#egg bake recipes

Ingredients

  • 1 lb bulk pork sausage (spicy, if desired)
  • 1 box (7 oz) Green Giant™ Steamers™ frozen antioxidant blend vegetables
  • 10 eggs
  • 1 cup whole or 2% milk
  • 1 bag (20 oz) refrigerated O’Brien hash browns
  • 2 cups shredded pepper Jack cheese (8 oz)
  • 3 tablespoons chopped fresh basil leaves

Instructions

  • Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
  • Remove pouch of vegetables from box. Place pouch, printed side up, on microwavable plate. Do not cut slit in pouch. Microwave on high about 2 minutes or until just thawed. In large bowl, beat eggs and milk with whisk. Stir in potatoes, cooked sausage, vegetables, 1 cup of the cheese and 1 tablespoon of the basil. Pour into baking dish. Bake now, or cover and refrigerate up to 12 hours.
  • Bake 60 to 65 minutes, uncovered, until center is set. Sprinkle with remaining cheese during last 5 minutes of bake time. Sprinkle with remaining basil just before serving.

 > Overnight Sausage-Egg Bake

Yummy Crunchwrap Supremes Recipe

Ingredients (for a basic Crunchwrap Supreme): Large (burrito size) tortilla shells Small tostada shells (or as FB,HK used, tortilla chips) Queso sauce Pre-cooked taco meat (I obviously used beef) Shredded lettuce Shredded cheese Sour cream

Other options could include, but are certainly not limited to:

Taco Sauce (I usually poor some on as I go) Jalapenos Bell or banana peppers Black or refried beans (which I’ve tried and really enjoyed) Olives Tomatoes (which are actually in Taco Bell’s version) And whatever else you think might appeal to you!

Directions:

Warm your tortilla in the microwave to make it soft enough to bend Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them) Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close) Spoon a dollop of sour cream and spread over the shell Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.) Wrap the edges up toward the center until they close around your filling (if it won’t cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it) With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won’t take long Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won’t take long either because really, you’re just warming that yummy, gooey queso on the bottom

You’re ready to eat!! You can cut it in half to make it easier to handle, but with everything sealed into the wrap it’s pretty manageable as is. If you were to cut it open though, you’d find this nice layered little pocket.

Zuppa Toscana

  • Squeeze the sausage out of its casing into a large pot. Sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking, if not add a touch of olive oil. It’s okay if a small amount browns on the bottom of the pot.
  • While the sausage is cooking, dice the onion and mince the garlic. Add them to the pot and sauté until the onions are softened. The moisture from the onions should help dissolve any browned bits of sausage off the bottom of the pot.
  • Drain and rinse the can of beans. Add the beans, smoked paprika, chicken broth, one cup water, and half and half to the pot. Place a lid on the pot and let it come up to a simmer over medium heat.
  • While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin slices. Add the potatoes to the pot along with the pre-chopped kale. The kale will fill the pot when it’s first added, but the heat from the liquid will wilt it within a few minutes. Stir it occasionally to help the wilting process.
  • Let the pot simmer over medium heat for about 15 minutes, or until the potatoes are tender. Season with red pepper flakes and freshly cracked black pepper if desired.

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Easy Pumpkin Cheesecake Bars Recipe

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Peppermint Bark Brownies Recipe

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Homemade Fudgy Brownies Recipe

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Vegetable Stir Fry with Noodles

  • Remove the core and any wilted outer leaves from the cabbage, then cut it into very fine strips. Cut the onion and green bell pepper into thin strips as well. Use a large holed cheese grater to shred the carrots.
  • In a small bowl prepare the sauce by stirring together the soy sauce, brown sugar, sriracha, and corn starch.
  • Begin to cook the noodles according to the package directions (boil for 3 minutes, or until tender). Drain the cooked noodles in a colander.
  • Heat the vegetable oil over medium high heat in a large skillet until it is hot and shimmering. Add the vegetables and sauté for only a few minutes, or until the vegetables just begin to soften. Pour the prepared sauce into the skillet and continue to sauté for one to two minutes more, or until the sauce has thickened and coated all of the vegetables. Turn off the heat.
  • Add the cooked and drained noodles to the stir fried vegetables and toss to combine. Top with sliced green onions and a handful of fresh cilantro, if desired.

