12 ounce bag fresh baby spinach
½ lb. mushrooms, sliced
3 green onions, sliced
1 medium onion, chopped
2 cloves garlic, minced
6 eggs, beaten
5 Tablespoons unsalted butter, divided
16 oz. cottage cheese
12 ounces sharp cheddar cheese, grated
1 teaspoon kosher salt
½ teaspoon black pepper
Pre-heat oven to 350* F. Use 1 Tablespoon butter to grease 13″ X 9″ baking dish.
Heat 4 Tablespoons butter in a large skillet or sauté pan, and sauté onions, mushrooms and garlic for 3-4 of minutes until onions are translucent and mushrooms are soft.
Add spinach, a handful at a time, and sauté. Cover skillet and let spinach wilt, about 5 minutes.
Let cool, drain excess liquid, and chop more finely if desired.
In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, and salt and pepper. Add cooked spinach and mushroom mixture. Mix well and pour into baking dish.
Bake for 45-50 minutes or until top is golden brown and center is done.
1 pound chorizo (mild or hot chorizo)
1 small green bell pepper
1 small onion
1/2 cup milk
2 cups shredded mild cheddar cheese
1 pound frozen tater tots
Pre heat oven to 350 degrees.
Dice the bell pepper and onion. Set aside.
On stove top, brown the chorizo and add the diced bell pepper and onion when chorizo is almost cooked through.
Pour browned chorizo and bell pepper and onion into a 2.5 quart casserole dish.
In a mixing bowl add 6 eggs, 1/2 cup of milk and salt and pepper to taste. Whisk until blended. Add this mixture to casserole dish.
Layer the tater tots on top of the casserole, followed by 2 cups of shredded cheese.
Cover casserole with aluminum foil and cook in oven for 1 hour.
Remove foil cover, let cook another 20 minutes.
Let cool 5 minutes and serve!
2-1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt.
Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full.
For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
Bake at 350° for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
8 slices sourdough bread
8 ounces gruyere, very thinly sliced
12 ounces smoked ham, very thinly sliced
2 -3 tablespoons mayonnaise
5 tablespoons unsalted butter
4 extra-large eggs
salt and pepper
Preheat oven to 400 degrees F.
Butter 1 side of each bread slice.
Set half of the slices of bread buttered side down in the griddle or cast iron skillet, and cover each with a slice of cheese. Place 3 or 4 slices of the ham over the cheese, and place the top slice of bread over the ham, buttered side up.
Heat griddle or skillet over medium heat. Cook sandwiches until bottom is golden brown and cheese is melted, about 3 minutes per side. Remove sandwiches and place on a plate.
Spread a thin layer of mayonnaise on the top of each sandwich, and then place a slice of cheese on top. Put the sandwiches back onto the griddle or skillet then place in oven, cooking until golden brown and cheese is melted, about 5 minutes.
Melt 1 tablespoon butter in skillet over high heat. Cook each egg sunny side up. Turn egg over and cook 3 minutes longer for a soft-cooked egg, or 5 minutes longer for a hard-cooked egg. Repeat with remaining butter and eggs.
Place 1 fried egg atop each sandwich. Season egg, to taste, with salt and pepper. Serve sandwich immediately.