The incredible, edible egg
Our June theme, which is also in line with our ongoing "recession recipes" theme, is eggs!
Skip the butcher and grab eggs, which don't have to be just for breakfast, you know. Why are eggs considered primarily a breakfast food anyway? Odd.
For quick meals, all of which can be made a day or two in advance and then cooked or assembled just prior to dinnertime, try quiche, egg burritos or egg salad sandwiches.
Easy, cheap, delicious. My only suggestion: maybe don't eat all three in one week. I'm just sayin'.
Aztec quiche
Ingredients:
1 1/2 C. Monterey jack cheese, shredded
1/2 C. cheddar cheese, shredded
2 frozen pie shells (each just a few inches deep)
1, 4-ounce can diced green chilies
1 C. fat free half-and-half
3 eggs, beaten
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne
1/4 tsp. cumin
Directions:
Sprinkle the cheeses on the bottoms of the pie crusts. Top with the green chilies (don't drain). In a bowl, stir together eggs, half-and-half and seasonings. Pour mixture into each pie crust. Bake uncovered at 325 degrees for about 45 minutes, or until cooked through.
Pan-baked egg burritos
1 ½ tsp. baking powder
¾ C. flour
9 eggs, beaten
1 ½ tsp. salt
1 ½ tsp. sugar
1/8 tsp. cayenne
1 ½ pounds cubed Monterey jack cheese
8 ounces cubed cream cheese
1 ½ C. small curd cottage cheese
1, 12-ounce can Rotel, drained
flour tortillas, medium-sized
Ingredients:
Sift baking powder and flour. In a separate bowl, mix eggs, salt, sugar and cayenne. Add cheeses and butter, and then flour mixture. Mix well. Add green chilies. Bake in a 9- by 13-inch pan at 350 degrees for 45 minutes. Cut into little cubes or rectangles and place in the middle of warm tortillas. Top with salsa and sour cream.
Egg salad sandwiches
Ingredients:
4 or 5 eggs, hard boiled and chops into small pieces
1/2 C. mayo
1 tsp. mustard
1 tsp. garlic salt
2 Tbsp. dill
1/2 tsp. black pepper
Directions:
Mix ingredients, adding eggs last. Can be kept in refrigerator overnight. (Yields 2 to 3 large sandwiches)
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