LOUISE FRANKS' DEVILED EGGS (from Fannie Flagg's Can't Wait to Get to Heaven)

1 dozen hard-cooked eggs

1 5-oz jar pasteurized Neufchatel cheese spread with olives, or pimiento-flavored

2 tablespoons mayonnaise

2 tablespoons minced sweet pickles

2 tablespoons minced sweet onion

1/2 tsp salt

Peel eggs and cut in half lengthwise. Mash yolks; blend with cheese spread and mayonnaise. Stir in remaining ingredients. Fill egg whites. Yield: 3 dozen

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MINI BROCCOLI FRITTATAS

1 small bunch broccoli (about 1/2 lb)

10 large eggs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
3 cups grated low-fat sharp cheddar cheese
1/3 cup minced fresh parsley

Preheat oven to 375 degrees.

Very lightly spray 24 mini muffin cups with nonstick cooking spray.

Cut down broccoli into small florets. (You can save the stems to add to soups and/or casseroles if you don't want to waste them. Do not use them in this recipe.)

Place broccoli in a large saucepan and cover with water; bring to a rolling boil. Cook until broccoli is bright green but is still crisp. Drain in a colander, rinse and drain again. Be sure broccoli is drained well.

Whisk the eggs with the salt, pepper, red pepper flakes until combined. Give one last good whisk and pour into a pitcher with a good pouring spout.

Into each muffin cup place about 1 1/2 tablespoons of the cheese and a little broccoli. Gently pour the egg mixture into the muffin cups but do not fill to the brim as the frittatas will puff up during baking.

Place on the middle oven rack and bake 12 to 15 minutes until set.

Remove from oven and allow to cool a few minutes then remove from pan. Use a thin knife to loosen if needed. Place mini frittatas on a plate and sprinkle with the remaining cheese and the parsley.

This recipe is great for appetizers or as a brunch item.

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SHAKSHUKA WITH FETA

3 tbsp olive oil

1 medium-sized onion, finely chopped

2 large red bell peppers, seeded and diced

4 garlic cloves, finely chopped

1 tsp ground cumin

1/4 tsp kosher salt

1/4 tsp black pepper

2 tsp harissa

2 tbsp tomato paste

5 large ripe tomatoes OR 1 can (28-oz) crushed tomatoes

5-oz feta cheese

4 large eggs

Chopped cilantro, for garnish

1 avocado, sliced, optional

Preheat oven to 375-degrees.

In a cast iron pan or a shallow Dutch oven, heat olive oil over medium heat. Add onion to the pan and stir for 2 minutes.

Add bell peppers, garlic, cumin, kosher salt, black pepper, harissa and tomato paste. Cook for 8-10 minutes, until pepper have softened.

Add the tomatoes and cook on simmer for another 10 minutes. Crumble feta cheese over the tomato mixture. Make four dips in the sauce and carefully crack the eggs into the holes.

Transfer the pan to the oven and bake for 8-10 minutes, depending on how runny you want the yolks. Garnish with the cilantro and the sliced avocado, if desired.

Yield: 4 servings

recipe basics first for women 2024, file photo for reference

GUACAMOLE 2-EGG OMELET

1 ripe avocado, cut in half & remove pit

1/4 cup taco sauce, mild, medium, or hot = your choice
1 tbsp lime juice
1 small garlic clove, minced
1/4 tsp salt
2 large eggs
1 tbsp milk (or water)
dash of salt
dash of freshly ground black pepper

Scoop out the avocado with a spoon and place in a small bowl; mash with a fork until chunky.  Add the taco sauce, lime juice, garlic and salt; mix well and set aside.

Combine the eggs, water, pepper and salt in a small bowl and beat together briskly.

Spray an omelet pan (or a nonstick skillet) with nonstick cooking spray and heat over medium heat until hot. Pour the egg mixture into the pan. Stir in a circular motion by shaking pan briskly until the eggs begin to set.  Let stand a couple minutes then shake the pan.  Omelet should loosen easily but remove carefully with a spatula if necessary.

Spoon the avocado mixture over half of the omelet; slip a broad spatula under the omelet and carefully fold in half.  Slide onto serving plate and serve while hot.

Yield: 1 omelet

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QUICK & EASY SPINACH-CHEESE OMELET

2 large eggs

2 tbsp water
1 tbsp butter
1 cup coarsely chopped fresh spinach
1/3 cup chopped Roma tomatoes
dash of salt
1/3 cup shredded Swiss cheese
twist of freshly ground black pepper

Using a blender or small food processor, process the eggs and water until blended.

