Dutch Oven Omelet

 Dutch Oven Omelet
1/4 c. butter
16 eggs  (4 cups)

2/3 c. sour cream

2/3 c. milk

1 1/2 t. salt

1/4 c. green onions, chopped

1-2 c. grated cheese

Melt butter in 12 inch Dutch oven.

Beat together eggs, sour cream, milk and salt. 

Stir in green onions and pour into Dutch oven.  

Place 16 briquettes on the lid and 8 under the bottom.  

Bake for 40 to 50 minutes, until the center is set and the edges are golden brown.  

Top with cheese and return lid until the cheese has melted.

This can be baked in a 9x13 pan at 350 for 40 to 50 minutes.  

Sometimes I add ham and bell peppers.  

Breakfast Bundt Cake in the Air Fryer or oven

 Breakfast Bundt Cake in the Air Fryer
2 c. cubed bread
1 c. frozen hash browns or cubed potatoes (Optional)
1/2 c. diced ham

1 c. grated cheese
1/4 c. diced onion
1/4 c. diced bell peppers
1/2 t. granulated garlic
3/4 t. salt
1/4 t. pepper
6 eggs
1/2 c. milk 

Spray a 6 cup Bundt pan.  

Layer cubed bread in the bundt pan.  

Layer the hash browns.

Layer the ham.

Layer the cheese.

Mix together in a bowl:  onion, peppers, garlic, salt, pepper, eggs and milk.  

Pour over the layered ingredients in the bundt pan.

Bake in air fryer at 370 degrees for 10 to 12 minutes.  Let set for 5 minutes.  Loosen edges from the bundt pan and carefully turn out onto a serving plate.  (5 servings) 

For a full size (10 cup) bundt pan baked in the oven.   (10 servings)

4 1/2 c. cubed bread

2 1/2 c. frozen hash browns or cubed potatoes

1 c. diced ham

2 c. grated cheese

1/2 c. diced onion

1/2 c. diced bell peppers

1 t. granulated garlic

1 1/2 t. salt

1/2 t. pepper

12 eggs

1 c. milk

Follow directions above and bake at 400 for 45 to 50 minutes.  

Instant Pot Favorites

Instant Pot Favorites.....I'm putting them here to better keep track of them!!

Veggies

Baked Potatoes

1 c. water

Pole hole in potatoes and place on rack in instant pot

Seal.  Manual 12 minutes.  Quick Release.

Kasey likes to grease his potatoes with shortening and sprinkle with course salt and then cook them. 

Corn on the Cob

1 c. water

4 to 12 ears of corn (depending on size of instant pot)

Seal.  Manual 5min.  Quick Release or Natural Release until dinner time is fine too.

Green Beans

2 c. water

Green beans

Seal. Manual 3 minutes.  Quick Release.

Steamed Vegetables

1 bag frozen carrots, broccoli, cauliflower, or ANY veggies

1 c. water

Seal. Manual 1 minute.  Quick Release. Drain if needed.  Sprinkle with garlic salt & cheddar cheese.  YUM!  

Sweet Potato

1 c. water

Place 3 sweet potatoes on Rack.  Seal.  Manual 15 to 20 minutes.  Quick Release. 

Meats

Chicken

1 ½ c. water

4 to 6 frozen or thawed chicken breasts

Seal.  Manual for 25 minutes for frozen, 20 minutes for thawed.  Quick Release.

Fall Off the Bone Ribs with Mashed Potatoes

1 ½ c. apple juice

Salt & Pepper ribs (beef or pork) and place in pot.

Seal.  Meat Stew or Manual for 25 minutes.  Natural Release.  Remove and place ribs on a foil lined pan.  Cover ribs with BBQ sauce.  Preheat oven to broil/550 degrees.  Broil for 2 to 4 minutes on each side. 

For the whole meal deal…..Then add chunked or small potatoes to the sauce left in the pot. 

Seal.  Manual for 15 minutes.  Quick Release.  Mash and serve with the ribs. 

Hamburger

1 c. water

Place hamburger, thawed or frozen on rack.  I do 4 – 1 lb. chunks

Seal.  Manual 25 minutes for frozen or 20 minutes for thawed.  Natural release for 10 minutes. 

Remove with tongs to bowl and break apart with chop & stir tool. 

Freeze in Ziploc bags for later use. 

 Miscellaneous

Eggs

1 c. water

Place eggs on rack

Seal.  Manual for 5 minutes.  Quick Release.  Place in ice water for 5 minutes for easier peeling.  

Oatmeal

1 c. Old Fashioned Oatmeal  (can do up to 4 c. at once)

2 c. water

Stir. Seal. Manual High for 4 minutes. Quick Release.  Remove lid.  Stir. Serve

For Pumpkin Oatmeal, add before cooking:  ¼ c. pumpkin, 1 T. brown sugar or honey, 1/8 t. cloves & nutmeg, 1 t. cinnamon.  Top with chocolate chips at serving time. 

