Most people say that breakfast is their favorite meal of the day, and in my family, it is no different. Most of the time the meal of choice is eggs, whether they are scrambled, poached, fried or in a casserole. I enjoy making scrambled eggs since I can find all kinds of goodies to add to them, like fresh veggies and cheese of course!
These two recipes are just what I like to make, especially for guests. The strata is great for a large amount of people and the fiesta scrambled eggs will work for 3 to 4 people. I can change the ingredients in each recipe depending on who will be eating it and what I have in my refrigerator. Plus they are both fast and easy recipes with the strata being created the night before; just pop it in the oven in the morning! So if you have a hungry family or having guest over during the cold winter months each one of these recipes will work for you.
- 1/2 cup chopped onion
- 1/4 cup chopped sweet red pepper
- 1 jalapeno pepper, seeded and chopped
- 8 bacon strips, cooked and crumbled
- 8 eggs, lightly beaten
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large nonstick skillet coated with cooking spray, saute the
- onion and peppers until tender. Sprinkle with bacon. Pour eggs over
- the top; sprinkle with 1/2 cup cheese, salt and pepper. Cook over
- medium heat, stirring occasionally, until eggs are completely set.
- Sprinkle with remaining cheese. Serve with salsa. Yield: 6 servings.
- 1 pound bulk pork sausage
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 1 loaf (1 pound) herb or cheese bakery bread, cubed
- 1 cup (4 ounces) shredded cheddar cheese
- 6 eggs
- 2 cups 2% milk
- 1 teaspoon ground mustard
- In a large skillet, cook the sausage, pepper and onion over medium
- heat until meat is no longer pink; drain.
- Place bread in a greased 13-in. x 9-in. baking dish. Top with
- sausage; sprinkle with cheese. In a large bowl, whisk the eggs, milk
- and mustard. Pour over the top. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake,
- uncovered, at 350° for 30-35 minutes or until a knife inserted
- near the center comes out clean. Let stand 5 minutes before cutting.
- Yield: 12 servings.