Melt the butter in an 8-inch nonstick skillet.  Over medium heat, add the spinach and tomatoes and saute for about a minute until the spinach is wilted.  Add the egg mixture and salt to the skillet.  As the mixture cooks, lift edges of the mixture with a spatula while gently tilting the pan to let uncooked portion run underneath.  Cook until almost set; about a minute.  Cover and cook for another minute.  Sprinkle with the cheese and the pepper; fold in half to melt cheese.  Using a large spatula, slide the omelet onto serving plate.

Serve with buttered toast and fresh berries for a yummy meal.
This recipe makes 1 serving.
Note: This is a recipe I got from Southern Living Magazine several years ago.

WALNUT-EGG SALAD SANDWICHES

8 ounces cream cheese, softened

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup drained sweet pickle relish
1 cup finely chopped walnuts
3 hard-boiled eggs, chopped
24 slices whole-grain bread

Beat the cream cheese in a mixer bowl until light.  Add the onion, bell pepper, relish, and walnuts; mix well.  Add the eggs and mix gently.

Spread the filling over half the bread slices and top with the remaining slices.  Serve whole or cut in half for a meal or slice each sandwich into 4 slices for finger sandwiches or appetizers.

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MEAL IN A MUFFIN PAN

This is an old 1990s TOH recipe and photo. Add some fresh fruit and a beverage to complete this quick and easy meal.

1 (15-oz) can corned beef hash
6 eggs
Salt to taste
Pepper to taste
1 (8.5-oz) box cornbread/muffin mix

Preheat oven to 400 degrees.
Grease a 12-cup muffin pan.

Divide the hash evenly into 6 of the muffin cups; press onto bottom and up sides to form a shell. Break an egg into each shell; season egg with salt and pepper.

Mix muffin mix according to package directions. Spoon batter into the other 6 muffin cups.

Bake at 400 degrees for 15-20 minutes or until muffins are golden brown and eggs are cooked to your desired doneness.

Yield: 6 servings of 1 muffin and 1 hash cup.

file photo for reference as only 4 each are shown

CHEESY BACON-EGG BASKETS

I got this idea from a 2012 First for women magazine. This easy breakfast dish can be mostly prepared the night before and quickly finished the next morning.

6 slices bacon

2 tbsp melted butter

6 slices bread, not too thick

6 slices your favorite cheese

6 eggs

Heat oven to 375-degrees.

In a skillet over medium-high heat, cook bacon around 4 minutes until lightly crisp, set aside to drain on paper towels.

Coat 6 muffin cups with butter or nonstick cooking spray.

Using a rolling pin, flatten bread slices. Top each bread slice with a slice of cheese and gently press into the prepared muffin cups. Add 1 slice of bacon to each cup. Cover and chill until ready to bake.

To bake: Carefully pour 1 egg into each cup. Sprinkle each with pepper, if desired. Bake 18-20 minutes or until the egg whites are set. Remove from oven and let sit a couple minutes before removing from muffin cups.

SPINACH-MUSHROOM EGG MUFFINS

6 whole eggs

6 egg whites  

1/4 cup chopped baby spinach leaves

2 tbsp chopped mushrooms

1/3 cup lower-fat cheddar cheese

Preheat oven to 350-degrees.

Grease 6 muffin cups; set aside.

In a medium bowl, using a wire whisk, whip the eggs and egg whites until yolks are broken and mixture is blended. Add the spinach, mushrooms, and cheese; stir to blend. Divide the mixture evenly between the 6 muffin cups and bake 15-17 minutes at 350-degrees.

Note: Store leftovers in a baggie in the refrigerator for a couple days or in the freezer for a week. Easy to pop in the microwave for a couple minutes for a quick breakfast.

Yield: 6 muffins

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SOUTHERN DEVILED EGGS

 

This recipe was from the Chef's Market caterers in Nashville several years ago.  The eggs were part of Miranda Lambert's engagement party menu when she became engaged to Blake Shelton.

12 large eggs, hard-boiled and peeled
1/2 cup mayonnaise (Note: I only use olive oil mayo.)
1 1/2 tbsp sweet relish (Note: not to worry unless your blood sugar is highly out-of-control)
1 tsp smooth Dijon mustard
salt and pepper to taste
paprika, pickles, and pimentos, for garnish
2 green onions, julienned on the bias, for garnish

Halve the eggs lengthwise.

Remove the yolks and place them in a small bowl.

