a time, into the simmering water. Baste the eggs with the boiling water and cook until done to your liking, about 3 minutes. With a spatula, lift the eggs from the water.
EGG, BACON, MUSHROOM, AND CHEESE CASSEROLE
This savory custard could be served for brunch or supper. Add a green or fresh fruit salad, freshly baked muffins, and hot coffee for a winning menu!
1 tablespoon butter, plus extra for the dish
4 slices bacon
8 green onions, thinly sliced (white and green parts)
1 pound mushrooms, sliced
8 large eggs
1 cup milk
1 teaspoon salt
1 / 8 teaspoon pepper
2 1 / 2 cups shredded Cheddar cheese
Preheat the oven to 350°F. Butter a shallow 2-quart casserole.
In a large skillet, cook the bacon until crisp; drain well and crumble. Add the green onions and the 1 tablespoon butter to the pan and cook for 2 minutes, stirring. Add the mushrooms and cook for 2 to 3 minutes more, then remove from the heat.
In a medium bowl, beat the eggs, milk, salt, and pepper together. Stir in the cheese and the mushroom mixture. Pour into the prepared dish and bake, uncovered, for 30 to 35 minutes, or until puffed and set.
BROCCOLI AND MUSHROOM FRITTATA
A frittata is a perfect way to use vegetables left over from last night’s supper. Add them to the vegetables already in this colorful frittata. Make this tasty egg dish in just minutes for breakfast or for a brunch main dish.
3 tablespoons butter
1 cup mushrooms, sliced
1 medium onion, chopped
1 / 2 medium red bell pepper, cut into 1-by- 1 / 4 -inch strips
4 cups broccoli florets, blanched (see Blanching Broccoli )
1 cup leftover cooked vegetables, such as peas, beans, or carrots (optional)
9 large eggs
1 teaspoon salt
1 cup shredded Cheddar cheese
Preheat the broiler. Melt the butter in an ovenproof, nonstick 10-inch skillet until sizzling. Add the mushrooms, onion, bell pepper strips, broccoli, and leftover vegetables, if using. Cook over medium heat until the mushrooms and onion are tender and the vegetables are hot, 3 to 4 minutes.
Beat the eggs and salt in a large bowl until frothy and pour into the skillet with the vegetables. Cook over medium heat, lifting slightly with a spatula to allow the uncooked portion to flow underneath, until the eggs are almost set, 3 to 4 minutes.
Sprinkle with cheese.
Broil about 8 inches from the heat until the cheese is melted and the eggs are set, 3 to 4 minutes.
NOTE: To blanch broccoli florets, bring a pot of water to a boil. Drop the florets into the water and cook for 1 to 2 minutes, until bright green.
NORWEGIAN BAKED CHEESE OMELET
Cheese is the backbone of the Scandinavian breakfast and brunch, and this omelet is made with nutty Norwegian Jarlsberg. It’s really quick to make!
4 large eggs
1 / 4 cup water
1 / 2 teaspoon salt
2 tablespoons butter
3 / 4 cup sliced green onions (white and green parts)
1 cup diced cooked ham
1 red bell pepper, seeded and cut into rings
3 / 4 pound Jarlsberg cheese, cut into 1-inch cubes
Chopped parsley for garnish
Preheat the oven to 400°F.
In a medium bowl, whisk together the eggs, water, and salt. Melt the butter in a heavy flameproof shallow casserole or gratin dish over medium heat. Sauté the green onions, ham, and bell pepper for 3 to 4 minutes, until the green onions are bright green and the pepper is hot. Pour the egg mixture over them and sprinkle with the cheese cubes.
Bake, uncovered, for 15 to 20 minutes, until the egg mixture is set and the cheese is melted. Garnish with chopped parsley.
SAUSAGE, CHEESE, AND EGG CASSEROLE
This easy casserole is so quick to assemble, you can probably put it together while the oven preheats!
12 large eggs, lightly beaten
1 / 3 cup all-purpose flour
1 / 2 teaspoon baking powder
10 ounces lean pork or turkey breakfast sausage, cooked and crumbled
2 cups shredded