To have Oatmeal ready when you are…..Cook 4 minutes and keep on warm setting all night or however long you need. 

Pasta

1 lb. pasta

4 c. water (enough to barely cover pasta)

1 t. salt

Seal. Manual 2 minutes.  Natural Release for 5 minutes then Release. 

White Rice

1 c. rinsed til clear rice (or as much as you need)

1 ¼ c. water or broth

Seal.  Manual for 8 minutes or push rice button.  Natural Release for 10 minutes then Release.

Cheddar Bacon Egg Salad

Cheddar Bacon Egg Salad
6 to 8 eggs
4 slices bacon
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon vinegar
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheddar cheese
Hard boil the eggs, cover and bring to a boil and simmer for 10 minutes.  Cool under cold running water.
While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
Stir in the bacon and cheddar.
Serve as a dip with crackers or between bread as a sandwich

Egg Muffins

Egg Muffins                             Makes 12
1 lb ground turkey sausage (or pork)
6 large eggs
1 cup egg whites (or 6 more eggs)
½ red pepper, diced
3 tablespoons minced onion
1 cup cheddar cheese
½ cup mozzarella cheese
Preheat oven to 350 degrees.
Brown turkey sausage over medium high until no pink remains.
Spray a muffin tin with cooking spray. Divide the red pepper, onion, cooked sausage and cheeses over 12 wells.
In a large bowl combine eggs, egg whites and salt & pepper to taste. Pour egg mixture over the sausage in each well.
Bake 22-25 minutes or until set.
Remove from muffin pan and serve warm or let cool completely and refrigerate or freeze.
To reheat from refrigerated, microwave about 30 seconds. To reheat from frozen, microwave 45-60 seconds. Note: Microwaves can vary greatly, time may need to be adjusted.

You can add whatever you like to these, broccoli, various cheeses, ham, bacon, etc.
You can also serve them on an English Muffin.

Skinny Deviled Eggs

Skinny Deviled Eggs

8 large eggs, hard boiled with shells removed
4 tablespoons Greek yogurt, plain, low-fat
1 T. apple cider vinegar, optional freshly squeezed lemon juice
2 teaspoon honey (optional)
1T. yellow or Dijon mustard
1/2 t. chili powder
1/4 t. black pepper
Dash of cayenne pepper
Kosher or sea salt or garlic salt to taste
paprika for garnish

Slice hardboiled eggs in half lengthwise. Remove yolks, add to a small mixing bowl and mash with a fork. Set aside the egg white shells to fill later.  Combine in a separate bowl the remaining ingredients, except paprika. Add yogurt mixture to yolks and stir to combine. Spoon mixture into the egg white shells. Sprinkle with paprika and refrigerate until ready to eat.

Optional add ins: 1 tablespoon diced green onions, chopped dill pickles, sweet relish or whatever you like.

1 whole egg = 100 calories!! How great is that?!!

Angel Food Cake

Best Angel Food Cake                              from Taste of Home
1-1/4 c. egg whites (about 9)
1-1/2 c. sugar, divided
1 c. cake flour
1-1/4 t. cream of tartar
1 t. vanilla extract
1/4 t. almond extract
1/4 t. salt
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.

Comfort Breakfast Bake

Comfort Breakfast Bake (recipe from Rocking Lion & facebook)
5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)
Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.
Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.
Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn't runny – mine this morning took 28 mins).

Breakfast Cupcakes

This is an easy & cute dish to prepare.   A great dish to serve on a buffet table, as each individual serving can be picked up and popped on a plate.

BREAKFAST CUPCAKES1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives. 

Crock Pot Breakfast Casserole

I have company coming and I want breakfast ready when we get up. So I looked through a bunch of recipes and this is how I am gonna do it.  If I had red peppers I would add a layer of them too.....but since I don't I won't this time.

Crock Pot Breakfast Casserole
12 eggs
1 cup milk

1 t. dry mustard
1/2 t. garlic powder
2 t. salt

1 t. pepper

2 lbs. hash brown potatoes (frozen is fine)

1/2 c. diced onion
1 lb. bacon or sausage, cooked and diced or crumbled

 2 to 3 cups cheddar cheese - shredded

Beat together:  eggs, milk, garlic powder, mustard, salt & pepper until well blended. Set aside.
Spray a large crockpot and add remaining ingredients.  Stir well.  Pour egg mixture over all. For frozen hash browns, cook for 6-8 hours on low.

Frittata Muffins

Frittata Muffins    
6 eggs
1/2 t. salt
1/4 t. pepper
Fillers: ham, onions, sausage, bacon, spinach, cheese, peppers, etc (whatever you like)
Heat oven to 350 degrees. Spray 6 muffin cups with non-stick spray. Combine the eggs, salt and pepper in a bowl with a whisk. Sprinkle layers of your filler ingredients in the bottom of your muffin cups, no more than about 1/4 of the cup full. Pour the egg mixture on top of the fillers until the cups are just about full. Bake for t 20 to 25 minutes, until set. Remove from oven and let sit for about five minutes before removing from tin. Muffins will keep in the refrigerator for 2 or 3 day.  Makes 6 muffins

Bacon Cheddar Puffs

....oh I so love these! Light an fluffy ...like air with bacon!
Bacon Cheddar Puffs
1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup  Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.