Mash the yolks with a fork and stir in the mayonnaise, relish, and mustard.  Add the salt and pepper to taste.

Fill the egg whites evenly with the yolk mixture.  Garnish with paprika, pickles, pimentos, and green onions.  Store covered in the refrigerator.

EASY BAKED FRITTATA

 

6 tbsp canola oil

4 cups frozen shredded hash brown potatoes, thawed
1 tsp salt
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1 lb fully cooked ham, cubed
12 whole eggs
6 tbsp low-fat milk
1/4 tsp dried oregano
1/4 tsp dried basil
2 cups shredded Mexican-blend cheese
1 1/2 cups your favorite chunky salsa

Preheat oven to 350 degrees.

In a large skillet, over medium heat, heat the canola oil. Add the hash brown potatoes. Sprinkle the potatoes with the garlic salt and the pepper. Cook for about 8 minutes until almost browned. Add the ham to the potatoes. Cook another couple of minutes, turning occasionally with a spatula.

Blend the eggs, milk, salt, oregano, and basil while the ham and potatoes are cooking.

Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Place the potato mixture evenly in the casserole dish. Gently stir the egg mixture into the potato mixture. Bake, covered, for 15 minutes at 350 degrees. Remove from the oven and sprinkle the cheese over the top of the casserole. Return to the oven and bake for another 15 minutes or until the cheese has melted and the eggs are set.

Turn the oven to broil and cook for about 2 or 3 minutes until nicely browned. Watch carefully while the oven is on broil. Remove from oven and allow to cool for about 10 minutes before cutting. Cut into squares and place on serving plate.

Heat the salsa and serve spooned over the frittata.

file photo for reference only - not this exact recipe

EGG POTATO SALAD

Dressing:

1/2 cup milk
1/3 cup sugar
1 egg
1/4 cup vinegar
4 tbsp butter
1 tbsp cornstarch
3/4 tsp salt
3/4 tsp celery seed
1/4 tsp dry mustard

Combine all ingredients in a medium saucepan; cook over low heat, stirring constantly, until thickened. Remove from heat and allow to cool.

Salad:

1/4 cup chopped onion
1/4 cup mayonnaise
7 medium potatoes, cooked and diced
3 hard boiled eggs, choppe
Paprika for garnish, if desired

Combine all salad ingredients. Fold into the dressing and chill before serving. Sprinkle with paprika, if desired.

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BAKED HASH AND EGGS

 

2 cans (15-oz each) corned beef or roast beef hash

4 to 6 eggs
salt to taste
pepper to taste
1 tablespoon cream or milk per egg
1 tbsp butter, cut into pieces

Preheat oven to 350 degrees.
Spray a 1 1/2-quart oval or oblong casserole dish with nonstick cooking spray.

Spread the hash over the bottom of the prepared baking dish and bake at 350 degrees for 15 minutes.  Remove from oven but do not turn off oven.  Using the bottom of a custard cup, made a hollow in the hash for each egg.

Dot the hash with the butter. Break an egg into each of the hollowed out spots.  Season eggs with salt and pepper to taste.  Cover each egg with a tablespoon of the cream or milk.  Return to the oven and bake another 20 minutes or until the eggs are set.

To serve cut the hash around the eggs and using a spatula lift to serving plates.

Yield: 4 to 6 servings

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POTATO AND PORK FRITTATA

3 cups frozen hash brown potatoes

1 tsp Cajun seasoning
4 egg whites
2 whole eggs
1/4 cup low-fat milk
1 tsp dry mustard
1/4 tsp black pepper
1 pkg (10-oz) frozen stir-fry vegetables
1/3 cup water
3/4 cup cooked lean pork
1/2 cup shredded Cheddar cheese

Preheat oven to 400 degrees.
Spray a baking sheet with nonstick cooking spray and spread the potatoes over the sheet. Sprinkle the Cajun seasoning over the potatoes and bake at 400 degrees for 16 minutes. Remove from oven and reduce the temperature to 350 degrees.

In a small mixing bowl, beat the egg whites, whole eggs, milk, mustard and pepper together.

Place the vegetables and water in a medium overproof nonstick skillet. Cook over medium heat for 5 minutes or until the vegetables are crisp-tender; drain.

Add the pork and potatoes to the vegetables in the skillet; stir lightly. Add the egg mixture; sprinkle with the cheese. Cook over medium-low heat for 5 minutes. Place skillet in oven and bake 5 minutes or until the egg mixture is set and the cheese is melted.

Yield: 4 servings

 Note: File Photo for reference only.

