Primavera Quiche

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Primavera Quiche
Yields 12
Who wouldn't like a quiche that tastes like spring?
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Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1 fennel bulb, 1/4-inch dice, fronds reserved (optional)
  3. 1 sweet onion, 1/4-inch dice
  4. 2 spring carrots, peeled, 1/4-inch dice
  5. 1 bunch medium to large asparagus, trimmed and sliced into 1/4-inch pieces
  6. 1/2 teaspoon coarse salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 1 cup shelled fresh green peas
  9. 3 garlic cloves, minced
  10. 1 (9-inch) refrigerated deep-dish pie crust
  11. 2 cups half-and-half
  12. 4 Rosemary Farm eggs
  13. 5 to 6 ounces herb cream cheese (such as Boursin or Rondelle), softened
  14. 1 cup grated Parmigiano Reggiano cheese
  15. 1 ounce fresh basil, chiffonade
Instructions
  1. Preheat oven to 375 F.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add fennel, onion and carrots and cook 4 minutes, stirring. Add asparagus, salt and pepper; cook 2 minutes. Add peas and garlic; cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.
  3. Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
  4. Bake until the top is puffed and golden brown and a knife in the center comes out clean, 30 to 35 minutes. Let cool 10 minutes and slice into wedges. Sprinkle each serving with basil.
Rosemary Farm http://www.rosemaryfarm.com/

Cheese and Bacon Bread Bake (Strata)

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Cheese and Bacon Bread Bake (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 bacon, diced
  2. 6 'Rosemary Farm' eggs
  3. 1¼ cups milk (full or low fat)
  4. ¼ tsp salt (ordinary table salt) 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
  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 zip-lock 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 8" spring form cake tin. 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 spring form and cutting into slices to serve. Garnish with parsley if using.
Adapted from RecipeTin Eats
Adapted from RecipeTin Eats
Rosemary Farm http://www.rosemaryfarm.com/

Easy Eggs Baked in Tomatoes

Easy Eggs Baked in Tomatoes
Serves 4
The savory taste of baked eggs, Parmesan cheese, and fresh herbs makes this breakfast (or brunch!) worthy of waking up for.
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 2 tablespoons olive oil
  2. 8 medium tomatoes
  3. 8 large eggs
  4. 1/4 cup milk
  5. 1/4 cup grated Parmesan cheese
  6. Salt
  7. Freshly ground black pepper
  8. 4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary, or a mixture)
Instructions
  1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with olive oil.
  2. Using a small paring knife, cut around stems of tomatoes and remove them. Use a spoon to scoop out insides of the tomatoes. (Reserve insides and use them to make tomato sauce or salsa.)
  3. Arrange tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
  4. Bake until tomatoes are tender, egg whites are set, and yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with fresh herbs. Serve immediately
Rosemary Farm http://www.rosemaryfarm.com/

Spicy Shakshuka

Spicy Shakshuka
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Ingredients
  1. 3 tbsp. olive oil
  2. 1 onion, chopped
  3. 1 red pepper, chopped
  4. 2 cloves garlic, minced
  5. 1 tsp. each chili powder, ground cumin and paprika
  6. 1/2 tsp. salt
  7. 1/4 tsp. each pepper and cayenne pepper
  8. 3 tbsp. tomato paste
  9. 5 cups chopped plum tomatoes
  10. 8 EGGS
  11. 1/3 cup finely crumbled feta cheese
  12. 1/4 cup chopped fresh cilantro
Instructions
  1. PREHAT oven to 400°F. HEAT oil in ovenproof skillet set over medium heat. COOK onion, red pepper, garlic, chili powder, cumin, paprika, salt, pepper and cayenne for about 5 minutes or until vegetables start to soften.
  2. STIR in tomato paste; cook for 1 minute. STIR in tomatoes; bring to simmer. REDUCE heat to medium-low. COOK, stirring occasionally, for about 15 minutes or until sauce has thickened.
  3. MAKE 8 divots in the sauce with spoon; crack egg into each divot. TRANSFER to oven. COOK for 5 to 8 minutes or until eggs are soft-cooked or until desired doneness. GARNISH with feta cheese and cilantro
Notes
  1. Serve with toasted pita bread or rustic Italian loaf.
  2. Substitute 1/4 tsp. hot pepper flakes for cayenne pepper if desired.
Rosemary Farm http://www.rosemaryfarm.com/

