Broccoli Quiche in Colorful Peppers

Broccoli Quiche in Colorful Peppers
Yields 4
Bring some color to the table with these easy to make stuffed peppers filled with egg, broccoli florets and Italian seasonings.
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Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Prep Time
15 min
Cook Time
1 hr 10 min
Total Time
1 hr 25 min
Ingredients
  1. 4 medium red, yellow OR green bell peppers (4 oz. each)
  2. 1 cup frozen broccoli florets, defrosted
  3. 4 EGGS
  4. 1/2 cup milk
  5. 1/2 tsp. garlic powder
  6. 4 tsp. dried Italian seasoning
Instructions
  1. HEAT oven to 325°F. CUT about 1/2 inch off tops of peppers; remove seeds. PLACE peppers upright in custard cups; place cups in baking pan.
  2. SPOON 1/4 cup broccoli into each pepper. BEAT eggs, milk, garlic powder and Italian seasoning in medium bowl until blended. POUR evenly over broccoli.
  3. BAKE in center of 325°F oven until knife inserted near center comes out clean, 60 to 70 minutes. LET STAND 5 minutes.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Egg and Pepper Crostini Recipe

Egg and Pepper Crostini Recipe
Yields 24
Perfect for holiday entertaining and beyond, this Egg and Pepper Crostini Recipe is a cinch to put together and full of flavor. It will be the unexpected hit!
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Prep Time
40 min
Cook Time
12 min
Total Time
52 min
Prep Time
40 min
Cook Time
12 min
Total Time
52 min
Ingredients
  1. 1 (12-inch) baguette
  2. olive oil
  3. 6 eggs
  4. 1 package (5.2 oz) Gournay garlic and herb soft cheese (such as Boursin)
  5. 1 roasted red pepper, patted dry with a paper towel and cut into small strips
  6. chopped dill and chives
Instructions
  1. Place the eggs in a saucepan and cover with water. Place on the stove over high heat and bring to a boil. Once the water starts to boil, put a lid on the pan and turn the heat off. Let the eggs sit for 12 minutes, then drain. Fill the pan with cold water and ice and allow the eggs to sit until they are completely cold.
  2. Preheat the oven to 350ºF. Cut the baguette into 24½” slices. Place the slices on a baking sheet and brush with olive oil. Bake until they are golden, about 7 minutes.
  3. When the eggs are cold, carefully peel them. Cut each egg into 4 slices.
  4. To make the crostini, spread some of the cheese on each slice of baguette. Top with a boiled egg slice then season with salt and pepper. Top with a slice or two of bell pepper, then sprinkle with chopped herbs.
Adapted from Taste & Tell
Adapted from Taste & Tell
Rosemary Farm http://www.rosemaryfarm.com/

Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls)

Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls)
Your morning favorites presented in a creative fashion! You'll love it!
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 large baked potatoes (russett or sweet)
  2. 1 Tbsp. butter
  3. 2 eggs
  4. 2 strips bacon, cooked and crumbled
  5. 2 Tbsp. shredded cheddar or gouda cheese
  6. 1 Tbsp. fresh parsley, chopped
  7. salt and freshly ground black pepper
Instructions
  1. Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a "bowl", leaving the potato as thick or thin as you'd like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.
  2. Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.
  3. Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.
Adapted from Gimme Some Oven
Adapted from Gimme Some Oven
Rosemary Farm http://www.rosemaryfarm.com/

Cheese and Bacon Bread Bake Cake (Strata)

Cheese and Bacon Bread Bake Cake (Strata)
Serves 8
Strata, breakfast casserole, savoury french toast bake or bread pudding. It doesn't matter what you call this, it's totally delish and can be made ahead so it's great for feeding a crowd! It tastes like a cross between a quiche, french toast and an omelette.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 10 oz / 300g bacon, diced
  2. 6 eggs
  3. 1¼ cups milk (full or low fat)
  4. ¼ tsp salt (ordinary table sale) or ½ tsp sea salt flakes or kosher salt
  5. Black pepper
  6. 7 cups (lightly packed) baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
  7. 2 cups grated cheddar cheese (Note 1)
  8. Parsley, finely chopped (garnish - optional)
Instructions
  1. Heat a large non stick pan over high heat. (Use a bit of oil if not using non stick). Add all but 2 tbsp of bacon (reserve for topping) and cooked until lightly browned. Remove from the fry pan and drain on a paper towel.
  2. Whisk the eggs, milk, salt and pepper in a bowl.
  3. Place the bread in a large ziplock bag. Pour in the egg mixture, 1½ cups cheese and cooked bacon (reserve the uncooked bacon). Seal and massage the egg into the cubes. Set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.
  4. Preheat oven to 180C/350F.
  5. Spray a 21cm/8" springform cake tin (Note 2). Pour the bread mixture into the cake tin, pat down to compress and scatter with remaining uncooked bacon and remaining ½ cup cheese. Cover loosely with foil or with a pan lid.
  6. Bake for 25 minutes, then remove the lid and bake for a further 10 minutes until bubbly and golden on top.
  7. Allow to rest for 5 minutes before removing the springform and cutting into slices to serve. Garnish with parsley if using.
Notes
  1. You can substitute with any other flavoured melting cheese eg. tasty, gouda, Monterey Jack.
  2. If you don't want to make this in a springform pan, use a 10"/25cm square baking dish. Also, you can mix the bread and egg mixture straight into the baking dish instead of in a ziplock bag. The ziplock bag is used to prevent egg mixture from leaking from the springform pan while it is set aside.
Adapted from RecipeTin Eats
Adapted from RecipeTin Eats
Rosemary Farm http://www.rosemaryfarm.com/