SOUTH-OF-THE-BORDER EGG CASSEROLE

10 eggs

1/2 cup all-purpose flour

1 tsp baking powder

1/2 cup butter, melted

4 cups (16-oz) shredded Monterey Jack cheese

1 carton (24-oz) large curd cottage cheese

1 can (4-oz) chopped green chilies, drained

Picante sauce, optional

Preheat oven to 400 degrees.

Grease a 9 x 13 x 2-inch baking pan or dish and set aside.

Beat eggs until blended. Stir flour, baking powder and butter into the eggs. Add Monterey Jack cheese, cottage cheese and green chilies. Stir well to mix.

Pour into the prepared pan or dish. Bake at 400 degrees 15 minutes. Turn oven down to 350 degrees and bake another 30 minutes or until bubbly and golden brown. Serve with picante sauce, if desired.

Yield: 10 to 12 servings

This is an old recipe from Galveston County, Texas

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ITALIAN-STYLE BAKED FRITTATA

1 cup broccoli flowerettes

1/2 cup sliced fresh mushrooms
1/2 red bell pepper, sliced into rings
2 green onions, sliced into 2-inch pieces
1 tbsp butter
8 large eggs
1/4 cup Dijon mustard
1/4 cup water
1/2 tsp Italian seasoning
1 cup shredded Swiss cheese

In a 10-inch cast-iron or other oven-proof skillet, over medium-high heat, melt the butter. Add the broccoli, mushrooms, bell pepper, and onions to skillet; cook until crisp-tender which takes about 5 minutes. Remove skillet from the heat.

In a mixing bowl, with an electric mixer at medium speed, beat the eggs, mustard, water and seasoning until foamy; stir in the cheese.

Pour the mixture into the skillet over the vegetables.

Bake at 375 degrees for 20-25 minutes or until eggs are set.

Serve immediately.

Yield: 4 servings

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BREAKFAST PIZZA SCRAMBLE

If you are looking for a quick and easy breakfast idea that is different, you should try this old recipe from Mr. Food. It is made in the microwave and each family member can choose their own 'pizza toppings'.

2 eggs
2 tablespoons chopped pepperoni, vegetables, or your favorite pizza toppings
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons shredded mozzarella or Cheddar cheese

Coat a microwave-safe cereal bowl with cooking spray. 

Add eggs, pepperoni, milk, diced veggies, salt, and pepper; beat until blended.

Microwave 45 seconds at high power; stir. Top with cheese and microwave 30 to 45 seconds more, or until eggs are set.

Serve immediately.

Note: Since microwave ovens vary, you may need to adjust the cooking time.

ONION SOUP DEVILED EGGS

This recipe is from a cookbook that is over 60 years old. This is from my Grandma's Vintage Recipes blog.

8 hard-boiled eggs
1/4 cup finely chopped celery
1/2 tsp lemon juice
1 cup soup mixture (see below)
paprika for garnish

Soup Mixture: In a small bowl combine 1 pkg Dry Onion Soup Mix and 2 cups sour cream.
Use 1 cup for this recipe and use the remainder as a dip for chips or fresh cut vegetables. Store leftover mixture in the refrigerator.

Slice the boiled eggs in half lengthwise and scoop the yellows out into a small bowl. Using a fork, mash the yolks. Add the celery, lemon juice and cup of soup mixture to the yolks. Stir to blend together well. Refill the whites by evenly dividing the mixture among them. Sprinkle yolk mixture with paprika to garnish. Chill in the refrigerator before serving.

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CLASSIC EGG SALAD

6 hard boiled eggs

1/4 cup mayonnaise
1 tbsp Dijon mustard
1 stalk celery, finely chopped
1 green onion, finely chopped
1 tbsp chopped fresh parsley
1/4 tsp black pepper

Peel eggs and chop. In a mixing bowl combine the eggs with the remaining ingredients until blended.  Serve on bread with a lettuce leaf for egg salad sandwiches or serve with crackers.

Yield: 4 servings

Note: This is a Kraft Foods recipe.

 

OVEN DENVER OMELET

 8 large eggs

1/2 cup milk (or cream)
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion

Preheat oven to 400 degrees.
Lightly grease or spray a 9-inch square baking dish; set aside.

In a large bowl, whisk the eggs and milk together; stir in the remaining ingredients. Pour into the prepared baking dish.

Bake omelet at 400 degrees for 25 minutes or until golden brown.

Note: This recipe is basically one from a Taste of Home magazine years ago.