#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

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.

Dessert

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Lime Marinated Grilled Chicken Recipe

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Jalapeno Popper Stuffed Chicken Breasts

Ingredients

  • 2 boneless chicken breast
  • 6 oz. cream cheese, softened
  • 3/4 c. Monterrey Jack Cheese
  • 1/3 c. jalapeno peppers, diced and deseeded (about 3 small jalapeno peppers)
  • 1 c. flour
  • 2 eggs, whisked
  • 2 c. plain bread crumbs
  • olive oil
  • salt and pepper
  • butcher twine or toothpicks

Instructions

  1. Preheat oven to 350 Degrees
  2. Make a slit in the middle of each of the chicken breast, about an inch long. You don’t want to make the slit too long where it will split the chicken breast. just long enough to make a pocket in the middle of the breast. Season the chicken breast with salt and pepper.
  3. In a small bowl, use a wooden spoon and stir the cream cheese until creamy and smooth. Add the Monterrey Jack cheese and diced jalapeno peppers and stir until well combined.
  4. With your hands, take a generous amount of the cheese mixture and stuff it inside of each chicken breast. You don’t want to over stuff the chicken to the point where you can’t close the chicken breasts but get as much cheese mixture inside as much as you can.
  5. Now that the chicken breasts are stuffed, use two pieces of butchers twine to wrap around the chicken breast to secure the cheese mixture. Double tie the twine, make a knot, and cut off the loose pieces of twine. If you do not have butchers twine, use a couple toothpicks to stick through the open part of the chicken breast to secure the cheese mixture.
  6. In separate plates, lay out the flour and bread crumbs. Place the whisked eggs in a shallow bowl or plate. Take each chicken breast and coat with the flour first, the egg, and then the bread crumbs.Make sure that each chicken breast is evenly coated with each addition.
  7. Once coated, place a large saute pan on the stove with medium high heat, drizzle the pan with the olive oil, and once the oil is ready saute each chicken breast for 3-5 minutes on each side until golden brown and place on a baking sheet that has been sprayed with non-stick cooking spray.
  8. Place inside the preheated oven for 20-25 minutes and allow to cool before serving.

Ham & Cheese Tortellini

  • 1 tablespoon butter
  • 2 cups diced onion (about 1 whole onion)
  • 12 oz ham, diced
  • 1 cup low-sodium chicken broth
  • (9 oz) tortellini (fresh or frozen)
  • salt and pepper to taste
  • 1 cup baby sweet peas, frozen
  • ¼ cup heavy cream
  • 1 cup shredded cheese (Swiss, White Cheddar, Monterey Jack, Pepper Jack)
  • Melt the butter in a large ovenproof skillet over medium-high heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned.
  • Add the chicken broth, tortellini, and plenty of salt and pepper to taste. I use ½ teaspoon each. Stir well to combine and bring to a boil. Cover, then reduce heat and simmer for 12 minutes until the tortellini is tender.
  • Stir in the peas and cream. Off heat, then stir in ½ cup cheese until well combined. Top with remaining cheese, then place under the broiler in the oven until cheese is golden and bubbly, about 3 minutes. Enjoy!!

Maple Glazed Carrots Recipe

Ingredients

  • 10 carrots (about)
  • 4 T. butter (divided)
  • ½ t. Kosher salt
  • ⅓ c. pure maple syrup
  • 2 T. brown sugar
  • freshly ground black pepper
  • sprig of oregano

Instructions

  1. Wash and slice carrots into sticks.
  2. Heat skillet over medium high heat. Add 2 tablespoons of butter. Sautee carrots until a they get a nice color on them. Should take just a few minutes.
  3. Turn skillet down to medium low. Add salt, syrup and brown sugar.
  4. Continue to cook, uncovered, for about 10 minutes. Or until carrots are crisp tender and glaze is thickened and reduced. Stir often.
  5. Put carrots in a serving dish. Sprinkle with black pepper. Garnish with oregano sprig.