Mini Frittatas with Ham and Cheese

These are delicious! Ideally, they are meant to be hors d'oeuvres size, but I like to make them bigger (muffin size) and eat them for breakfast.

Source: Elizabeth's Edible Experience (adapted from Cooking Light December 2001)
Serves: 8 (3 frittatas each)

Ingredients:
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced fat ham (about 2 oz)
1/2 cup (about 1.5 oz) shredded reduced-fat cheddar cheese
1/8 tsp cayenne pepper
1/8 tsp dried thyme
1/8 tsp ground black pepper
4 large egg whites
1 large egg

Directions:

1. Preheat oven to 350.


2. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onion; saute 2 minutes or until crisp-tender and lightly browned. Add ham; saute about 3 minutes.


3. Remove from heat; let cool while you combine the other ingredients. Combine eggs, pepper, thyme, cayenne, and cheese in a large bowl; stir with a whisk.


4. Add ham and onion mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. (Each muffin cup will only hold about two tsp of the mixture). If you want them bigger (the size of a mini cupcake), only fill 12 of the muffin cups.


5. Bake at 350 for 20 minutes or until set.

Ziplock Omelets

Ingredients:
Quart size Ziploc freezer bags
eggs
omelet ingredients of your choice. I've used cheese, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Directions:
Write your name/guests names on freezer bag with permanent marker.
Crack 2 eggs into ziploc bag. Shake to combine.
Have each person add their ingredients to their bag and shake. Squeeze extra air out of the bag and seal.
Place bags into boiling water for 13 minutes. You can usually cook 6-8 omelets in a large pot.
Cut the bags and the omelet will roll out.

Egg Salad with Roasted Red Peppers and Capers

Source: Self Magazine

Ingredients
1/4 large eggs
1/2 cup fat-free mayonnaise
1/3 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh parsley
1 tablespoon drained capers
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
8 slices whole-grain bread, lightly toasted
4 leaves romaine lettuce

Directions
Place the eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat.

Reduce heat to medium and simmer for 10 minutes. Remove the eggs with a slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.

Meanwhile, in a large bowl, combine the next seven ingredients. Mix well. Add the eggs and mix gently to combine.

Farmers Casserole

Source: bhg.com

Ingredients:
6 cups frozen shredded hash brown potatoes
1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (6 ounces)
2 cups diced cooked ham or Canadian-style bacon
1/2 cup sliced green onions
8 beaten eggs or 2 cups fresh or frozen egg product, thawed
2 12-ounce cans (1-1/2 cups each) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
1. Grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

2. Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 12 servings.

**Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.