Christmas Breakfast Casserole

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Christmas Breakfast Casserole
Prep this the night before for a delicious and stress-free breakfast or brunch. Perfect for the holidays!
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Ingredients
  1. 7 slices white bread, crusts removed and cubed
  2. 2 cups shredded cheddar cheese
  3. 6 large Rosemary Farm eggs, lightly beaten
  4. 3 cups 2% milk
  5. 1 teaspoon ground mustard
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon pepper
  8. 6 bacon strips, cooked and crumbled
Instructions
  1. In a greased 11x7-in. baking dish, combine the bread cubes and cheese. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Sprinkle with bacon. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Yield: 6-8 servings.
Notes
  1. Feel free to add anything you'd like to use up! We suggest onions and green peppers as well as substituting the bacon for ham or sausage. Enjoy!
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm http://www.rosemaryfarm.com/

Cowboy Breakfast Skillet

Cowboy Breakfast Skillet
Serves 4
This will really brighten up your morning.
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Ingredients
  1. 1 tbsp. canola oil
  2. 1/2 bag frozen shredded hash brown potatoes
  3. salt and pepper
  4. 3/4 c. shredded Cheddar cheese
  5. 4 whisked 'Rosemary Farm' eggs
  6. 4 slices cooked bacon, chopped
  7. Sliced scallions (for garnish)
Instructions
  1. Add canola oil to large skillet over medium-heat. Heat oil.
  2. Add potatoes to skillet. Season with salt and pepper. Brown potatoes until crisp.
  3. Add1/2 cup cheddar cheese, eggs, bacon, remaining cheese and scallions.
  4. Bake at 350 degrees F for 10 minutes, or until eggs have set and cheese has melted.
Adapted from Delish
Adapted from Delish
Rosemary Farm http://www.rosemaryfarm.com/

Spiralized Potato and Egg Nests

Spiralized Potato and Egg Nests
Serves 1
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Ingredients
  1. 1 large (10 ounce) Russet potato
  2. 2 tablespoons finely chopped onion
  3. 1 tablespoon vegetable oil
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 2 large Rosemary Farm eggs
  7. Chopped chives
  8. Coarse pepper
Instructions
  1. Heat oven to 400°F.
  2. Using a Spiralizer, cut potato in spirals.
  3. Place potatoes in paper towels and squeeze the moisture out. This may take several times to dry the potatoes.
  4. Add a small (6 1/2-inch) cast iron skillet to the heated oven for 10 minutes.
  5. In the meantime, in a large bowl, stir potatoes, onion, vegetable oil, salt and pepper until well blended.
  6. Spray hot skillet with nonstick cooking spray. Add potato mixture to skillet and move mixture up the side.
  7. Bake 23 to 25 minutes until the edge is slightly brown and crisp. Remove from oven and add eggs onto the potato mixture.
  8. Bake an additional 10 to 12 minutes or until egg is cooked to your desired consistency. Garnish with chopped chives and coarse pepper.
Notes
  1. This recipe showcases two eggs sunny-side up, but you could scramble two eggs and add sausage, bacon, or veggies.
Adapted from Everyday Good Thinking
Rosemary Farm http://www.rosemaryfarm.com/

