Eggs are cheap and today's recipes show how versatile they are
Cooking on the
Leigh Pless

I like eggs. They are very versatile, inexpensive and, despite the bad reputation they sometimes get, they are good for you. They are also great for any meal of the day … for breakfast serve with orange juice, but for supper, serve with a salad.

Quick Egg Casserole

6 slices wheat bread
(torn into smaller pieces)

10 eggs
salt, pepper, 1 tsp. dry
mustard (mix these together
before adding)
2 C. milk
1 lb. pan sausage
2 C. cheese

Spray 9X12 casserole dish with Pam. Mix all ingredients. Cover and refrigerate overnight. Bake at 350 about 1 hr.

Devilish Deviled Eggs

6 eggs, hardboiled
1 (2 1/4 ozs.) can deviled
ham

1/2 C. mayonnaise
1/3 C. chopped green olives

1/2 tsp. salt
1/2 tsp. pepper
1 tsp. prepared mustard

Cut eggs in half. Spoon out yolks and place in small bowl. Place egg whites on serving plate. Mash yolks. Add remaining ingredients. Mix well. Spoon mixture into egg whites. Garnish with paprika or parsley, if desired. Chill.

Cheesy Jalapeno and Egg Pizza

6 eggs
6 C. shredded Cheddar
cheese
6 C. shredded mozzarella
cheese
6 ozs. sliced jalapenos
Pepperoni, sliced

Mix eggs, cheese and jalapenos. Pour into rectangular casserole. Lay slices of pepperoni on top and place into 350 degree oven. Cook until cheese is golden (about 10-15 minutes). Let stand for 5 minutes, cut into 2-inch squares and serve.

Sunday Night Quickie

4 eggs
1 can undiluted chicken
noodle soup

Beat eggs slightly; add soup and beat again together. Pour into buttered skillet and scramble. Serve hot on toast.

Cheese, Red Pepper and Tomato Frittata

1 whole egg
3 egg whites
6 scallions, sliced (1 cup)
Salt and freshly ground
pepper
1 tsp. olive oil
1/2 medium red bell pepper,
sliced (1 cup)
1 medium tomato, sliced
1/4 C. reduced lowfat
shredded Cheddar
cheese

Heat oven to 400 degrees. Beat whole egg, egg whites and scallions together. Add salt and pepper to taste. Heat oil in a small, nonstick skillet on medium heat. Add red pepper and sauté 3 minutes. Pour egg mixture into skillet. Spread to cover red pepper. Let it set on the bottom, about 1 minute. Place sliced tomatoes on top and sprinkle cheese over the tomatoes. Place in oven 7 minutes, until eggs are set.

Flamed Cheese (Queso Flameado)

8 ozs. asadero or Monterey
jack cheese,
coarsely grated
4 ozs. panela cheese, or
additional Monterey
jack cheese, coarsely
grated
1 or 2 fresh serranos,
chopped
1 lb. cooked chorizo (optional)

Flour or corn tortillas,
warmed
your favorite salsa

Heat oven to 375 degrees. Place a shallow baking dish in the oven to warm for about 5 minutes. Remove the heated dish from the oven. Sprinkle the cheeses evenly in the dish, then top it with the chile and chorizo. Place the dish in the oven and bake for about 10 minutes, until the cheese is melted through and bubbly. Serve immediately, with tortillas and salsa. You may also cook the dish over a single layer of charcoal coals after the coals have died down to the point that they are covered in gray and white ash.

Swiss Bacon Pleasers

6 slices bacon
1 (8 ozs.) package crescent
rolls
4 slices Swiss cheese
3 eggs, slightly beaten
3/4 C. milk
1 Tblsp. instant minced

onion
1 Tblsp. diced parsley

Cook, drain and crumble bacon; set aside. Separate rolls into 4 rectangles and press into 2 well-greased and floured 8-inch square pans. Place 2 cheese slices over dough in each pan.

Combine eggs, milk and onion; pour 1/2 milk mixture over cheese in each pan. Sprinkle 1/2 bacon and parsley over each pan. Bake at 425 degrees for 15 to 18 minutes. Cut into 2-inch squares.

Quesadilla Pie

2 (4 ozs.) cans diced
green chiles
2 C. milk
4 C. grated cheese, your
choice
4 eggs
1 C. Baking mix

Sprinkle chiles and cheese in a 10-inch pie plate. Blend milk, baking mix, and eggs in a blender until smooth. Pour over cheese and chiles. Bake at 425 degrees for 25 to 30 minutes, or until done.