eggs
1 ¼ cup Half-n-Half
1 ¼ cup milk
Salt and pepper, to taste
¼ cup olive oil
Fresh veggies, chopped (suggested: mushrooms,
red and green bell peppers, spinach, onion)
3 green onions, chopped
¼ cup shredded Parmesan cheese

DIRECTIONS:
1.   Pour melted butter into 9″x13″ baking dish.

2.  Whisk together the eggs, Half-n-Half, milk and salt.

3.  Pour eggs into baking dish.

4.  Put eggs into 350 degree oven, and stir every 5 to 10 minutes
until beginning to set.

5.  While eggs are baking, sauté veggies in olive oil until lightly browned.
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6.  If using spinach, add it to sautéed veggies to let it wilt for just a minute.
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7.  Add vegetables to eggs and bake another 8 to 10 minutes.

8.  Once eggs are set nicely but still moist, stir again and top with green onions and cheese.

9.  Bake 2 to 3 minutes longer and serve immediately.20160131_185453-1

 

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