Sausage Muffins

Sausage Muffins 12 muffins 1 cup of Bisquick 1 lb cooked sausage 4 eggs beaten 1 cup of shredded Cheddar cheese Mix together and pour into muffin tin. Bake at 350 degrees 20 minutes. YUM! Great for a cold night. Can be frozen.

Omelets

Click HERE to learn how to cook "the perfect omelet."

Hard Boiled Eggs

OK, so you think you know how to hard boil eggs, but you can find some great instructions with a great secret step to make them so easy to peel. Check it out HERE.

Christmas Morning Strata

1 lb. sausage
8 eggs
10 slices of bread, cubed
3 c. milk
2 c. shredded Cheddar cheese
2 c. sliced fresh mushrooms
10-oz. pkg. frozen cut asparagus,thawed and drained
2 Tbsp. butter or margarine, melted
2 Tbsp. all-purpose flour
1 Tbsp. dry mustard
2 tsp. dried basil
1 tsp. salt

Begin the night before Christmas. Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Whisk eggs in a large bowl. Add sausage and remaining ingredients; mix well. Spoon into a greased 13x9 baking dish. Cover; refrigerate 8 hours or overnight. Preheat oven to 350 F. Bake 60-70 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting into squares; serve hot. Makes 10-12 servings.

Crab Quiche

Filling:
½ lb premium lump crabmeat
4 large eggs
2 cups heavy or whipping cream [I use about a cup of sour cream and thin it with some milk.]
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste
Dash (1/16 teaspoon) freshly grated nutmeg
½ cup Gruyere cheese, coarsely shredded
½ cup Swiss cheese, coarsely shredded [or just use 1 c. Swiss
Preparation:
Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese. Carefully pour into prepared pastry shell and bake for 50-60 minutes. The quiche is done when a small knife inserted near the center comes out wet, but clean and it is puffed and golden brown. (If the pastry edges brown too quickly near the end of baking, tent them loosely with foil or pie shields.)
Makes 8 servings.

Quiche Lorraine

Quiche Lorraine
4 slices bacon, crumbled
4 eggs
1 cup half and half [I use sour cream thinned with a bit of milk.]
¼ teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 cup Gruyere cheese, shredded [Swiss]
Preparation:
Preheat the oven to 375 degrees. Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg. Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.
Makes 8 servings.