1 small zucchini, quartered, thinly sliced (2 cups)
1 cup chopped drained oil-packed artichoke hearts
1 cup diced red bell pepper
4 EGGS
1/2 cup milk
1/2 cup shredded part-skim mozzarella cheese (2 oz.)
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
2 cups marinara sauce, warmed
Instructions
HEAT oven to 425°F. PRESS potatoes evenly against bottom and sides of greased 10-inch quiche dish or pie plate. COAT lightly with cooking spray. BAKE in 425°F oven until potatoes are lightly browned and crisp, about 30 minutes. Reduce oven setting to 375°F.
While crust is baking, HEAT butter in large nonstick skillet over medium heat until hot. ADD onion and garlic; sauté until tender, 3 to 4 minutes. ADD zucchini, artichokes and bell pepper; sauté until crisp-tender.
BEAT eggs, milk, cheese, basil and oregano in large bowl until blended. ADD zucchini mixture; mix well.
POUR vegetable mixture into potato crust. BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 45 minutes. LET STAND 5 minutes. CUT into wedges; SERVE with marinara sauce.
Notes
Try using bacon or sausage for a spicy twist on this Mediterranean-style quiche. Hash browns offer an exciting addition as crust.
How to tell if it’s done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again. Cheese fillings: Quiches containing cheese may continue to test “wet” even after they are done. Use the jiggle test.
UNROLL pie crusts. CUT four 4-inch squares from each round of pastry to make a total of 8 squares.
WHISK together 2 eggs, salt and pepper. HEAT butter in large nonstick skillet set over medium heat; COOK eggs for 3 to 5 minutes or until set and soft curds form. Let cool slightly.
SPREAD pizza sauce over half of the pastry squares; TOP with pepperoni, mozzarella and scrambled eggs. WHISK remaining egg with 1 tsp cold water; BRUSH edges of rectangles with some of the beaten egg. TOP with remaining pastry squares and PRESS edges to seal with tines of fork. BRUSH tops with beaten egg.
PLACE pockets on parchment paper–lined baking sheet. BAKE for 25 to 30 minutes or until golden brown and crisp. SERVE with ranch dressing for dipping.
Notes
For a vegetarian option, omit pepperoni and substitute sliced mushrooms, chopped tomatoes or chopped peppers.
Make-ahead: Pizza pockets can be refrigerated or frozen, then reheated in toaster oven.
¡Celebra! This recipe is ready in just 20 minutes. Creamy avocado, spicy sriracha and perfectly baked eggs will add a flavor boost to your morning routine.
PREHEAT oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
PLACE avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
CRACK egg into each avocado half; season with pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
DRIZZLE each egg with hot sauce and sprinkle cilantro over top.
1 bunch medium to large asparagus, trimmed and sliced into 1/4-inch pieces
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup shelled fresh green peas
3 garlic cloves, minced
1 (9-inch) refrigerated deep-dish pie crust
2 cups half-and-half
4 Rosemary Farm eggs
5 to 6 ounces herb cream cheese (such as Boursin or Rondelle), softened
1 cup grated Parmigiano Reggiano cheese
1 ounce fresh basil, chiffonade
Instructions
Preheat oven to 375 F.
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.
Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
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.
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.
¼ tsp salt (ordinary table salt) or ½ tsp sea salt flakes or kosher salt
Black pepper
7 cups (lightly packed) baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
2 cups grated cheddar cheese
Parsley, finely chopped (garnish - optional)
Instructions
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.
Whisk the eggs, milk, salt and pepper in a bowl.
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.
Preheat oven to 180C/350F.
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.
Bake for 25 minutes, then remove the lid and bake for a further 10 minutes until bubbly and golden on top.
Allow to rest for 5 minutes before removing the spring form and cutting into slices to serve. Garnish with parsley if using.
4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary, or a mixture)
Instructions
Preheat the oven to 375°F. Grease a large, oven-safe skillet with olive oil.
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.)
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.
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
1 tsp. each chili powder, ground cumin and paprika
1/2 tsp. salt
1/4 tsp. each pepper and cayenne pepper
3 tbsp. tomato paste
5 cups chopped plum tomatoes
8 EGGS
1/3 cup finely crumbled feta cheese
1/4 cup chopped fresh cilantro
Instructions
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.
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.
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
Serve with toasted pita bread or rustic Italian loaf.
Substitute 1/4 tsp. hot pepper flakes for cayenne pepper if desired.
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.
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
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!
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.
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.
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.
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.
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).
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.
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.
https://www.rosemaryfarm.com/wp-content/uploads/2016/04/EP_04222016_Croque_Madame_Casserole_recipe.jpg413620Administratorhttps://www.rosemaryfarm.com/wp-content/uploads/2017/10/RFLogoUpdate-300x67.pngAdministrator2016-04-29 17:03:072017-10-19 13:53:15Croque Madame Casserole With Ham and Gruyère
8 ounces fresh Mexican chorizo or soyrizo, casings removed
1/4 cup finely chopped pickled jalapeños
1/2 cup crumbled queso freso or Cotija cheese
10 large eggs
2 cups whole or 2% milk
2 tablespoons coarsely chopped fresh cilantro
1 teaspoon fine salt
For serving: Sour cream, salsa, hot sauce, sliced avocado
Instructions
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.
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.
Beat the eggs in a large bowl and whisk in the milk, cilantro, and salt. Pour over the chorizo-vegetable mixture.
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
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.
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.
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Instructions
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.
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.
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.
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.
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.
Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
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.
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.
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.
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
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.
1/2 of a small sweet potato (about 3/4 cup) scrubbed and cut into small chunks, about 1/4 inch wide.
2 eggs
1/4 cup shredded Parmesan cheese
1 tsp butter, cut into small pieces
1/8 tsp smoked paprika
Salt and pepper to taste
Instructions
Preheat the oven to 350ºF.
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.
Crack the eggs into the wells then arrange the butter pieces around the outside. Sprinkle the cheese on top.
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.
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.
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.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.
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!
Cook the bacon until a little browned but not crispy. Remember we are going to bake this in the oven too!
Slice a sliver of the top of the english muffin.
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.
Bake at 350 degrees for 10 minutes or until crispy.
While the English muffins are baking, cut bacon into chunks.
Mix the eggs, milk, salt and pepper in a bowl or measuring cup.
Lay the sliced edges of the muffins down first (this makes for a nice crispy bottom) and then add the chunks of english muffins.
Add the egg mixture over the bread chunks and sprinkle on the bacon and cheese.
Bake uncovered for 35-40 minutes or until browned.
Wait about 5-10 minutes before cutting.
Enjoy with maple syrup or even ketchup
Notes
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.
