Egg Explosion Food

MOSTLY ROASTED VEGGIE EXPLOSION

Mostly Roasted Veggie Explosion image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound asparagus
2 cups baby carrots
1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
1 eggplant, ends removed
1/4 teaspoon salt
1/4 teaspoon black pepper
6 to 8 fresh basil leaves
6 to 8 cherry tomatoes
1 small jicama, peeled and cut into 1/2-inch-wide sticks
2 cups sugar snap peas, stems removed

Steps:

Preheat oven to 425 degrees F.
Spray 2 baking sheets with nonstick spray. Set aside.
Cut off and discard the tough ends of the asparagus stalks. Lay asparagus on the sheets. Lay carrots and pepper strips on the sheets as well.
Cut eggplant lengthwise into six to eight 1/4-inch slices. Blot excess moisture from the slices with paper towels. Arrange the eggplant slices flat on the sheets. Sprinkle veggies with the salt and black pepper.
Roast the veggies until tender, about 15 minutes.
Once the veggies are cool enough to handle, place one basil leaf lengthwise on an eggplant slice. Add a cherry tomato at the short base of the slice. Roll up the eggplant around the tomato and secure with a toothpick. Repeat with all of the other eggplant slices.
If you like, refrigerate the eggplant rolls and roasted veggies until completely chilled, at least 1 hour.
When it's time to serve, arrange the roasted veggies on a platter with the jicama and sugar snap peas.

Nutrition Facts : Calories 70, Sodium 97 milligrams, Carbohydrate 15.5 grams, Fiber 7 grams, Protein 3 grams, Sugar 6 grams

EGG EXPLOSION!

Egg Explosion! image

This casserole has been served at our Easter Sunday brunch for over 30 years. It's easy to adjust the spiciness to suit your family's taste. My family likes it spicy, so we even have a bottle of hot sauce on the side for an additional kick! We serve this with a fancy fruit salad and all the Easter fixings for a delicious brunch buffet! Serve with additional sour cream, if desired

Provided by jensenly

Categories Breakfast Eggs

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

1 (1 pound) bulk pork sausage
12 eggs, beaten
⅓ cup sour cream
1 (7 ounce) can chopped green chilies
1 (24 ounce) jar salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup pickled jalapeno pepper slices, or to taste
2 avocados, sliced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Beat eggs with sour cream in a large bowl until smooth; pour into prepared baking dish.
Bake eggs in preheated oven until set, about 15 minutes.
Spread layers of sausage, green chiles, salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs.
Bake casserole until the cheese melts completely and the layers are hot in the middle, 20 to 25 minutes. Arrange avocado slices over the top of the casserole.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 12.8 g, Cholesterol 343.1 mg, Fat 38.2 g, Fiber 5.2 g, Protein 27 g, SaturatedFat 14.6 g, Sodium 1683.3 mg, Sugar 4.5 g

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