Tater Tot Sausage Breakfast Casserole

Tater Tot Sausage Breakfast Casserole
Serves 10
This Tater Tot Sausage Breakfast Casserole is crazy good! Tater tots, sausage and cheese - you can't go wrong with that combination.
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Ingredients
  1. 2 lb hot breakfast sausage
  2. 1 (30-32oz) bag frozen tater tots
  3. 1 tsp salt
  4. 1/2 tsp pepper
  5. 1/4 tsp garlic powder
  6. 1/4 tsp onion powder
  7. 1 1/2 cups shredded cheddar cheese
  8. 1/2 cup mozzarella cheese
  9. 8 Dakota Layers eggs
  10. 2 cups milk
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, cook sausage until no longer pink. Drain fat.
  3. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
  4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
  5. **Cover and refrigerate at this point if baking later.**
  6. Bake for 40 - 50 minutes, or until eggs are set.
Adapted from Plain Chicken
Adapted from Plain Chicken
Rosemary Farm http://www.rosemaryfarm.com/

Croque Madame Casserole With Ham and Gruyère

Croque Madame Casserole With Ham and Gruyère
Serves 6
Feed a crowd with a baked take on the classic French Croque Madame sandwich with smoky ham, melty cheese, creamy sauce, and gently cooked eggs. Serve with a crisp green salad for a lovely brunch, lunch, or dinner.
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Ingredients
  1. 12 (3/4"-thick) slices day-old white bread, such as Pullman, pain de mie, or country bread (a square-shaped loaf works best)
  2. 6 tablespoons unsalted butter
  3. 3 tablespoons all-purpose flour
  4. 3 cups whole milk
  5. 1/4 teaspoon freshly grated or ground nutmeg
  6. 1 1/4 teaspoons kosher salt, divided
  7. 1/2 teaspoon freshly ground black pepper, divided
  8. 3 1/4 cups grated Gruyère (about 10 ounces), divided
  9. 1/4 cup Dijon mustard
  10. 12 thin slices Black Forest ham (about 10 ounces)
  11. 6 large eggs
  12. Nonstick vegetable oil spray
Instructions
  1. Arrange racks in top and middle of oven; preheat to 375°F. If bread is not a day old or still feels moist, arrange slices in a single layer on a baking sheet and bake, flipping once, until dry to the touch but not toasted, 5–10 minutes. Using a 2" ring or cookie cutter or sharp paring knife, cut a hole in the center of 6 bread slices. Trim bread to fit in 2 even layers in a 13x9" baking dish, with the whole slices on the bottom and the slices with holes on the top, forming 6 sandwiches. Remove from dish.
  2. Melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until butter foams then subsides (make sure it doesn't brown), and mixture is light gold and thickened, about 3 minutes. Slowly add milk, whisking constantly to prevent lumps from forming. Increase heat to medium-high and cook, whisking, until mixture thickens and coats the back of a spoon, 4–6 minutes. Reduce heat to very low. Whisk in nutmeg, 3/4 tsp. salt, and 1/4 tsp. pepper into the Béchamel sauce. Whisk in 1 cup Gruyère a handful at a time, making sure cheese is melted before adding more. (Béchamel with cheese added is technically called a Mornay sauce.) You should have about 3 1/2 cups of sauce.
  3. Spread one-third of the Béchamel in the dish. Arrange 6 whole slices of bread in a single layer in dish. Spread Dijon evenly on bread. Top each with 2 slices of ham, folding to fit on bread if necessary.
  4. Spread another third of the Béchamel over ham. Sprinkle evenly with 1 cup Gruyère. Place 6 bread slices with holes on top to form 6 sandwiches. Spread remaining Béchamel over sandwiches; sprinkle with 1 cup Gruyère (avoid holes to save room for eggs).
  5. Crack 1 egg into each hole. Sprinkle with remaining 1/4 cup Gruyère. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  6. Spray a large piece of foil with nonstick spray. Place foil, oiled side down, over baking dish, crimping to seal. Bake on middle rack for 20 minutes. Remove foil, increase oven temperature to 400°F, transfer dish to top rack, and bake until egg whites are just barely set and yolks are still runny (eggs will continue to cook slightly when removed from oven), 8–12 minutes. Let cool 10 minutes before serving.
Adapted from Epicurious
Adapted from Epicurious
Rosemary Farm http://www.rosemaryfarm.com/

