Weelicious Huevos Rancheros Posted By: Heather

Love this website http://weelicious.com/

Serves 4

Ingredients:
1 Tsp Vegetable or Canola Oil
4 Large Eggs
4 Corn Tortillas
1 Cup weelicious Healthy “Refried” Beans (or other refried beans you enjoy)
1 Cup Mild Chunky Salsa
1 Cup Mexican Cheese Blend, shredded

Directions:
1. Heat a large skillet over medium heat with 1 tsp of oil. Add the eggs, one at a time and cook undisturbed for 2 minutes or until the white is set. Then, cover and cook for an additional minute (you can also scramble the eggs if you prefer).
2. Warm tortillas in a 250 degree oven, in a sauté pan over medium heat for 20 seconds OR between two paper towels in a microwave for 10-15 seconds.
3. Place a warm tortilla on a plate and spread 1/4 cup of beans on top.
4. Place one cooked egg on top of the beans and top with 1/4 cup salsa and 1/4 cup cheese.
5. Continue to make the remaining Huevos Rancheros and serve.

Accompaniments: sliced avocado or guacamole

Croque Madame

If you are looking for a healthy recipe, this is *not* it. Turn around and run far, far away! This is a very tasty sandwich that is excellent for breakfast, brunch or lunch! I love to make it with buttermilk bread for a little added sweetness. It's a Rachel Ray recipe and one of my all time favorite things to eat. This recipe makes 2 sandwiches, but can be easily altered for more :)

Ingredients:
6Tbs butter (3/4 stick)
1 rounded Tbs all-purpose flour
1C milk
salt and black pepper
1/8 tsp freshly grated or ground nutmeg
2 tsp Dijon mustard
4 slices white bread (buttermilk is the yummiest!)
4 slices ham--look for low moisture if available
4 slices swiss cheese (Emmentaler is excellent)
Chopped frest flat leaf parley, chives or thyme for garnish

Directions:
Place a small sauce pot over medium-low heat and melt 2 tablesppoons of the butter. Whisk in the flour and cook for 1 minute. whisk in the milk and bring it to a bubble, then drop the heat to low. season the sauce with salt, pepper, nutmeg and the Dijon. *it's important to season this sauce to taste :)

When the bechamel sauce coats the back of a spoon, turn off the heat.

Heat 1 TBS (I never need this much, maybe a tsp if you're using nonstick. or cooking spray) of the butter in a medium nonstick skillet over medium-low heat. When the butter melts, crack in the egs, keeping the whites separate from each other. If they touch, don't get upset, you can cut them apart when they are finished cooking. Cook eggs to desired done-ness (I like over-medium b/c the yolk mixing with the bechamel sauce is pretty amazing). While the eggs cook, generously butter the bread with the remaining butter. Keep the buttered sides facing out and build anm and cheese sandwhiches, spreading bechamel on the insides of the bread and using 2 slices of ham and cheese for each sandwich. heat a second skillet over medium heat. Cook the sandwiches until golden, then turn. Cook for a few minutes more and then transfer to plates and top with eggs and more sauce. Garnish with chopped herb of choice and serve with a fork and knife.

Parmesan Scramble from Nicole

8 large eggs, whisked
3-4 slices bacon, cut into 1/2 in. strips
1/2 large onion
1-1.5 cups plain marinara sauce
block parmesan, shaved with veggie peeler

Sauce:
Cook bacon & onions together in skillet over medium to med-high heat until bacon crisps. Drain on a paper towel and return to pan. Add marinara sauce and stir. Keep on low heat until the eggs are ready.

Eggs:
Whisk well and pour into hot skillet. Scramble. Portion onto plates and cover with marinara. Garnish with curls of shaved parmesan cheese. Serve hot with toast, fruit, etc.

serves 2-4 people

Mika's Easy Spinach Bacon Quiche

Refrigerated Pie Crust

16 oz Swiss cheese- shredded

10 oz frozen spinach, thawed and well drained

6 pieces bacon, fried crispy and crumbled

3 eggs

½ cup half and half

Salt and pepper

Bake pie crust 10 minutes in pie pan. Put cheese, bacon, and spinach in bowl and mix. Place in pie crust. Mix eggs and half & half together and then pour over pie until full. Bake at 375 for about 30-40 minutes. Let stand 5 minutes before serving.

Mika's Egg Casserole

2 lbs Bulk Sausage
1 dozen egg

1 lb. sharp cheddar cheese- shredded

salt & pepper

1 can mushroom soup

chopped onion (optional)

Fry and drain sausage. Blend together remaining ingredients. Fold in sausage. Place in 13 X 9” casserole dish. Bake at 350 for 40-60 minutes (until cooked thoroughly).

Jen's Deviled Eggs

This recipe is from the Better Homes and Gardens New Cookbook.

Start to finish: 35 minutes Makes: 12 servings

Ingredients:
6 hard boiled eggs
1/2 c. mayonnnaise
1 tsp. prepared mustard
1 tsp. vinegar
Paprika and parsley (for garnish)

Cut hard boiled eggs in half and remove yolks.
Place yolks in a a bowl; mash with fork.
Add mayonnaise, mustard, and vinegar; mix well.
If desired, season with salt and black pepper.
Stuff egg white halves with yolk mixture*.
If desired, garnish with paprika or parsley.

*You can spoon the yolk mixture into a zip top bag, cut the corner off and fill the egg halves that way. It's easier and less mess!