Creamy Deviled Eggs

We love deviled eggs at our house. I don't really measure anything but this is what I make them with.....


Creamy Deviled Eggs

• 2 or 3 dozen hard boiled eggs
• Miracle Whip Salad Dressing
• Dill pickle juice - (can add chopped dill pickles too, but these won't go through a decorating tip too well) 
• Mustard
• Salt & Pepper & Paprika

 Cut eggs lengthwise and remove the yolks. Smash the yolks with a fork and add all the other ingredients to taste. Stir well and be sure to make it very creamy....you don't want a dry egg. Fill a pastry bag or ziploc bag with the mixture and squeeze it back into the center of each egg white. Chill and serve.  Sprinkle additional paprika over the top at serving time.

 This year I saw a post on pinterest where they sliced the eggs crosswise about 2/3 from the top of the egg. They over filled the egg back up and put the top back on leaving a gap in the front. Added eyes (chopped olive) and a beak (triangle slice of carrot)....they looked like cute little chicks hatching out of the egg. We tried it....But it really was a pain to try to decide where to cut them so you could get the yolk out...then it was harder to get the yolk out.....and so we decided it was just better to make traditional ones.
Lacey did a really nice job!

 Here is an Easter quote I discovered that I really like too..... "The Resurrection transformed the lives of those who witnessed it. Should it not transform ours?" Elder Joseph B. Wirthlin HaPpY EaSteR EvErYoNe!!

Chive Infused Ham and Cheese Oven Omelet

Nothing says breakfast like Ham and Cheese and Eggs…..this omelet says it all….fast, delicious, impressive, moist, flavorful, sure to please, serve it anytime you want kind of dish.  

My newest creation; made especially for my omelet loving Husband and shared with you at his request!   Fresh chives are the perfect compliment; bringing all the flavors together in a subtle way. 

Philadelphia cream cheese keeps this omelet moist and the blender mixes it perfectly. I can have this mixed and in the oven in less than 5 minutes..  It is perfect for those times when you need a delicious impressive dish but you don’t have much time to spend in the kitchen.   If you have a crowd to feed; simply double the recipe and bake it in a 9x13 inch baking dish. 

Chive Infused Ham and Cheese Oven Omelet

2 T. Butter, melted in baking dish

 4 oz.  PHILADELPHIA cream cheese

½ c. milk

10 eggs

1 t. salt

1/8 t. pepper

1 c. thinly sliced ham, diced

¼ c. fresh chives, snipped (plus 1 T. for garnish)

1 c. cheddar cheese, grated

Place butter in (7 x 11 inch oval or 8 x 8 inch square) casserole dish while oven preheats to 325.  Remove casserole dish from oven as soon as butter has melted and tilt the dish to coat bottom with butter. 

Place in blender; the PHILADELPHIA cream cheese and milk.  Blend for 10 seconds on high speed.   Add the eggs, salt and pepper and pulse blender 5 – 6 times.  Add the diced ham and snipped chives and pulse 2-3 times. 

Pour mixture into the casserole dish and bake about 35 minutes; until the eggs are set, but still moist.  Top with grated cheese and more snipped fresh chives and bake about 5 more minutes; just until cheese is melted.  Serve immediately. 

Ultimate Oven Omelet

This is a great Easter or Christmas Brunch recipe as it bakes while you enjoy time with your family.  The perfect one dish breakfast because no one is stuck in the kitchen for hours.  I usually chop up the vegetables and meat ahead of time and then it only takes a few minutes to put it all together.  Serve with a hot biscuit,  muffin or toast and your favorite fruit tray or juice.  It is great for a crowd, two of these will fit in most ovens.  You can change the meats and vegetables according to everyone's taste.  I often serve this with fresh salsa.  Enjoy!

Ultimate Oven Omelet
1/4 c. butter or margarine

18 Eggs
1 c. sour cream
1 c. milk
2 t. salt
1/4 t. pepper
1/4 c. chopped, green onions
1/2 c. chopped, cooked ham or bacon
1/4 c. chopped, red peppers
1/4 c. chopped, green peppers
1 c. grated, cheddar cheese

Heat oven to 325. In oven, melt butter in 9x13 inch glass baking dish.  Tilt dish to coat bottom with butter.
In large mixing bowl, beat:  eggs, sour cream, milk, salt & pepper.  Stir in onions, meat and peppers.  Pour into baking dish and bake until eggs are set but still moist, about 35 minutes.  Remove from oven and sprinkle the grated cheese over the top.  Cover with foil and allow to stand for about 5 minutes to melt the cheese and allow the eggs to set up.