Easter is on its way. Whether you plan to spend the holiday in your PJs with
your bestie or with your Easter bonnet and the entire family, you’ll need
delicious and easy-to-prepare dishes to feed every-bunny. Here are three
egg-centered recipes, created by me and my husband that can be adapted to feed
two or twenty - Egg Infused English Muffins; Green Chile, Egg and Cheese Burritos;
and Mini Frittatas. Each recipe makes six servings, and all of them can be prepared
ahead of time and warmed just before serving.
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| Egg Infused English Muffins topped with blueberries |
For
a couple:
Store leftovers in the refrigerator and have breakfast ready for the rest of the
week. Just reheat muffins, frittatas or burrito filling in the microwave.
For
a crowd:
Double or triple the recipes as needed. Wrap prepared muffins, frittatas and
burrito filling in foil and keep everything warm in the oven until guests
arrive.
Egg
Infused English Muffins
“Infused means that the muffin is soaked in the egg mixture so that all its
nooks and crannies are filled with the eggs,” explained Mr. Ruple. He prefers
to use Thomas’ English Muffins. Any of their flavors work – try their
original, blueberry, cinnamon raisin, or any of their seasonal varieties such
as banana, pumpkin and cranberry.
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| A banana version of the Egg Infused English Muffins |
Serves 6
1 package English muffins, split
6 eggs
¼ cup milk
Maple syrup
Fresh fruit for topping
Powdered sugar for dusting
In a medium bowl, whisk together eggs and milk.
Over medium heat, warm a large skillet, coated with
non-stick spray.
Dip 4 muffin halves into mixture and let them soak for 2
to 3 minutes.
Cook muffins cut side up until the eggs are set on the
bottom of the muffins. Flip the muffins over and repeat.
To serve, top with maple syrup, fresh fruit, and a
dusting of powdered sugar.
(Recipe by Lynn Ruple)
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Green Chile, Egg and Cheese Burritos
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Green
Chile, Egg and Cheese Burritos
Spicy and filling, these burritos are our version of the ones we fell in love
with at the Santa Fe Farmers Market in New Mexico. At the market, the insanely popular
breakfast burritos are served with your choice of fresh green chile sauce or
red chile sauce ladled over the top. If you’re feeling adventurous, you can ask
for Christmas, which is a generous helping of both sauces.
Serves 6
12 ounces frozen roasted potatoes, onions and peppers mixture such as Trader
Joe’s brand, thawed
6, 8-inch flour tortillas
6 eggs
¼ cup milk
Salt and freshly ground pepper to taste
4 ounces chopped green chiles
1 ½ cups shredded Mexican cheese blend
Chopped cilantro
Heat oven to 350 F.
In a large skillet coated with non-stick spray, cook
potato mixture over medium heat until the potatoes begin to brown and the onions
and peppers are soft. Reduce temperature to low.
Wrap tortillas in foil and heat them in the oven until
soft, or for about 4 to 5 minutes.
In a medium mixing bowl, whisk together eggs, milk,
chiles, salt and pepper. Pour the egg mixture into the potato mixture and cook
over low heat, stirring with a wooden spatula, until eggs are done.
Fill each tortilla with egg and potato mixture and ¼ cup
of cheese. Wrap the burritos and serve them with more green chiles and cilantro.
(Recipe by Jennifer and Lynn Ruple)
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| Mini Frittatas |
Mini Frittatas
It’s never been easier to serve eggs to a crowd. We’ve made these petite
frittatas in all sorts of combinations. Feel free to experiment with our recipe
and add your choice of veggies, meats and cheeses. Try cooked meats such as bacon,
crumbled sausage or chopped ham. Go veggie with bell peppers, mushrooms,
broccoli or roasted squash. Make it cheesy with swiss, cheddar or Monterrey
Jack. The possibilities are endless.
Serves 6
1 cup fresh mushrooms, coarsely chopped
½ cup sweet onion, diced
1 tablespoon butter
8 eggs
¼ cup milk
¼ teaspoon kosher salt
⅛
teaspoon freshly ground black pepper
1 cup cooked bacon
1 cup shredded cheddar cheese
Chopped parsley for garnish
Heat oven to 350 F. Spray a 12-cup muffin pan with cooking
spray.
In a large skillet, sauté onions and mushrooms in butter
until veggies are soft. Remove from heat and allow to cool slightly.
In a large bowl, whisk together eggs, milk, and salt and
pepper. Stir in veggies, cooked meat and cheese.
Divide mixture evenly among muffin cups. Bake for 20
minutes. Sprinkle with chopped parsley.
(Recipe by Jennifer Ruple)
