COMFORT BAKE BREAKFAST

Ingredients:

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage

11×17 pan, sprayed with cooking spray (Note: a 9×13 works too, but might need to bake a little longer)

1. Mix your eggs and milk in a large bowl.  Cut each biscuit into fours and add it to the bowl.  do this before cooking the bacon or cutting up the scallions – give the biscuits some time to really soak in the eggs.

2.  Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. 

3. Mix it all up and pour into your pan.  Bake at 350 for 25 minutes (make sure it isn’t runny.)

Southwestern quiche

Ingredients

cooking spray
8 canned whole green chiles, or more to taste
7 eggs
1/2 cup chopped onions
3 tablespoons heavy cream
3/4 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 pound sharp Cheddar cheese, cubed
2 tomatoes, sliced, or to taste (optional)

Preheat the oven to 325 degrees F. Spray a pie plate with cooking spray. Cut chiles lengthwise into strips. Line strips over the bottom of pie plate to form a crust, placing pointed ends toward the center. Beat eggs in a bowl and mix in onions, cream, garlic salt, cumin, and pepper. Fold in Cheddar cheese. Layer tomatoes over the chile 'crust,' and pour egg mixture on top. Bake in the preheated oven until quiche is set, 30 to 35 minutes

Mexican breakfast casserole

Ingredients

• 2 14.5-ounce cans whole mild green chiles or fresh green chiles roasted and skinned
• 1 lb monterey jack or pepper jack cheese whole brick, cut into finger sized long strips
• 1 lb cheddar colby cheese shredded 
• 5 - 8 large eggs, depending on size of crowd to serve
• 1/4 cup flour
• 1 1/4 cup milk
• 1 teaspoon salt
• 1 teaspoon powdered dry mustard 
• Cooking Spray 

1. Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray.

2. Open and drain each can of chiles. Stuff each chili with finger sized pieces of monetary jack cheese and arrange in the bottom of the baking dish.

3. Sprinkle 1 1⁄2 cups of shredded cheddar colby jack over chili’s.

4. In a separate medium sized bowl combine eggs, flour, milk, salt and dry powdered mustard and whisk until most of the clumps are gone (some may remain).

5. Pour egg mixture over chiles.

6. Bake uncovered for 40 minutes. Add remaining cheese to the top of the casserole and return to 350 degree oven for an additional 5 minutes or until firm.

7. Remove and allow to sit for 5 minutes before serving.

Recipe Notes
You can order Hatch Green Chiles and other varieties from ChileMonster.com. Canned chiles will give you anywhere from 8-12.  If you can't find whole green chilies, you can use the chopped green chilies, four small cans. Drain them well and put them on a paper towel lined plate to draw out excess moisture. Instead of cutting jack cheese in fingers, cut into cubes and toss with chilis. Use this for bottom layer of casserole.

Avocado hollandaise and eggs benedict

avocado hollandaise

1 ripe avocado
1 lemon, juiced
1/3 cup hot water
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Add the avocado, lemon juice and hot water into blender and blend until smooth, scraping down the sides if needed. With the blender running on high, stream in the olive oil slowly. Continue to blend until pureed and smooth.

​For Avocado Eggs Benedict​:

6 slices bacon, fried
6 eggs, poached
​6 slices of toasted bread (sourdough is good)​
a pinch of red pepper flakes
fresh herbs or chives ​ for garnish

Poach the eggs and put the ​toast on the plate. Break a piece of bacon and set it on top of the toast​ and cover with a poached egg. Pour the avocado hollandaise on ​top and sprinkle on some crushed red pepper. Top it off with some fresh herbs or chives​ if desired.

Breakfast Pizza

Crust:
2 c. flour
3 tsp baking powder
1/2 tsp salt
1/2 c butter
3/4-1c milk

Toppings:
1 lb sausage
1 c frozen hash browns, thawed
1 c shredded cheddar cheese
3 eggs, lightly beaten
3 Tbsp milk
1/2 tsp salt
1/4 tsp pepper

Combine flour, baking powder, and salt in a large bowl. Mix well. Use a fork to cut in the butter and mix until resembles coarse crumbs. Slowly add milk and stir until mixture leaves the side of the bowl and forms a soft, moist, dough. Press dough into a greased 9x13 baking dish.

Cook sausage; drain. Layer sausage, hash browns, and cheese on top of the dough. In a small bowl, stir eggs, milk, salt, and pepper together. Pour evenly over pizza. Bake at 375* for 20 minutes or until eggs are set and crust is golden.

Hard Cooked Eggs – Steaming Method

What you will need:

about 1.5 quarts of water
up to a dozen eggs (single layer in pan)
a pan with a steamer basket and lid

1. Put the eggs into the steamer basket.
2. Fill the pot with about 1.5 quarts of water, enough that you can simmer for about 20 minutes, but not so much that the level of the water is higher than the bottom of the steamer basket. 
3. Set the steamer into the pot and turn on the heat.  Cover the pan with the lid.
4. Bring the water to a boil, and then turn down the heat to a simmer for 20 minutes.
5. Allow the eggs to cool enough for you to handle – you can peel them immediately or whenever you are ready to eat them. and apparently they're so easy to peel you can do it with one hand. Eggs will not have that dark green ring around the yolk either.