Instant Pot Korean Sauna Eggs

https://www.melaniecooks.com/instant-pot-korean-sauna-eggs/14754/

These are so strange, but SO good.  They are brown, have a toasted flavor, and are awesome in Ramen!

Ingredients

• 8 eggs
• 2 cups water
• 2 tsp salt

Instructions

1. Put eggs, water and salt in the Instant Pot.
2. Close the lid and turn the valve to a Sealing position.
3. Press the "Pressure Cook" or "Manual" button, and set the cooking time to 2 hours on High pressure.
4. When the Korean sauna eggs are done cooking, quick release (QR) the steam and transfer the eggs to a bowl filled with cold water and ice.
5. After 3 minutes in the ice water, peel the eggs.

Chorizo Enchilada Casserole

https://boulderlocavore.com/easy-christmas-breakfast-enchilada-casserole/#wprm-recipe-container-33430

Modified a bit from original because:
Keith loves chorizo, it's easier to let the eggs bake with the casserole than to make scrambled eggs first, and we wanted some extra protein and texture, so added black beans.

Ingredients

• 1 pound chorizo
• 1/2 small Onion diced into 1/2-inch pieces (about 1/2 cup yield)
• 1 small Red or Green Bell Pepper diced into 1/2-inch pieces (about 3/4 cup yield)
• 1 can black beans, drained and rinsed
• 10 Eggs
• 1 tsp chili powder
• 1 1/2 cups Green or Red Chile Enchilada Sauce* OR 3/4 cup of EACH for Christmas-style
• 12 Corn Tortillas OR 5 Flour Tortillas quartered for corn tortillas, cut into pie-shaped wedges for flour tortillas
• 5 1/2 cups shredded Cheddar, Monterey Jack or Pepper Jack Cheese (or a combination)

Optional Toppings:

• Fresh torn Cilantro leaves
• Sour Cream
• Hot Sauce or Salsa

Instructions

1. Preheat the oven to 350 degrees.
2. Crumble the sausage into a large skillet and cook over medium-high heat. As the sausage begins to brown, add the onion and the peppers. Continue cooking, stirring frequently until the vegetables are tender and the meat is fully cooked (about 5 minutes). Add the black beans and stir to combine.
3. While the sausage mixture cooks, crack the eggs into a bowl and beat them lightly, just to combine them. Season with chili powder.
4. Pour 1/2 cup of enchilada sauce (red or green; OR 1/4 cup of each) into the bottom of a 9-inch by 13-inch baking dish. Arrange a layer of tortilla wedges  over the sauce (use half of the tortillas)
5. Distribute the sausage mixture over the layer of tortillas. Sprinkle generously with 1/2 the cheese.  Pour eggs over the sausage and cheese.
6. Add top layer of tortilla wedges (the other half)
7. Pour the remaining sauce over the top layer of tortillas.  Either keep in fridge overnight and bake for breakfast in the morning or bake immediately.
8. Bake for 45 minutes (until bubbling and eggs are cooked though. Sprinkle with cheese and bake an additional 10 minutes. 
9. Serve with cilantro, sour cream and hot sauce, if desired.

Leftover stuffing casserole

*3 cups leftover sausage stuffing

*10 oz frozen chopped spinach

*9 eggs

*1/2 cup milk

2 cups shredded cheddar cheese, divided

In a large bowl, mix together stuffing, spinach, & 1 cup shredded cheese. Spread evenly in a greased 9x11 inch baking dish.

Whisk together eggs and milk. Pour evenly over top of stuffing mixture. Top with shredded cheese.

Cover with aluminum foil and either refrigerate over night or bake, covered for 45 minutes at 350 degrees. Remove foil and bake an additional 10 minutes until cheese browned & bubbly.

***to replicate Thanksgiving stuffing leftovers, use:

3 cups cubed sourdough bread crumbs. Mix together with:

1 lb cooked sausage (we like the maple breakfast links chopped up, but any will do),

1 cups sliced and sauteed mushrooms,

1 medium chopped onion, sauteed

1 Tbs poultry seasoning

Slow Cooker Breakfast Casserole

http://cincyshopper.com/slow-cooker-breakfast-casserole/
Such an easy brunch recipe (esp if Hubby is getting up at 5 AM to go to the gym anyway!)
Veggies, breakfast meat, and type of cheese could be varied to taste (bacon, ham, goat cheese, swiss, asparagus, peppers, etc)

