Monterey Breakfast Egg Bake Food

MONTEREY BREAKFAST EGG BAKES

Steps:

• Cooking the potatoes.
• Add diced potatoes and 2 Tablespoons cooking oil to a baking dish with cover and microwave 8 minutes.
• In large frying pan heat up on medium heat and cook ham for 3-4 minutes to slightly brown, remove and set aside.
• Add 2 T oil to large frying pan and add microwaved potatoes and cook at medium heat until browned, about 10-15 minutes.
• Cooking the onions and peppers.
• In small frying pan add 1 Tablespoon cooking oil and add onion and cook over medium low heat for 3-4 minutes, being careful not to burn the onions, add diced red pepper and cook an additional 3 minutes. Set aside cooked onions and red pepper in small mixing bowl.
• Making the Egg Mixture.
• In medium size bowl add eggs, buttermilk, cheeses, cooked onions, and cooked red peppers, salt, and dash of black pepper, mix well.
• Putting it all together.
• Cut flour taco shells in quarters and place three pieces of cut taco shell in each miniature pie pan, with pointed end down, and overlap each so the egg mixture will not leak through, this will make the crust for each miniature breakfast pie. Brush flour tortillas with butter and place in 350 degree preheated oven for 4 minutes.
• Remove flour taco crusts from oven and add about ¼ cup egg mixture to each of 4 miniature pie pans, add all of the potatoes dividing between the 4 pie pans, top each with remaining egg mixture, and top each with ¼ of the ham. Bake 350 degrees for 35- 45 minutes until done, test with toothpick for doneness. Garnish with parsley and serve warm.

EGGS MONTEREY

Steps:

• Preheat oven to 350 degrees.
• Lightly oil a 13-by-9-inch baking dish.
• Beat eggs in a large mixing bowl.
• Stir in Monterey Jack, cottage cheese, butter, flour, baking powder, salt and chiles.
• Pour into baking dish, and bake for 35 minutes or until the eggs are set.
• Cool for 10 minutes.
• Serves 8 to 10 for brunch, 12 to 16 as an appetizer.

EGGS MONTEREY

Steps:

• Coat 12x20x2-in. steam table pan with nonstick spray.In large bowl, blend eggs and milk. In a separate bowl, combine tomatoes, potatoes, cheeses, green pepper, green onions, corn, salt, and pepper.Add eggs to potato mixture. Pour into prepared pan.Bake at 350ºF for 60-70 min., until puffy and golden. Serve immediately. 

THE BEST BREAKFAST EGG BAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
• Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
• Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
• Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

BREAKFAST EGG BAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9- by 12-inch casserole dish with non-stick spray.
• Saute the mushrooms and onions in margarine; set aside.
• Mix the soup with water; set aside.
• Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
• Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.

BREAKFAST EGG BAKE

Steps:

• Beat eggs and milk.
• Put half bread in 2 quart casserole dish.
• Sprinkle with cheese and meat on top.
• Add rest of bread.
• Pour milk over all- cover with plastic wrap.
• Chill in fridge for at least 2 hours.
• Remove plastic wrap, bake in 325F oven for 35 minutes or until done.

SPECKLED EGG BAKE

Steps:

• Preheat oven to 325 degrees and prepare a 13x9 or 11x9 inch baking pan with nonstick spray.
• Brown sausage and set aside.
• In a small bowl mix flour, baking powder and salt.
• Melt butter in a small saucepan or in microwave.
• Beat eggs in a large bowl until well blended.
• Add flour to the eggs and beat until smooth. Stir in melted butter, Monterey Jack, cottage cheese, green chiles and sausage.
• Pour into prepared baking dish.
• Bake for about 35 mins until set.

SPINACH AND MUSHROOM EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

CHEESY EGG CASSEROLE

Steps:

• Toss Monterey Jack cheese with flour; place in a greased 13x9-in. baking dish. Top with cheddar cheese; sprinkle with bacon. Beat eggs and milk; pour over all. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

CHEESY VEGETABLE EGG DISH

Steps:

• In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended. , In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.

DOUBLE-CRUSTED SAUSAGE EGG CASSEROLE

Steps:

• In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking it into crumbles; drain. Stir in Monterey Jack cheese., Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking dish. Top with sausage mixture., Separate 1 egg; reserve egg white for brushing top. In a small bowl, whisk egg yolk, milk, salt, pepper and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese., On a lightly floured surface, unroll remaining crescent dough and roll into a 13x9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.