Zucchine/Egg Quiche

Zucchine/Egg Quiche by Traci

Ingredients: Several eggs
Shreded Zucchine
Garlic salt, and pepper
Grated Parmesean Cheese

Separate the egg yolks from the whites. Beat the egg whites
with electric beater so as to become foamy.
and frothy. Beat the egg yolks in separate bowl with a fork.
Add the garlic salt, pepper, and cheese into the bowl with the
egg yolks. In a small pan on stove top add some butter and
let melt on low/med heat.
Then add the sliced zucchine into the pan. Take the egg whites
and fold them into the egg yolk mixture and then add all of
that into the pan. Let it all cook for several minutes letting
the mixture in pan to get firm. Once done slide it out of pan
and enjoy."

Baked Three Cheese Egg Casserole

Baked Three Cheese Egg Casserole by Cora (cooksrecipes.com)

7 large eggs
1 cup milk
2 teaspoons granulated sugar
4 cups shredded Monterey Jack (1 pound)
4 ounces cream cheese, cubed
1 (16-ounce) container small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder

Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish; set aside.
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into a prepared dish.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into squares and serve.
Makes 12 servings.

Note: May be prepared in advance and refrigerated, covered. If placed in oven directly from refrigerator, uncover and bake up to 60 minutes

Anytime Egg Casserole

Anytime egg casserole by Edina

You can make this any time using whatever you have in the fridge. I always have eggs and hash brown potatoes, so that’s the base. I just add the veggies. It’s never the same and it’s never boring. I make it in advance these days and we eat it after a few days. Still good.

Ingredients
3 slices of bacon (could be more, you can also add diced ham)
¼ medium onion chopped (~1/2 cup )
2 chopped red peppers (could be anything else: zuccini, green bell peppers, mushroom, whatever you have at home)
½ package frozen spinach, thawed ( I squeeze the water out of the spinach)
1 can wax beans ( can be anything else. I use yellow beans because my husband thinks he doesn’t like green beans, and the yellow beans are milder in taste)
5 eggs
1/2 cup milk
4 cups package frozen hash brown potatoes, thawed (~1/2 package)
1 cup shredded Cheddar cheese ( I used extra sharp)
2 gloves of garlic
1/2 teaspoon salt
1/2 teaspoon pepper


Directions
1.In a large skillet, cook bacon over medium heat until crisp. In same skillet, saute the onion and green pepper in drippings until tender; remove with a slotted spoon.
2.In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, and pepper.
3.Mix the veggie mixture together and the eggs mixture together.
4.Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean.