Tag Archives: egg

Feliz Cinco de Mayo: Mexican Egg Casserole

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Mexican Egg CasseroleFeliz Cinco de Mayo

Mexican Egg Casserole

Sat., May 5th will be the celebration day of the festive Cinco de Mayo.  Many people do believe that is the day of Mexico’s Independence; however, no indeed, Mexico’s Independence Day is on Sept. 16.  May 5th is the day that a very brave small Mexican army fought against the invading much larger French army in Puebla, Mexico in 1862.  The Mexican army won that battle. At the same time the beginning of our American Civil war was going on so it’s also a day to commemorate the cause of freedom and democracy here.  On June 7th, 2005, the US Congress issued a Concurrent Resolution calling on the President of the US to issue a proclamation calling upon the people of the US to observe Cinco de Mayo with appropriate ceremonies and activities.  That day is therefore celebrated here in the USA and in Puebla, Mexico.  Herewith I present for your eating delight, a dish I hope that for both our Mexican community as well as for those of us from other parts of the world will enjoy.

Ingredients:

Serves 8 to 12 depending on portion size

One Dozen Eggs

2 Cups Sour Cream

1-14 oz. Can Chopped Green Chilies

3 C. Grated Mexican Style Cheese Mix or straight grated Jack or Cheddar

1. In a blender, blend eggs with sour cream. Place this mixture in a medium size bowl and mix in the cheese.

2. Put half of the mixture in a 9” X 13” baking dish which has been sprayed with a non-stick spray. Then layer the chilies; then place the other half of the mixture on top.

3. Bake uncovered at 350 degrees for 40 minutes; cover with foil and bake an additional 10 minutes.

4.  If you wish, before serving, sprinkle over the top some salsa or when serving, pass around a three some side of salsa, guacamole and sour cream.

 

Bueno Apetito

 

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ TempInnKeeper@mindspring.com or to visit her blog for more recipes including these: http://blog.TempInnKeeper.com

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Overnight Scrambled Egg Bake

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overnight scrambled egg bakeOvernight Scrambled Egg Bake For An Easter Breakfast Or Brunch

Eggs are supposedly a symbol of fertility and new life. They play a big part in most of our Easter traditions. I do like eggs and somehow or other, the combination of eggs and ham always seem so appetizing. Maybe that’s why I got such special enjoyment out of reading Dr. Seuss’s Green Eggs and Ham to my little ones.  So as “Sam-I-Am” recommends and for your family’s gourmet enjoyment here with is an easy egg and ham dish to prepare the night before Easter and then to pop into the oven on Easter morn whilst the little ones are hunting for their eggs.  It’ll make the house smell good; it’ll make you feel good because it’s a no fuss dish and you’ll be able to enjoy the festivities; and after the egg hunt, it’ll make everyone feel good because they’ll be able to enjoy a wonderful Easter breakfast.  By the way, you don’t have to use green eggs—but you can if you wish as long as they are not hard boiled.

Overnight Scrambled Eggs Bake

Serves 6-8

Cooking Time: 1 hour

Ingredients:

8 eggs

1 ½ Cup Milk

¼ Tsp. Fine Herbs

6 oz. or A Bit More of Cubed Ham

Several Chopped Leeks

½ Cup Or More Sliced Mushrooms

1 Cup Shredded Cheddar Cheese

One Large Tomato Sliced Thin

6 Thickly Sliced Pieces Of Challa Or Italian Bread Loaf (You can use other bread, but I have found that the two I mentioned are the best for this dish.)

Instructions:

Spray with a non-stick spray a 9 X 13 baking dish

Beat eggs well; add the milk and the fine herbs and beat more.

(If you wish, you can add other herbs and even a dash of white wine.)

Place sliced bread on bottom of your baking dish.

Toss ham, cheese, mushrooms and leeks together and put over bread.

Pour egg mixture over all.

Cover with foil and refrigerate overnight.

Take out of frig. in the morning and pre-heat oven to 350 degrees.

Bake covered for 45 minutes; then remove foil and place sliced tomatoes on top and bake an additional 15 minutes.

Cut into serving size portions.

You can use additional or substituted ingredients for this dish according to your whim and imagination.  For instance, you could add some chopped asparagus, spinach, squash, or other kinds of cheeses.  It’s a very versatile dish. 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.