Bun’s Breakfast Casserole

Delicious--Easy--Satisfying

Prep Time: 10 Minutes
Cook: 30
Serves 6


• 8 Slices Turkey Bacon cut crosswise into 1/8 inch strips
• 1 Bag(12 oz) has browns
• 1 large white opinion chopped
• 3 teaspoon Tabasco sauce
• 3 Eggs
• 4 Egg Whites
• ¾ cup skim ricotta
• 2/3 cup shredded low fat Swiss
• 3 TBS asiago
• 3 TBS flour
• 1/2 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• Dash of Cayenne





1. Preheat oven to 375 and grease a 7*11 inch pan

2. Cook bacon in a non-stick skillet until crisp. Add the potatoes and onion then cook until potatoes are golden (about 6 minutes). Remove the skillet from heat to let cool.

3. Beat eggs and egg whites in a large bowl. Stir in the ricotta and 1/3 cup of the Swiss cheese, Asiago, flour, salt , black pepper, red pepper, and cayenne. Once well blended stir in the cooled potatoes and bacon. Pour mixture into greased pan. Sprinkle remaining cheese over the top.

4. Bake 30- 35 minutes until cheese is melted and golden.

COMMENTARY: You can replace the bacon with your favorite veggie breakfast meat or 3/4 cup sun dried tomatoes.

Mini Bacon & Egg Pastries with Cheddar

I like this recipe alot, I made it last Sunday morning for breakfast. I got it from Whitnee's cookbook called 'Brunch,' and I wanted to make it seeing how she is obsessed with brunch. Unfortunately I would never have the time to make all the dishes I'd like to in order to have a proper brunch, but this is a great start. These pastries are very tasty and filling, they have also have a nice flaky crust. They're pretty easy, so don't get discouraged because it's a bit of a small process, quick however.

This recipe makes 12 Pastries. You'll need a muffin pan and...

• 1 box Pillsbury prepared pie dough (much easier than making crust from scratch for a simple dish)
• All-purpose flour (for rolling)
• 2 tbsp whole-grain mustard (I bought Grey Poupon and it was great)
• 12 slices of lean bacon, cooked and diced (I used Turkey bacon, MMmmm)
• 12 small eggs
• Pepper
• 1 Cup of Cheddar Cheese
• 2 tbsp parsley
  

Preheal the oven to 350F. Lightly grease a standard 12 cup muffin pan.

I used a single Pillsbury pie crust to roll out 10 pastries, if you don't want to waste 2 of them that are in the package.

Unroll the Pillsbury dough and roll the dough thinner to about 1/4-inch thickness on a lightly floured counter and cut 12 circles approximately 5 inches in diameter. I had to find the perfect small bowl that was 5 inches wide. Use dough cutouts to line the cups of the muffin pan, gently pleating the sides of the dough as you ease it into the molds.

Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.

Break an egg into a cup, spoon the yolk into the pastry shell, then add enough of the egg white to fill the pastry shell about two-thirds full. Do not overfill. Season to taste with salt and pepper and sprinkle the grated cheese evenly over the tops of the pastries.

Bake for 20-25 minutes, or until the egg is set and the cheese is golden brown. Serve topped with parsley flakes.

MMMMmmm... Nom Nom.

They smell wonderful. You will surely enjoy these...

Peace.