Archive | July 2013


MINI QUICHES (egg muffins)

6 large eggs
3 egg whites
1 cup milk
¼ cup grated cheese, such as cheddar or Monterey jack
Assorted fill-in ingredients: finely diced ham, bacon bits, chopped fresh or steamed broccoli, spinach-chopped, etc.

-Lightly oil the wells of a standard 12 muffin tin. Set aside.

-Whisk eggs and milk together until well blended. Pour into the muffin wells, dividing evenly. Sprinkle grated cheese, if desired into each.

-put small amount of desired fillers into each. Egg/veggie mixture should not exceed 2/3 full.
Bake 350 degrees for 18 minutes. But watch them, should be puffy and very slightly golden on edges. Let cool and remove carefully from tin. May be kept in refrigerator for several days. Microwave to heat up.

May be chopped up and put into small soft tortilla, add cheese and warm slightly to melt. Makes a great portable egg sandwich.


OVERNIGHT BAKED FRENCH TOAST for 8×8 pan. Double for 9×13 pan.

6 slices of day old French or Italian bread.
3 large eggs
1 ¼ cup almond milk (unsweetened)
¼ -1/2 cup brown sugar
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg

Grease or oil pan, arrange thick bread slices, and fill every space with torn pieces of bread, there should be no gaps.
Whisk almond milk, eggs, brown sugar vanilla and spices. Pour this over the bread, allowing to soak in. Cover and refrigerate for overnight.

Bake in 350 oven ,25-30 min. covered, then 10 min uncovered to crisp up top.
For 9×13 pan, bake 40-45 min covered, and 10 min uncovered.
Serve warm, with butter if desired, and real maple syrup.

A side of fresh fruit is nice.
For presentation on individual plates, dust with confectioners sugar(use a fine mesh wire strainer to sift)and add a few fresh berries.