I haven’t had time yet to plan out my menu for Easter Sunday but I have a few oldies but goodies floating around in my head that are likely to make an appearance on my table. I’ve shared them here before but it’s been a few years so I thought I’d highlight them again.
Brunch Stuffed Peppers
4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper.
Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Garden Vegetable Crustless Quiche
straight from the pages of good ol’ Cooking Light. Their version uses all the low fat options. There are just some things I can’t do low fat – cheese is one of them.
1.5 cups egg substitute
3 large eggs
1.5 cups shredded extra sharp cheddar cheese, divided
1.5 cups shredded monterey jack cheese, divided
1/2 cup milk
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 (16 oz) carton of cottage cheese
4 cups sliced zucchini (3-4 of them)
2 cups diced potatoes with onion (Simply Potatoes makes an easy option)
1 cup finely chopped red bell pepper
1 8 oz package presliced mushrooms
1/2 cup chopped parsley
2 tomatoes, thinly sliced
preheat oven to 400.
Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar, 3/4 cup jack, milk, flour, baking powder, salt, and cottage cheese.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the veggies – zucchini thru mushrooms – and saute for 5 minutes or until tender. Add the veggies and parsley to the egg mixture. Pour mixture into a lasagna pan or 9×13 dish coated with cooking spray. Top with remaining cheese. Arrange tomato slices on top.
Bake at 400 for 15 minutes. Reduce temperature to 350 (don’t take the dish out) and bake for 35 minutes or until lightly browned and set.
cook’s note: this is an easy one to substitute veggies – maybe some spring asparagus? spinach?