Egg and Chorizo Breakfast Casserole

Egg and Chorizo Breakfast Casserole
Serves 6
A family favorite waiting to happen.
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Ingredients
  1. Cooking spray or vegetable oil
  2. 1 tablespoon vegetable oil
  3. 1 large yellow or white onion, diced
  4. 8 ounces fresh Mexican chorizo or soyrizo, casings removed
  5. 1/4 cup finely chopped pickled jalapeños
  6. 1/2 cup crumbled queso freso or Cotija cheese
  7. 10 large eggs
  8. 2 cups whole or 2% milk
  9. 2 tablespoons coarsely chopped fresh cilantro
  10. 1 teaspoon fine salt
  11. For serving: Sour cream, salsa, hot sauce, sliced avocado
Instructions
  1. Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
  2. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and chorizo and cook, stirring frequently and breaking up the chorizo into small pieces, until the onion turns translucent and the chorizo is cooked through, about 10 minutes. Stir in the jalapeños. Transfer the mixture to the baking dish and spread into an even layer. Sprinkle with the cheese.
  3. Beat the eggs in a large bowl and whisk in the milk, cilantro, and salt. Pour over the chorizo-vegetable mixture.
  4. Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot. Leftovers will keep, refrigerated, for up to 5 days.
Notes
  1. Make-ahead instructions: After the casserole is assembled but not baked, it can be chilled and then frozen, unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.
Adapted from The Kitchn
Adapted from The Kitchn
Rosemary Farm http://www.rosemaryfarm.com/

Italian Brunch Torte Recipe

Italian Brunch Torte Recipe
Yields 12
Serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It just might become one of your most requested dishes and can be served warm or cold.
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Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Prep Time
50 min
Cook Time
1 hr
Total Time
1 hr 50 min
Ingredients
  1. 2 tubes (8 ounces each) refrigerated crescent rolls, divided
  2. 1 teaspoon olive oil
  3. 1 package (6 ounces) fresh baby spinach
  4. 1 cup sliced fresh mushrooms
  5. 7 large eggs
  6. 1 cup grated Parmesan cheese
  7. 2 teaspoons Italian seasoning
  8. 1/8 teaspoon pepper
  9. 1/2 pound thinly sliced deli ham
  10. 1/2 pound thinly sliced hard salami
  11. 1/2 pound sliced provolone cheese
  12. 2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Instructions
  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper.
  3. Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
  4. On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.
  5. Bake, uncovered, 1 to 1-1/4 hours or until a thermometer reads 160°, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm http://www.rosemaryfarm.com/

Bacon, Potato, and Egg Casserole

Bacon, Potato, and Egg Casserole
Serves 10
This easy breakfast casserole is packed with bacon, potatoes, and cheese! It can be prepared ahead of time and is a real crowd pleaser!
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
Ingredients
  1. 1 (1 lb.) package Wright Brand® Naturally Smoked Applewood Bacon, cut into 1/2-inch strips
  2. 1 yellow onion, diced
  3. 1 red bell pepper, seeds removed and diced
  4. 3 cloves garlic, minced
  5. 12 large eggs
  6. 1 cup milk
  7. 3 cups frozen diced potatoes, unthawed
  8. 2 cups shredded cheddar cheese, divided
  9. 1 1/2 teaspoons salt
  10. 1/2 teaspoon black pepper
  11. 2 green onions, chopped
Instructions
  1. Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
  2. In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.
  3. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
  4. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper.
  5. Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.
Notes
  1. This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.
Adapted from Two Peas and Their Pod
Rosemary Farm http://www.rosemaryfarm.com/