Ingredients

• 1 bag Frozen Hash Brown Potatoes (32 oz)
• 1 lb breakfast sausage
• 1 Small Onion diced
• 1 cup diced mushrooms
• 8 oz Shredded Sharp Cheddar Cheese
• 12 Eggs
• 1/2 cup Milk
• seasonings of choice (salt, pepper, red pepper flakes, herbs, etc) to season eggs
• Chopped chives or a sprinkle of paprika to garnish at end (if desired)

Instructions

• Saute sausage, onion, and mushrooms until sausage is cooked through, drain.
• Spray insert of slow cooker with non-stick spray.
• Add half bag of hash browns to bottom of a large slow cooker.
• Add half your sausage mixture.
• Add half your cheese.
• Add remaining hash browns.
• Add remaining sausage mixture.
• Add remaining cheese.
• In a medium sized bowl beat eggs, milk, and seasonings together.
• Pour egg mixture over your casserole.
• Cook on high for 3-4 hours or low for 6 hours (or until internal temperature reaches at least 160*).

Breakfast Burrito Casserole

http://www.macheesmo.com/tortilla-breakfast-casserole/

Click website at top for original~we made a few additions :)

• 1 pound breakfast sausage
• 1 onion, diced
• 1 (8 oz. can) green chilies
• 1 can creamed corn
• 1 can black beans, drained
• 20 small corn tortillas, cut into small strips
• 2 cups shredded cheese (a mix of cheddar and monterey jack is nice)
• 12 large eggs
• 1 cup milk
• 1 Tbs each paprika & chili powder
• 1 tsp cumin
• Salt and pepper
• 
  
• handful of chopped cilantro to garnish once out of oven
• serve with: sour cream, salsa, guacamole, olives, etc to top if desired

Non stick spray a 9x 13 pan.  If cooking immediately, heat oven to 350 degrees.  If making night before, can bake in morning at 350 degrees for 50 minutes

In a large skillet, brown sausage and onion.  When sausage is cooked through, add green chilies, corn, & black beans.  

Layer 1/3 of tortilla strips in bottom of baking dish.  Layer on 1/2 of sausage mixture and 1/2 of cheese.  Add another 1/3 of tortilla strips, then remaining portions of sausage mixture and cheese.  Top with remaining 1/3 of tortilla strips

Beat together eggs, milk, and seasoning.  Pour evenly over casserole.

Bake at 350 degrees for 50 minutes or until eggs are cooked through and casserole has puffed and tortilla strips on top have crisped. 

Remove from oven, cool 10 minutes, then garnish with chopped cilantro if desired.

Serve with toppings of choice

Quinoa Egg Bake

http://www.wholefoodsmarket.com/recipe/quinoa-egg-bake-thyme-and-garlic
Guess who has a big old bag of quinoa ;)
I'm sure you could sub any variety of vegetables~ I had fresh spinach on hand so that's what I used.  I'm sure you could use whole chunks too instead of pureeing into a pesto, but I like the texture this way.

• 1/2 cup uncooked quinoa
• 8 eggs
• 1 1/4 cup milk
• 2 garlic cloves
• 1 tsp Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups packed baby spinach, roughly chopped
• 2 Tbs sundried tomatoes
• 1 cup finely shredded Romano or Parmesan cheese

Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish, set aside. 

Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. 

In a blender, puree spinach, tomatoes, garlic, Italian seasoning, salt, pepper, and milk until it's a pesto like consistency.

In a large bowl, whisk together eggs,pesto mixture and quinoa.  pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.

Overnight Asparagus Strata

http://www.tasteofhome.com/Recipes/Overnight-Asparagus-Strata

Really flexible recipe~we made it for Easter brunch since no one wanted to bake a whole ham

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 English muffins (whole wheat are yummy in this and a smidge healthier), cut into small cubes and toasted
• 1 cup crumbled smoked cheddar cheese (or whatever cheese you like)
• 1 cup cubed fully cooked ham
• 1/2 cup chopped sweet red pepper
• 8 eggs, lightly beaten
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1/4 teaspoon lemon pepper

Directions

• Combine asparagus through red pepper in a large bowl.  Mix then pour into a Pam sprayed 13 x 9 inch casserole pan
• In a small bowl, whisk the eggs, milk, salt, mustard and pepper; pour over muffin mixture. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Sprinkle with a little more cheddar cheese if desired
• Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the middle comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Breakfast Burrito Casserole

http://www.lynnskitchenadventures.com/2011/03/breakfast-burrito-casserole.html

• 2 cups of diced ham, cooked sausage, or cooked bacon ( any of them work, but we prefer sausage)
• 10 tortillas (We prefer corn, but you can also use flour tortillas)
• 2 cups shredded cheddar, pepper jack, or colby jack cheese, divided
• 2 cups milk
• 6 eggs
• 1/4 teaspoon salt
• salsa for serving

In a large bowl combine meat and 1 1/2 cups of cheese.