Apple and Gouda Mini Frittatas

Apple and Gouda Mini Frittatas
Yields 12
Give the egg, apple, and cheese combo a go..you won't be disappointed!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 cups baby spinach
  2. 1 tsp. coconut oil
  3. 1 medium onion, diced
  4. 1 medium apple, diced
  5. 6 large eggs
  6. ⅓ cup 2% milk
  7. ½ cup Gouda cheese, shredded
  8. ½ tsp. salt
  9. ¼ tsp. ground pepper
Instructions
  1. Preheat oven to 350F and spray a muffin pan with nonstick spray. Set aside.
  2. Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute. Remove and pat dry with a paper towel to remove some of the excess moisture.
  3. Melt coconut oil in a small saucepan set over medium heat. When pan and oil are hot, add the diced onion and cook until soft and translucent, about 5 minutes. Transfer to a separate bowl and add the wilted spinach and diced apple. Stir well and set aside.
  4. In a medium-sized mixing bowl, whisk together eggs, milk, Gouda, salt, and pepper. Divide the spinach, onion, and apple mixture evenly among the muffin tins, and use a ladle to spoon the egg mixture over top, filling about ¾ of the way full.
  5. Bake for 15-20 minutes until eggs have set and edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes before removing from tins and serving.
Adapted from Running with Spoons
Rosemary Farm http://www.rosemaryfarm.com/

Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas

Mini Breakfast Egg, Tomato & Spinach Flatbread Pizzas
Serves 4
An easy and impressive brunch idea – just scramble eggs, spoon on flatbread, sprinkle with toppings, bake until bubbly, and serve!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Cooking spray
  2. 6 EGGS, beaten
  3. 2 Tbsp. finely shredded Parmesan cheese
  4. 4 Individual round flatbreads (6-inch diameter) or 3 oval flatbreads (6x8-inches)
  5. 2 tsp. olive oil (optional)
  6. 1 cup grape or cherry tomato halves
  7. 1/2 cup thinly sliced spinach or basil leaves
  8. Salt and pepper (optional)
  9. 3/4 cup shredded Italian cheese blend
  10. Crushed red pepper (optional)
Instructions
  1. HEAT oven to 450°F. COAT large nonstick skillet with cooking spray; heat over medium heat until hot.
  2. BEAT eggs and Parmesan cheese in medium bowl until blended. POUR eggs into skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking — pulling, lifting and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.
  3. PLACE flatbread on baking sheet; lightly brush top side with oil, if desired. TOP with scrambled eggs, tomatoes and spinach, dividing evenly. SEASON with salt and pepper, if desired. SPRINKLE with Italian cheese blend.
  4. BAKE in 450°F oven until cheese is melted, about 5 to 6 minutes. SPRINKLE with red pepper, if desired. CUT each pizza into 4 pieces, serve immediately.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Sweet Potato Hash with Eggs

Sweet Potato Hash with Eggs
Serves 3
This simple sweet potato hash with asparagus, onions, and eggs will become a fast favorite. It’s suitable for large brunches or to enjoy as a weeknight dinner.
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Ingredients
  1. 2-3 tbsp extra virgin olive oil
  2. 1 small yellow onion
  3. 2 medium sweet potatoes
  4. 1/2 bunch of asparagus
  5. 3-4 eggs
  6. Salt and freshly ground pepper, to taste
  7. Fresh parsley, optional
Instructions
  1. Dice the onion. Peel and dice the sweet potatoes. Trim the ends off the asparagus and cut into 1-inch pieces.
  2. Heat one tablespoon of olive oil in a large skillet over medium-low heat. Add the onion, sprinkle with salt, and sauté for 5-6 minutes to slightly caramelize.
  3. Turn the heat up to medium and stir in the sweet potatoes. Add one more tablespoon of olive oil and sprinkle with salt and pepper. Cover and cook, stirring occasionally, for 7-8 minutes.
  4. Add the asparagus and cook, covered, for 4-5 minutes, stirring regularly. Add more olive oil if necessary. The asparagus should become barely fork-tender and the potatoes should start to soften.
  5. Make three or four small wells in the sweet potato mixture. Carefully crack the eggs into the wells and cover the skillet. Cook for an additional 5-6 minutes or until the egg whites are set, checking often. Serve immediately, topped with fresh parsley for garnish if desired.
Notes
  1. If you do not have asparagus, no problem–add more of the other ingredients, or use zucchini, or bell peppers.
  2. Want more protein? Add some crumbled sausage to the skillet. Or serve with a side of bacon.
Adapted from The District Table
Rosemary Farm http://www.rosemaryfarm.com/