Smoky Sweet Potato, Egg & Cheese Breakfast Bake

Smoky Sweet Potato, Egg & Cheese Breakfast Bake
Serves 1
Delicious, creamy goodness.
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Ingredients
  1. 1/2 of a small sweet potato (about 3/4 cup) scrubbed and cut into small chunks, about 1/4 inch wide.
  2. 2 eggs
  3. 1/4 cup shredded Parmesan cheese
  4. 1 tsp butter, cut into small pieces
  5. 1/8 tsp smoked paprika
  6. Salt and pepper to taste
Instructions
  1. Preheat the oven to 350ºF.
  2. Season the sweet potato chunks with the smoked paprika, salt, and pepper, and mound it into the middle of an 18-inch piece of parchment paper leaving indentations for the eggs to sit in.
  3. Crack the eggs into the wells then arrange the butter pieces around the outside. Sprinkle the cheese on top.
  4. Fold the parchment horizontally across the top, so that the most paper is on the sides. Twist the ends to make the pouch airtight. Bake for 30 minutes.
Adapted from Refinery 29
Adapted from Refinery 29
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/

Italian Baked Eggs

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Italian Baked Eggs
Yields 2
You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup marinara sauce
  2. 4 large eggs
  3. campaignIcon
  4. 1/4 cup fat free or lowfat milk
  5. 1/4 cup shredded gruyere cheese
  6. 2 tablespoons grated Parmesan
  7. Kosher salt and freshly ground black pepper, to taste
  8. 1/4 cup basil leaves, chiffonade
Instructions
  1. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
  3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
  4. Serve immediately, garnished with basil leaves, if desired.
Adapted from Damn Delicious
Adapted from Damn Delicious
Rosemary Farm http://www.rosemaryfarm.com/

Do-Ahead Egg Bake

Do-Ahead Egg Bake
Yields 12
Brunch egg dish made in advance.
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Ingredients
  1. 8 eggs
  2. 3 cups milk
  3. 8 cups French bread cubes (3/4 inch)
  4. 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
  5. 12 slices cooked bacon, crumbled
  6. 8 ounces (2 cups) shredded sharp Cheddar cheese, divided
Instructions
  1. Whisk eggs and milk in large bowl until well blended. Stir in bread.
  2. Add spinach, bacon and 1 1/2 cups cheese; mix lightly.
  3. Pour into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.
  4. Heat oven to 350 degrees. Bake, uncovered, 48 to 50 minutes, or until top is puffed and golden brown.
Adapted from Kraft Recipes
Adapted from Kraft Recipes
Rosemary Farm http://www.rosemaryfarm.com/

Egg & Bacon McMuffin Casserole Egg Bake

Egg & Bacon McMuffin Casserole Egg Bake
Bring your favorite fast food breakfast sandwich to your brunch table! This Egg & Bacon McMuffin bake has all the flavors of the original but without all the unwanted ingredients! Perfect for brunches or large family gatherings!
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 6 eggs
  2. 2 cups milk
  3. 1 tsp salt
  4. ¼ tsp white or black pepper
  5. 1 pound bacon
  6. 2 cups cheddar cheese
  7. 6 large English muffins
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray an 9x9 inch baking pan with canola oil.
  3. Cook the bacon until a little browned but not crispy. Remember we are going to bake this in the oven too!
  4. Slice a sliver of the top of the english muffin.
  5. Dip both sides of the english muffin in bacon grease (totally optional, or you can use butter if you would like) and cut into 1 inch chunks.
  6. Bake at 350 degrees for 10 minutes or until crispy.
  7. While the English muffins are baking, cut bacon into chunks.
  8. Mix the eggs, milk, salt and pepper in a bowl or measuring cup.
  9. Lay the sliced edges of the muffins down first (this makes for a nice crispy bottom) and then add the chunks of english muffins.
  10. Add the egg mixture over the bread chunks and sprinkle on the bacon and cheese.
  11. Bake uncovered for 35-40 minutes or until browned.
  12. Wait about 5-10 minutes before cutting.
  13. Enjoy with maple syrup or even ketchup
Notes
  1. As we were eating our way through the entire pan it occurred to me how to make it slightly more authentic. Take 6 eggs (remember this is 9 servings, and uses a total of 12 eggs) and cook them until slightly (just crack into the pan and mix ever so slightly, but where it is still distinctly egg white and egg yolk separate) cooked but still a bit runny in some putter in a frying pan. Spoon them over the bread cubes but before the bacon and eggs. Then you’ll get the authentic egg white flavor too! Look for this in the instructions in the sausage bake.
  2. Read more at: Egg & Bacon McMuffin Casserole Egg Bake http://dinnerthendessert.com/egg-bacon-mcmuffin-casserole-egg-bake/
Adapted from Dinner, then Dessert
Rosemary Farm http://www.rosemaryfarm.com/