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Lemon Bars Recipe

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Qeema Indian Curried Beef Recipe

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Carrot Cake Recipe

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Italien Baked Ziti with Sausage Recipe

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Lime Marinated Grilled Chicken Recipe

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Thai Fish Cakes Recipe

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One Pot Chili Pasta

One Pot Chili Pasta

 

  • Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. If using high-fat ground beef, drain off the excess after it is browned.
  • Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook the coated meat for 1-2 minutes more. The flour and chili powder may coat the bottom of the pot, but that’s okay. Just be careful to not let it burn.
  • Drain and rinse the black and kidney beans. Add the beans, tomato sauce, diced tomato, and corn kernels to the pot. Stir well and dissolve the flour/chili powder mixture from the bottom of the pot.
  • Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a quick stir to loosen any pasta stuck to the bottom of the pot, replace the lid, and turn the heat down to medium-low. Let the pot simmer on medium-low for about 15 minutes, or until the pasta is soft and has absorbed most of the liquid. Stir the pot one or two times during the 15 minutes to loosen any pasta stuck to the bottom.
  • Once the pasta is fully cooked, turn the heat off and add the cheese. Stir the cheese into the pasta until it has melted in and become slightly creamy. Serve hot.

Penne Pasta with Sausage and Greens

  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, add the sausage links to a large pot along with one tablespoon of olive oil. Cook the sausage over medium heat for about five minutes, or until they are slightly browned and firm enough to slice.
  • While the sausage is cooking, mince the garlic and dice the onion. Remove the sausage from the pot and add the onion and garlic in its place. Sauté the onion and garlic in the pot for 2-3 minutes, allowing the moisture to dissolve the brown bits from the bottom of the pot. Meanwhile, slice the sausage into medallions. Once the onions are soft and transparent, add the sliced sausage back to the pot and cook for about 5 minutes more, or until the sausage is cooked through.
  • Add the can of crushed tomatoes, tomato paste, basil, salt, pepper, and brown sugar to the pot. Stir until the tomato paste is evenly combined with the tomato sauce.
  • By this time the pasta should be fully cooked and drained. Add the drained pasta to the pot, along with the frozen broccoli and spinach. Stir to combine. Heat the pasta and sauce over a medium flame until warmed through (stir occasionally to help it heat evenly). Crumble the feta into the pot, stir to combine, then serve.

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Lemon Bars Recipe

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Qeema Indian Curried Beef Recipe

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Carrot Cake Recipe

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Italien Baked Ziti with Sausage Recipe

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Lime Marinated Grilled Chicken Recipe

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Thai Fish Cakes Recipe

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Mexican Grilled Chicken Tacos Recipe

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Chorizo Risotto Recipe

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Spinach Rice Breakfast Bowls

  • Place one inch of water in a small sauce pan. Bring it up to a boil over high heat with the lid on top. Once it reaches a full boil, add the egg in the pot, replace the lid, and let boil/steam in the shallow water for exactly six minutes. After six minutes, pour out the hot water, rinse with cool water, then peel immediately.
  • While the egg is cooking, add ½ cup of precooked seasoned rice to a bowl along with ½ cup frozen chopped spinach. Microwave on high until heated through (about two minutes, stirring once half way through). Season the spinach and rice with butter and a pinch of salt and pepper.
  • Once the egg is cooked and peeled, add it to the bowl with the spinach rice, drizzle hot sauce over top, and eat.

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Carrot Cake Recipe

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Italien Baked Ziti with Sausage Recipe

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Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Mexican Grilled Chicken Tacos Recipe

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Chorizo Risotto Recipe

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Peanut Butter Hummus

  • Drain and rinse the chickpeas briefly. Add the chickpeas, peanut butter, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
  • Process the ingredients until smooth. Taste the hummus and adjust the lemon and salt to your liking. Store refrigerated for up to one week.

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Dessert

Carrot Cake Recipe

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Main Dishes

Italien Baked Ziti with Sausage Recipe

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Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Main Dishes

Mexican Grilled Chicken Tacos Recipe

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Chorizo Risotto Recipe

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Soy Dijon Chicken Thighs with Sweet Potatoes

  1. In a bowl, stir together the Dijon, soy sauce, vegetable oil, brown sugar, minced garlic, and some freshly cracked pepper. Add the chicken thighs to a large zip top bag or shallow dish, and then pour the prepared marinade over top. Refrigerate the marinating chicken for at least 30 minutes (can be prepared in the morning and refrigerated all day).
  2. When you’re ready to cook, begin to preheat the oven to 375 degrees. Peel and cube the sweet potato into ¾ inch pieces. Lay the cubed sweet potato in the bottom of a casserole dish. Lay the chicken thighs over the sweet potatoes and pour all of the marinade over top.
  3. Cover the dish with foil and roast in the preheated oven for 45 minutes, removing the foil after the first 30 minutes. After baking, spoon some of the liquid from the bottom of the dish over the chicken and serve. Use the extra juices from the bottom of the dish to spoon over rice and vegetables.

Dessert

Lemon Bars Recipe

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Main Dishes

Qeema Indian Curried Beef Recipe

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Dessert

Carrot Cake Recipe

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Italien Baked Ziti with Sausage Recipe

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Lime Marinated Grilled Chicken Recipe

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Sides

Thai Fish Cakes Recipe

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Mexican Grilled Chicken Tacos Recipe

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Main Dishes

Chorizo Risotto Recipe

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