Deviled Eggs

I bet you can’t eat just one. Check it out.

12 hard boiled eggs
1/2 cup mayo
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. dried dill weed
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder

Hard boil your eggs and peel. Slice in half lengthwise and carefully scoop out the yolks. Place the whites on a plate and place all the yolks in a Ziploc-type bag or a large bowl. Add all other ingredients to the bag, zip it up and squish/mix it around. If using a bowl, mash with a fork. Cut off a small corner of the bag and pipe out the yolk mixture into each egg white. If using a bowl, spoon it in. Eat right away, or cover and refrigerate.

Company Breakfast (a.k.a. Holiday Casserole)

Great on weekend mornings and holidays. This makes a good-sized casserole, so halve it if needed. Your guests may possibly stay longer after tasting.

1 lb. mushrooms, sliced
1 large onion, diced
1/2 green pepper, diced
2 Tbsp. butter
12 slices white or egg-type bread
1/2 lb. pre-cooked deli type ham – diced
1 lb. bacon
1-1/2 lb. Swiss cheese – grated
12 large eggs
2 cups whole milk
1/2 tsp. nutmeg

Preheat your oven to 350 degrees. Lightly grease a large glass baking dish.

Pull the bread apart and lay on bottom of the dish. Fry the bacon, drain, crumble, and place on top of bread. Distribute the ham over the bacon.

Saute the veggies in the melted butter until golden and distribute over the meat. Sprinkle the grated cheese on top of the veggies.

In a large bowl, whisk/beat the eggs, milk and nutmeg; slowly and evenly pour over top of casserole, press down gently but firmly with the back of a large spoon to make sure everything is moistened. Cover and refrigerate this for at least 30 minutes to set – you can even refrigerate overnight but this is really not necessary.

Bake uncovered for 45-60 minutes or until a knife inserted into the center comes out clean.

Oven Omelet

If you believe you can’t make an omelet or you just want a change, try this. It’s delicious and no-fail.

4 eggs – separated
1/2 cup milk
1 Tbsp. flour
Pinch of salt
Pinch of sugar
2 Tbsp. butter

Preheat your oven to 350 degrees. Separate the eggs. Beat the yolks with the milk, flour, salt and sugar. Beat the whites until stiff not dry. Place a large nonstick ovenproof skillet over medium heat and add the butter. When it has melted, fold the egg whites into the yolk mixture very gently. Pour this into the skillet and cook for 2 minutes – do not stir. Then transfer it to the oven. Bake until puffy and browned on top about 15-20 minutes. Cut into pie-like wedges and serve.