Potato-Crusted Quiche with Smoked Cheddar and Canadian Bacon

Ingredients:

• Nonstick vegetable oil spray
• 1 1/4 pounds russet potatoes, peeled, sliced into 1/4-inch rounds

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1/2 teaspoon dried thyme
• 1 cup diced Canadian bacon

• 8 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 ounces smoked cheddar cheese, grated (about 1 cup packed)

Preparation:

Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use).

Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and sauté 5 minutes. Add Canadian bacon; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.

Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Potato-Crusted-Quiche-with-Smoked-Cheddar-and-Canadian-Bacon-5822#ixzz1x8TEhivm

Leek and Asparagus Frittata

Ingredients:

2 tablespoons (1/4 stick) butter

1 cup chopped leeks (white and pale green parts only)

1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)

1 cup sliced stemmed shiitake mushrooms

8 large omega-3 eggs

1 cup diced Fontina cheese, divided

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

Preparation:

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve

Read More http://www.epicurious.com/recipes/food/views/Leek-and-Asparagus-Frittata-241324#ixzz1x8ScLYiX

Avocado Egg Casserole

I love avocados and they go great with eggs and tomatoes.

Ingredients:

• 12 eggs
• 2-3 c shredded jack
• 2 cups shredded chedder
• 2 lg tomatoes diced
• 2 lg avocados cubed
• 3/4 c green onions diced
• 8 oz cream cheese cut into small chuncks
• 3/4 c milk
• bacon/ham/sausage/turkey--Optional

Spray 9X12 dish with nonstick.  oven 350.  Mix eggs w/milk.  Layer some of the cheeses in bottom of dish.  Layer avocados, tomatoes, onions, cream cheese on top.  Cover with remaining cheese.  Top with egg mixture.  Bake 45 min.  Cool before enjoying.  Great garnished with basil strips, parsley, and/or green onion slices.