Breakfast Casserole

Breakfast Casserole
Serves 6
This healthy Breakfast Casserole will blow you away without blowing your diet.
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Ingredients
  1. 8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled
  2. 2 scallions, sliced
  3. 6 large eggs and 6 large egg whites
  4. 1 3/4 cups 1-percent milk
  5. Kosher salt and freshly ground black pepper
  6. One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
  7. 3/4 cup shredded Cheddar
  8. 1/2 cup grated Parmesan
  9. 1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups)
  10. Cooking spray
Instructions
  1. Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly.
  2. Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute ingredients evenly.
  3. Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight.
  4. Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes.
  5. Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes
Adapted from Food Network Kitchen
Rosemary Farm http://www.rosemaryfarm.com/

Baked Eggs With Spinach, Mushrooms, and Leeks

Baked Eggs With Spinach, Mushrooms, and Leeks
Serves 6
Eggs and vegetables make for a light, but hearty breakfast.
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Ingredients
  1. 3 tablespoons olive oil, reserving one 1 tablespoon for brushing
  2. ½ small onion, chopped
  3. 2 cups. cremini mushrooms
  4. ½ cups leeks
  5. 6 cups baby spinach (6oz)
  6. Salt and pepper to taste
  7. 6 slices crusty bread
  8. 1 cup finely grated parmesan
  9. 5 large eggs
  10. ¾ cup whole milk
  11. 1 cup gruyere cheese
Instructions
  1. Brush one tablespoon of oil into a 12-inch oven-safe pan or a 9-by-13-inch baking dish. Preheat oven to 325°F.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Stir in onions and cook until softened, about 5 minutes. Add in the mushrooms and leeks and cook until they are softened, about about 3 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
  3. Arrange bread slices in a single layer in the skillet. Layer bread with the mushroom mixture. Crack eggs on top. Season with salt and pepper. Pour milk evenly over top and sprinkle with cheese. Bake in oven until eggs are set, about 25-30 minutes.
Adapted from Bakers Royale
Adapted from Bakers Royale
Rosemary Farm http://www.rosemaryfarm.com/

Sausage and Vegetable Egg Bake

Sausage and Vegetable Egg Bake
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Ingredients
  1. 1 red pepper, diced
  2. ½ cup diced onion
  3. 5 ounces frozen spinach, thawed and squeezed to remove moisture
  4. 2 chicken sausages, chopped
  5. 6 eggs
  6. 4 ounces grated cheese (such as colby jack)
  7. 1½ cups milk
  8. 3 cups cubed bread (such as an Italian loaf or baguette)
  9. Black pepper, to taste
  10. 1 teaspoon paprika
  11. ½ teaspoon cayenne pepper (optional)
Instructions
  1. Combine all ingredients in a large bowl and mix until well-combined.
  2. Spoon mixture into a greased 9-by-9-inch baking pan.
  3. Cover with plastic wrap and refrigerate overnight.
  4. Preheat oven to 350°F. Remove pan from refrigerator. Bake 50 to 60 minutes or until desired degree of doneness is reached. Using a food thermometer, the internal temperature should read 160°.
  5. Cut and serve warm.
Adapted from Food & Nutrition
Adapted from Food & Nutrition
Rosemary Farm http://www.rosemaryfarm.com/