Place about 1/4 cup of mixture in each tortilla and roll up.

Place filled tortillas into a 9×13 pan.

In a bowl combine eggs, milk, and salt. Mix together well and pour over filled tortillas.

Sprinkle remaining cheese on top. Cover with foil and refrigerate overnight.

In the morning, remove them from the fridge and let stand at room temperature for about 30 minutes.

Bake covered at 350 degrees for 25 minutes. Uncover and bake about 10 minutes more.

Serve with salsa and enjoy!

Chorizo Tortilla Egg Bake

Adapted from a Rachael Ray recipe

1/3 pound chorizo

1 onion, diced

2 cloves garlic, minced

2 cups salsa of your choice

4 cups crushed tortilla chips

a handful of chopped cilantro

6 eggs, lightly beaten

1 cup milk

1 cup shredded cheese (cheddar or monterey jack are good)

Preheat oven to 425 degrees.

In an oven proof medium skillet, brown the chorizo. Drain most of fat and add onion and garlic. Saute until softened. Add salsa and cook until heated through. Stir in cilantro and tortilla chips.

Mix together eggs, milk, and a little pepper (to taste). Pour over sausage mixture in pan and cook over medium heat until edges of eggs begin to set. Transfer to oven and bake 15 minutes or until eggs are cooked through. Top with cheese and broil 1-2 minutes until cheese is melted.

Cut into wedges and serve with hot sauce.

Baked Eggs & Tomatoes

I'm the only one in my house who likes eggs, so this is perfect for 2 breakfasts (just refrigerate half of the tomato sauce in an oven proof ramekin and bake it with the cheese and egg the next day)

1/2 large onion, diced

drizzle of olive oil

sprinkle of pepper, garlic salt, & Italian seasoning (could add some crushed red pepper too)

1 can of diced tomatoes, mostly drained

1 Tbs worcestershire sauce

1 tsp dijon mustard (I like the spicy horseradish mustard)

1/3 cup crumbled salty cheese (gorganzola, feta, really sharp cheddar, parmesan, etc)

2 eggs

Toast for dipping

1. Preheat oven to 350 degrees.

In a medium saucepan, saute onions in olive oil over medium heat until softened. Add seasonings, tomatoes, worcestershire, and mustard and cook over medium heat until hot.

2. Spray two oven safe ramekins with cooking spray. Divide tomato mixture between ramekins. Sprinkle with crumbled cheese. Top each ramekin with one egg.

3. Bake in oven at 350 degrees for 20-30 minutes, depending on how you like your eggs. (20 minutes will cook whites, but yolk will still be soft, 30 minutes fully cooks eggs)

Massaged Kale Salad

http://mixedgreensblog.com/2008/10/13/local-living/farmers-markets/massage-your-kale/

Definitely top with diced hard boiled egg ~& maybe a crumble of bacon

Here’s how they made massaged kale salad: Rinse and dry one bunch of kale, tear it up and place it in a roomy bowl. Add two or three cloves of finely minced garlic, a light coating of fruity olive oil, the juice of one lemon, salt and pepper. Now it’s time for the massage. Wash your hands and have at it. Toss the whole business together, squeeze the kale, and give these ingredients a little rubdown for just a minute. Then you can let it sit for a while. The lemon will ‘cook’ the kale, soften the greens and garlic.

Before serving, add a diced avocado and a half cup, give or take, of toasted pumpkin seeds; or, a hard boiled egg, chopped. Embellish as you wish. Goat cheese on the side with croutons would be good. Substitute vinegar for the lemon juice, or combine the two.

Not sure if it was the kale salad or the company at the dinner table that night, but this was a memorable, tasty salad, worthy of repeat performances all winter long. Leftovers were just as good the next day, maybe better.

Kale & Eggs

http://mixedgreensblog.com/2011/01/08/seasons-eatings/basic-recipes-on-the-local-table/hail-to-kale/

Ingredients: 1 or 2 eggs for each serving/ 1 large bunch of kale/ 1 -2 T olive oil/ 1 clove garlic, chopped (optional)/ grated cheese/ sea salt & freshly grated pepper.

