Recipes

Ingredients

8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup small curd cottage cheese
1 1/2 cups shredded Cheddar cheese
1 green onion, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups frozen cubed hash brown potatoes

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

Ingredients

3 eggs, beaten
1 pinch ground black pepper
1 (10.75 ounce) can condensed cream of chicken soup
16 ounces sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups cooked ham, cubed
1 onion, chopped
3/4 cup shredded Cheddar cheese
1/4 cup butter, melted

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.

Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

Ingredients

24 (2 inch) frozen mini tart shells
6 slices bacon
6 eggs
1 1/2 cups heavy cream
1/4 cup all-purpose flour
2 teaspoons garlic salt
2 teaspoons onion powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups shredded Cheddar cheese
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup cubed fully cooked ham
1/4 cup salsa

1/2 cup shredded Cheddar cheese

Directions

Preheat an oven to 375 degrees F (190 degrees C). Place the tart shells into muffin pans and set aside.

Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.

Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.