Sunday, May 19, 2013

Eggs....... a new category of recipes ! Here are 9 of my Favorite Texas Egg Recipes!


This is a series on Egg recipes.
I happen to like most recipes made with eggs.

Here's a twist on the popular Mexican dish called Chiles Rellenos.
It becomes a breakfast recipe.

Chiles Rellenos Breakfast Casserole:

4 slices white bread
Softened butter
2 cup shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 (4-ounce) can chopped green chilies
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon chili powder
  1. Lightly butter bread slices and place into a greased 9 x 9 x 2-inch baking dish. Sprinkle cheeses evenly over bread slices, then sprinkle chilies over the cheese.
  2. Combine the remaining ingredients in a medium bowl, mixing well. Pour over bread and cheese. Cover and refrigerate overnight.
  3. Bake at 325°F (160°C) for 50 to 60 minutes. Garnish with more cheese, if desired and let stand for 10 minutes before serving.
Enjoy!
Peace in the Kitchen!





Tex - Mex Egg Skillet:


1 TBS Vegetable Oil
2 C Frozen Potatoes O'Brien
4 Eggs
1/4 C Milk
1/4 TSP Salt
1/4 TSP Pepper
1/2 C shredded Mexican Cheese Blend
1/4 C Crumbled Tortilla Chips
1 TBS chopped Cilantro

Heat Oil in a Cast Iron Skillet medium heat until hot
Add Potatoes, cook covered, stirring occasionally , about 8 minutes

Whisk Eggs, Milk, Salt and Pepper in a bowl
Reduce heat 
Pour Eggs over Potatoes
As Eggs begin to set, gently pull them across the pan with a spatula.
Continue cooking until Eggs are thickened and no visible liquid remains

Sprinkle with Cheese
Remove from heat and cover the pan
Let stand until the Cheese has melted
Top with Chips and Cilantro

Serve with my homemade Salsa

Enjoy!
Peace in the Kitchen!



Migas:
This is one of my favorite Mexican Breakfast Recipes.

1C Pace Chunky Salsa
2 Roma Tomatoes, diced
6 (6-inch) Corn Tortillas halved, cut into thin strips
12 large Eggs, beaten
1/2 cup Queso Fresco, crumbled

Coat a 10" Cast Iron Skillet with a Vegetable Cooking Spray.
Heat over Medium heat until hot.
Add Salsa and Tomatoes and cook for 2 minutes.
Add Tortilla Strips, stir to combine and cook about 1 minute.
Pour Eggs over the mixture.
Gently move the Eggs and continue to cook until Eggs are soft.
Cover the mixture with the Cheese
Broil about 2 - 3 minutes until the Cheese softens.

Enjoy!
Peace in the Kitchen!


Huevos Rancheros:
Another Traditional Mexican Breakfast Recipe

10 fried Eggs
2 TBS Vegetable Oil
1 Onion, cut into thin wedges
1 cup sliced Green Bell Pepper
2 cloves Garlic, finely chopped
1 (16-ounce) jar of Salsa
1 (4-ounce) can diced Green Chiles
10 8" Corn Tortillas
1 cup shredded Queso Quesadilla Cheese

Heat Oil in a skillet over medium heat 
Add Onion, Bell Pepper and Garlic
Cook stirring until tender
Add Salsa and Chiles 
Bring to a boil
Remove from heat
Top each Tortilla with Salsa, 1 Egg and Cheese
Enjoy!
Peace in the Kitchen!

Texas Crock Pot Breakfast:

2 TBS Vegetable Oil
2 - 14 oz. packages of Lightlife Gimme Lean Bulk Sausage
6 Yukon Gold Potatoes , peeled and cubed
1 Red Onion, diced
1 Poblano Pepper, seeded and diced
1 dozen Eggs
1/3 C Milk
1 tsp Salt
1 tsp Pepper
1 C shredded Queso Quesadilla Cheese
Salsa 

Brown the Sausage in a skillet in Oil
Spray the Crock Pot with Vegetable Cooking Spray

In the Crock Pot, mix together:
Sausage
Potato
Onion
Poblano Pepper
Cover and cook on low for 6 hours