Directions: Wash kale. Remove ribs and stems, chop into bite-sized pieces/ Heat oil in a large skillet/ If you’re using garlic, saute for a minute or two/ Lightly saute kale, coating with oil/ Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed/ Make a round opening in kale large enough for a large egg yolk/ Crack egg and place in opening on bed of kale/ Cover again and cook until yolk looks cloudy and firm/ Sprinkle with grated cheese/ Remove from the heat and cover until cheese is lightly melted/ Add salt and pepper to taste.

Make Ahead Muffin Melts

http://thepioneerwoman.com/cooking/2010/07/make-ahead-muffin-melts/


12 whole Hard-boiled Eggs, Peeled And Chopped
2 cups Grated Cheddar Cheese
1 cup (real) Mayonnaise
12 slices Bacon, Fried And Crumbled
1 Tablespoon (heaping) Dijon Mustard
½ teaspoons Garlic Powder
3 dashes Worcestershire Sauce
6 whole English Muffins Split
Preparation Instructions
Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight.
Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.)
Serve immediately!

Zucchini & Greens Omelet

http://thepioneerwoman.com/tasty-kitchen/recipes/breakfastbrunch/eggs-breakfastbrunch/zucchini-goat-cheese-omelet/

½ teaspoons Olive Oil
3 Tablespoons Diced Onion
1 whole Small Zucchini, Diced
½ cups Greens (i.e. Chard Or Kale), Chopped
1 Tablespoon Fresh Chopped Parsley, Plus More For Garnish
S&P
2 eggs, whisked
1 ounce, weight Goat Cheese

Preparation Instructions
In a small skillet, heat oil, add onions and zucchini and cook for a few minutes until zucchini is almost tender. Add greens and parsley and cook an additional minute or two. Season with salt and pepper and set aside. Spray a medium skillet with cooking spray and put on medium, add eggs, cover and cook until eggs are pretty much cooked through (they no longer jiggle when shaken), about 4 minutes. Carefully flip the egg using a spatula, sprinkle with goat cheese and vegetable filling, fold over and transfer to a plate.

Zucchini Casserole

http://simplyrecipes.com/recipes/zucchini_breakfast_casserole/

6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
METHOD
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.

Egg Braid

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949708

I think this would also be great with other omelet fillings (mushrooms, diced ham, peppers, etc)

1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
1 tablespoon olive oil
1/4 cup chopped onion
12 ounces chicken or turkey sausage, casings removed
4 large eggs, lightly beaten
1 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped green onions
1 large egg white, lightly beaten
Preparation
1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with green onions.

5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Baked Egg Casserole

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949711

1 1/4 cups fat-free Greek-style yogurt
2 tablespoons all-purpose flour
1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
1 1/4 cups (5 ounces) shredded Gruyère cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
Cooking spray
8 large eggs
Chopped fresh chives (optional)
Freshly ground black pepper (optional)
Preparation
1. Preheat oven to 400°.

2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives and black pepper, if desired. Serve immediately.

Basic Quiche - Not low fat

• 1 premade pie crust - prebaked per package instructions (or make your own if your feeling motivated, but prebake to light brown before filling)

• Freshly ground pepper
• 1 cup milk
  
• 3 large eggs
• 6 ounces cheese, grated (1 1/2 cups)
• Any variety of proteins & veggies
• We like: ham & asparagus (about half pound each), sausage & greens, turkey, spinach, & tomato, anything with bacon.....

Brown meat & saute veggie fillings in a little oil.
Sprinkle half of cheese in baked pie shell
Spread veggies & meat over cheese
Top with remaining cheese
Whisk together ground pepper, milk, & eggs
Pour over pie fillings
Bake at 375 degrees 35 minutes.

Can also make 2 quiches & freeze one AFTER baking. When ready to use, DON'T defrost. Bake at 350 degrees for 40 minutes straight from freezer.

Breakfast Pizza

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522124

Yield

8 servings (serving size: 1 wedge)

Ingredients

• 1 (8-ounce) can refrigerated crescent dinner roll dough
• Cooking spray
• 12 ounces turkey breakfast sausage
• 1 cup shredded hash brown potatoes
  
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup fat-free milk
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8-ounce) carton egg substitute
• 2 tablespoons grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.

Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.

Crustless Smoked Salmon Quiche with Dill

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=264099

Yield

8 servings

Ingredients

• 1 1/4 cups fat-free evaporated milk
• 1/4 cup fat-free sour cream
• 1 teaspoon Dijon mustard
• 4 large egg whites
• 1 large egg
• 1/2 cup (2 ounces) shredded Gouda cheese
• 1/2 cup thinly sliced green onions
• 1/4 cup thinly sliced smoked salmon, chopped (about 2 ounces)
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon black pepper
• Cooking spray

Preparation

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.