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Hours: 8am-4pm CST
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Eggs, Eggs, Eggs
Try some delicious tasting eggs for your next Saturday morning breakfast or Sunday brunch. Enjoy a spinach quiche for supper during the week - check out the recipes below...
Spinach Quiche
Preheat oven to 350 degrees
- Pastry for 1-crust 9-inch pie
- 2 cups Sharp Cheddar Cheese
- 2 Tbsp. flour
- 1 pkg. frozen chopped spinach, cooked, well drained
- 1 cup milk
- 2 eggs, beaten
- 4 slices of bacon,crumbled
- 1/2 tsp. salt
- dash of pepper
Roll pastry to 12-inch circle and place in 9-inch pie plate. Flute the edges. Toss cheese with flour in medium bowl. Add spinach, milk, eggs, bacon and seasonings. Mix well. Pour into pastry shell. Bake for 1 hour until set.
Egg Casserole
9 to 12 slices bread, crusts off
Put into 9x13-inch greased pan. Add 1/2 pound grated Cheddar cheese, and 1/2 pound grated Swiss cheese. Add 1/2 pound bacon, fried crisp and crumbled. (Can use small sausage, ham or Canadian bacon). Mix together 6 eggs, 3 cups milk and 1/2 teaspoon salt. Pour over bread, cheese and bacon. Let stand overnight in refrigerator. Can add mushrooms on top and more cheese.
Bake at 350 degrees for 45 to 60 minutes.
Freezes well.
Microwave Scrambled Eggs
Break 8 eggs into medium size bowl. Add 1/2 - 3/4 cup milk. Beat with wire whisk until well-blended. Add 1/2 cup diced processed American cheese and stir.
Put in microwave on high for 2 minutes. Remove and stir. Cook for 1-2 minutes more at a time - stirring in between. Leave slightly soft - eggs will continue to cook while setting in bowl. Serve hot!
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Serving creative cooks since 1989
Copyright © 2008 Kitchen Krafts, Inc. • PO Box 442 • Waukon, Iowa 52172-0442
Phone: 800-776-0575
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