Fluffy Baked Eggs With Roasted Vegetable Hash Food

GARDEN VEGGIE EGG BAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

FLUFFY BAKED EGGS WITH ROASTED-VEGETABLE HASH

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).
• Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.
• Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.
• Serve eggs with roasted vegetables spooned on top.

VEGETABLE HASH WITH POACHED EGG

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
• Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
• Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
• Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

SHEET PAN VEGETABLE HASH WITH EGGS

Steps:

• Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
• Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.

EGG CASSEROLE

Steps:

• Preheat oven to 375°. Generously grease a 9x13 baking dish with softened butter.
• In a large bowl, whisk eggs, ricotta/cottage cheese, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined. The more you whisk the fluffier the eggs will be. Some curds of cottage cheese might still remain, but that's fine.
• Pour the eggs into the greased casserole dish. Sprinkle your mix-ins around evenly. Note: if adding cheese, I prefer to add some into the eggs and the rest to the top of the eggs near the end of cook time.
• Bake until the eggs are puffed and set, approximately 25-35 minutes. Beginning checking at 25 minutes*, then every few minutes until the center is no longer jiggly. A minute or two before you pull it from the oven, top with additional grated cheese. Cut into squares and serve immediately. Leftovers can be stored in the refrigerator and reheated in the microwave.

FLUFFY BAKED EGGS AND BACON

Steps:

• In a skillet, cook bacon until almost crisp; add onion. Cook until bacon is crisp and onion is tender, stirring frequently. Drain. Transfer to a 1-1/2-qt. baking dish. , In a bowl, beat the eggs, milk, baking mix, salt and pepper until almost smooth. Slowly pour over bacon and onion. , Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese; let stand for 5 minutes before cutting.

HASH BROWNS FRITTATA

Steps:

• In a medium skillet heat oil over medium heat.
• Add hash browns and cook for a few minutes until heated through, stirring occasionally.
• Stir in green or red pepper and onions.
• Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
• In a medium bowl, whisk together eggs, milk, salt and pepper.
• Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
• Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
• Sprinkle cheese over top.
• Cover and cook for 2 to 3 minutes or until cheese is melted.
• Loosen edges and cut into wedges.

PALEO BREAKFAST VEGGIE HASH WITH EGGS

Steps:

• Heat large non-stick skillet over medium heat. Add olive oil and butter to pan. Add garlic and onion and saute for 2 minutes, then add chopped squash or your favorite vegetable, cook for 2 more minutes, then add mushrooms. Cook for 5-minutes or until almost compete.
• At this point add salt and pepper, then add tomatoes and spinach and cook until spinach wilts. Drain well before plating.
• While finishing this prepare eggs to your liking (I like over medium as this is easiest) in another pan.
• To serve, drained hash mixture to and then add to individual plates. On top of hash add 2 cooked eggs per person.
• This is nice served with a side of bacon, and some avocado.