I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.
~ Carole
Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 8 eggs 1/3 cup flour 1 tsp baking powder 2 cup cottage cheese 3/4 lb pepper jack cheese (small cubes) 1/2 lb cheddar cheese (small cubes) 1/2 cup sauteed onions 1/4 cup diced ortega chilies 1/4 cup scallions 1/4 cup sauteed bell peppers 2 Tbsp Pimentos 1 tsp dried cilantro 1/3 cup melted butter Topping: 1 cup chunky salsa 1 cup sour cream 1 cup guacamole fresh cilantro (or parsley) 1/2 cup melted butter for coating and ramekin and sauteing 12 generously buttered 3" ramekins (pam just won't do) Instructions: Whisk eggs until frothy. Add flour and baking powder and whisk until smooth and creamy. Add cottage cheese and mix. Add remaining ingredients, saving melted butter for last. Spoon fill each ramekin to just below the rim. Place in baking pan and fill pan with 1" water. Bake in preheated 400 degree oven for 15 minutes. Lower oven to 350 degrees and continue baking for 30 more minutes or until eggs puff up like domed souffles. Immediately after removal from oven, loosen edges with small knife to prevent "center drop". Using hot pad or small damp towel to hold ramekin, loosen all around and turn egg out into hand, reversing on to serving platter or individual plate. Top with salsa, a dollop of sour cream, guacamole, and chopped cilantro or parsley. |
Recipes Search
Copyright © 1993 - 2009 Lanier Publishing International