In a bowl, whisk together:
Eggs
Milk
Salt
Pepper

Pour this mixture over the mixture in the Crock Pot
Top with Cheese
Cover and cook another hour

Serve with my homemade Salsa


Enjoy!
Peace in the Kitchen


Cowboy Scrambled Eggs:
3 TBS Vegetable Oil
1 Onion, diced
1 Jalapeno, finely diced
1 Roma Tomato, diced
Salt and Pepper to taste
8 Eggs, beaten
2 TBS chopped Cilantro

Heat Oil in a 10" Cast Iron Skillet
Add Onion, Jalapeno, saute until Onions are translucent, about 6 minutes
Add Tomato
Season with Salt and Pepper 

Add Eggs and Cilantro
Cook about 4 minutes

Enjoy!
Peace in the Kitchen!



Chuck Wagon Breakfast:

1- 14oz. package of Lightlife Gimme Lean Sausage
5 C Frozen Southern Style Hash Browns ( from a 32 oz. bag)
1 4oz. can of diced Green Chiles, undrained
3 C Shredded Queso Quesadilla Cheese
6 Eggs 
1 1/2 C Milk
1/4 tsp Salt
1 C Pace Chunky Salsa

Spray a 9'x13" baking dish with Vegetable Spray

In a skillet, cook Sausage on medium heat about 8 - 10 minutes, stirring often

Spread Frozen Potatoes in the dish
Sprinkle with Sausage, Chiles and 1 1/2 C Cheese

In a bowl, whisk:
Eggs
Milk
Salt
Pour over the Potatoes

Sprinkle with remaining Cheese

Bake uncovered in a 350 degree oven for 50 - 60 minutes

Let stand for 10 minutes
Cut into squares
Serve with my homemade Salsa

Enjoy!
Peace in the Kitchen!



Texas Hash Brown Casserole:

4 TBS Vegetable Oil, divided
1 - 12oz. package of Yves Vegetarian Chorizo Sausage ( a 2 link package, casing removed)
3 Garlic Cloves, minced
1 C Enchilada Sauce
1/3 C diced Onion
1/2 tsp Salt
1/2 tsp Pepper
3 pounds of Yukon Gold Potatoes, peeled and shredded
1 Egg, beaten
1 C Shredded Queso Quesadilla Cheese
1 1/2 tsp Lime Juice
1/4 C chopped Fresh Cilantro
1/4 C diced Onion

Heat a 10" Cast Iron Skillet on medium heat
Add Oil
Add Sausage and Saute 3 minutes, stirring to crumble
Add Garlic, saute 3o seconds more
Remove Sausage from pan and combine with Enchilada Sauce in a bowl and set aside

Add remaining Oil to the skillet
Combine Onion , Salt, Pepper, Potatoes, and Egg
Stir and press it down gently with a spatula
Cook 10 minutes more without stirring again

Spread Chorizo mixture and spread evenly over the Potato mixture

Sprinkle with Cheese
Bake at 450 degrees for 20 minutes
Remove
Let stand for 10 minutes

Cut into 6 wedges

Combine Avocado and Lime Juice, toss gently
Add remaining Onion to this mixture and mix well
Serve this with each wedge

Enjoy!
Peace in the Kitchen!



Tex - Mex Tortilla Cups:

1 6C Muffin Tin
6 6" Corn Tortillas
Vegetable Cooking Spray

6 tsp Adobo Sauce from a can of Chipotle Chiles
6 Eggs
1/2 C Shredded Queso Quesadilla Cheese
1 Avocado, diced
Chopped Cilantro for garnish

Spray Muffin Tin Cups with Vegetable Spray

Microwave Tortillas for 10 seconds to soften
Tuck 1 Tortilla into each cup
Place 1 tsp Adobo Sauce in each cup
Crack 1 Egg into each cup

Bake at 350 degrees for 15 minutes

Remove from oven
Sprinkle with Cheese

Return to oven for 5 minutes more

Remove cups from Muffin Tin
Top each one with Avocado and Cilantro

Serve with my homemade Salsa

Enjoy!
Peace in the Kitchen!










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