Amazing Omelet Muffins

Ingredients:

– 8 Eggs
– 1/2 Cup of Milk
– 1 teaspoon of Baking Powder
– 1 teaspoon of Oil
– Salt & Pepper
– Grated Cheese
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)

Instructions:

– Preheat oven to 375 degrees.
– In a frying pan, cook up your favorite omelet ingredients.
– Grease a 12 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.

Store extras in the fridge, and enjoy throughout the week. These taste just as delicious the next day. I like them both cold or heated up in the microwave. To make them last even longer, you could also store them in the freezer and reheat them in the microwave for a minute or 2 when you want to enjoy them.

Sunrise Breakfast Casserole

INGREDIENTS

• 2 packages (12 ounces each) sausage links
• 9 large eggs
• 3 cups milk
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (30 ounces) Country Style Hash Browns
• 2 cups (8 ounces each) shredded 4-cheese Mexican cheese
• 1/2 cup sweet red pepper, diced
• 1/3 cup green onions , thinly sliced
• 2 cups salsa or picante sauce (optional) 

 

Directions

1. Place sausage on a 15-inch x 10-inch x 1-inch baking pan.
2. Bake at 375˚F for 15 to 20 minutes or until sausage is no longer pink and an internal temperature of 165˚F is reached, turning once; drain and slice into 1/4-inch coins.
3. In a large bowl, combine the eggs, milk, mustard, salt and pepper.
4. Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
5. Pour into a greased 13-inch x 9-inch x 2-inch baking dish.
6. Cover and refrigerate overnight.
7. Remove from the refrigerator 30 minutes before baking.
8. Bake, uncovered, at 350˚F for 65 to 70 minutes or until set and golden brown and an internal temperature of 165˚F is reached.
9. Let stand 10 minutes before serving.
10. Serve with salsa or picante sauce if desired.

Creamy Hollandaise Sauce

2 egg yolks
1 3-oz package cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt

In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce thickens.

I usually use and 8-oz package and 4-5 large egg yolks. Sometimes it needs to be thinned with a little milk.

Overnight Caramel French Toast

Ingredients
1 c. brown sugar
1/2 c. (1 stick) butter
2 tbsp. light corn syrup
10 slices white bread, cut in half
1/4-1/2 cup sugar mixed with 1/2 tsp. cinnamon
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt (optional)

Directions
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 9x13 inch baking pan. Arrange 10 bread halves on top of syrup mixture, sprinkling sugar0cinnamon mixture between layers. Top with remaining bread halves. Combine milk, vanilla, eggs, and salt (if desired), stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours. Set out 30 minutes before baking. Bake 350º for 30-35 minutes.