Bright breakfasts

For breakfast or supper, I found this great recipe for a cowboy quiche that’s just wonderful.  This sausage hash uses colorful vegetables to give it a perky look and what better way to get your kids to eat their veggies. – Pat


Cowboy quiche

1 whole unbaked pie crust, deep dish
2 whole yellow onions, sliced
2 tablespoons of butter or margarine
8 slices of bacon
8 large eggs
1 1/2 cup heavy cream
salt and pepper to taste
2  cups sharp cheddar cheese

Fry onions in utter over medium-low heat for 15 to 20 minutes, stirring occasionally. Set aside to cool. Fry bacon until chewy. Chop into bite size pieces. Cool. Preheat oven to 400 degrees. Place piecrust into a deep-dish pie pan. Whip eggs, cream, salt and pepper in a large bowl, then mix in onions, bacon, cheese. Pour into piecrust. Cover edge of crust lightly with foil and bake for 40 to 45 minutes. Remove foil and continue to bake for 10 to 15 minutes more. Remove from oven and allow to set for 15 minutes.  Serves 8. (Note: I used half-and-half and this turned out fine)


Sausage hash

1 pound bulk pork sausage

1 medium onion, chopped

2 medium carrots, grated

1 medium green pepper, chopped

3 cups diced cooked potatoes

½ teaspoon salt

¼ teaspoon pepper

In a skillet over medium heat, brown the sausage. Add onion, carrots and green pepper; cook until tender. Stir in potatoes, salt and pepper. Reduce heat; cook and stir for 20 minutes or until lightly browned and heated through. Yield: 6 servings.


Swiss oven omelet

2 cups chopped red onion

2 teaspoons sugar

1 tablespoon olive or vegetable oil

¼ cup copped green onions

2 teaspoons Dijon mustard

½ teaspoons dried thyme

6 eggs

¼ cup water

¼ teaspoon salt

¼ teaspoon pepper

1 cup (4-oz) shredded Swiss cheese, divided

In a 10-in ovenproof skillet, cook and stir red onion and sugar in oil over medium heat for 10 to 12 minutes or until golden brown. Remove ¼ cup; set aside. To the skillet, add green onions, mustard and thyme; mix well. Remove from the heat. In a bowl, beat eggs, water, salt and pepper. Pour into skillet; sprinkle with ¼ cup cheese, bake uncovered, at 375 degrees for 10-15 minutes or until a knife inserted near the center comes out clean. Top with reserved onion mixture and remaining cheese. Cut into wedges. Yield: 4-6 servings.


Potato omelet

2 medium potatoes, peeled and diced

¼ cup olive or vegetable oil

½ cup sliced green onions

¼ cup minced fresh parsley

1 garlic clove, minced

6 eggs

¼ cup water

½ teaspoon salt

1/8 teaspoon pepper

sour cream and crumbled cooked bacon, optional

In a large 12-in skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add onions, parsley and garlic; cook until tender. Reduce heat to medium. In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired Yield: 4-6 servings.




• To make sure your scrambled eggs come out tender and light every time, use an electric fry pan. its controlled heat keeps eggs from becoming tough.

• If you like to prepare quick breads often, save time by premeasuring several batches of dry ingredients and storing in small containers. When you want to make a loaf, just grab a premeasured mix and add the remaining ingredients.

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