Easter Egg Bake

Sticking with the egg theme for Easter morning breakfast is in the plan for our household and this recipe from Krups for Easter Egg Bake, complete with cheddar and jack cheeses, mushrooms, red pepper, spinach and so much more will be baking in my oven.  I'll use venison sausage in place of chopped ham to give it a unique kick.  

What's cooking at your house for Easter?

Photo and recipe courtesy Krups

Easter Egg Bake

Ingredients

3 cups shredded Cheddar cheese

3 cups shredded Monterey Jack cheese

½ cup chopped mushrooms

1/3 cup chopped scallions

1/2 cup chopped red pepper

1 cup fresh spinach

2 tablespoons butter

2 cups chopped ham or sausage

8 eggs

1 3/4 cups milk

1/2 cup all-purpose flour

2 tablespoons minced fresh parsley

1/2 teaspoon dried dill

Salt and Pepper to Taste.

Instructions:

1. In a ungreased 13-in. x 9-in. x 2-in. baking dish, sprinkle half of both cheeses and set aside.

2. In a medium skillet, sauté mushrooms, onions and red pepper and spinach in butter until tender.

3. Place over cheese and top with ham or sausage. Sprinkle mixture with the remaining cheese.

4. In a bowl, beat eggs. Add milk, flour, parsley, dill, salt and pepper; mix well.

5. Slowly pour over the cheese.

6. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean.

Make boiling eggs easy with the new Krups Egg Cooker....

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Pepper Jack Bacon Deviled Eggs

Easter is upon us, which means boiling loads of eggs and then coloring them with bright colors.  But what do you do with all of those boiled eggs after the big hunt?  Krups sent me their recipe for Pepper Jack Bacon Deviled Eggs.  Oh MY!  I knew immediately this recipe would top my list to share with you all.  Can't go wrong with bacon in my house.

Ingredients

12 eggs

2 tablespoons finely shredded Pepper Jack cheese

1/2 cup mayonnaise

5 slices bacon

1 tablespoon Dijon mustard

Chopped chives (garnish)

Paprika (garnish)

Instructions:

1. Place eggs in KRUPS Egg Cooker (see below), and remove when hard boiled. Remove and rinse under cold water until cool.

2. Place bacon in a skillet and cook on medium until brown and crispy.  Crumble bacon and set aside.

3. Peel the cooled eggs and cut in half lengthwise. Remove yolks and place into a small bowl. Mash egg yolks with mayonnaise, mustard, crumbled bacon and cheese. Fill egg white halves with the yolk mixture and sprinkle paprika on the tops of each egg. Add a sprig of parsley to each egg.  Refrigerate until serving.

If you don't want to boil your eggs the old fashioned way, here's Krups new Egg Cooker, now available for purchase.

With the Krups Egg Cooker, which retails for $29.99, you can boil up to seven eggs; prepare poached eggs or individual omelets in poaching trays (2) included.

• Boil and keep warm setting.
• Audible signal indicates end of cooking cycle.
• Water level indicator and egg piercer included.
• Lid and egg holder are dishwasher safe

I have never tried the Krups Egg Cooker, so I can't give a review on it, but it sure looks like it could come in handy....especially this time of year.

Images and recipe courtesy Krups

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Citrus Blueberry Loaf!

I enjoy blueberries.  Blueberry muffins, pies, fresh out of the carton and in this Krusteaz loaf mix with some orange zest added to the mix.  It's fresh and light tasting and I think would be perfect for a Sunday morning brunch.  Maybe even to begin Easter Sunday paired with a cup of tea or steaming hot coffee.   

Prep time on this is about 5 minutes.  Easy.  

Ingredients

1 package Krusteaz Wild Blueberry Muffin Mix (1 pouch muffin mix and 1 can blueberries)

1/3 cup water

1/3 cup vegetable oil

3 eggs

2 teaspoons finely grated orange zest

Instructions

• Preheat oven to 350°F.
• Lightly grease or spray 8 ½ x 4 ½ x 2 ½-inch loaf pan with non-stick cooking spray.
• In a medium bowl, blend together muffin mix, water, oil, eggs and orange zest.
• Drain and rinse blueberries; gently fold into batter.
• Spoon batter into prepared pan.
• Bake 44-48 minutes or until toothpick inserted into center comes out clean.
• Cool 10 minutes and remove to wire rack. Makes 1 loaf.

Recipe and photo courtesy Krusteaz

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Tennessee Cornbread Salad by Krusteaz

Spring is in the air, Easter is coming up and I'm looking for some new and fresh ideas to contribute to the Easter Sunday meal.  Thank you, Krusteaz for sending this recipe for Tennessee Cornbread Salad my way.....it's a Keeper!  

Ingredients

Dressing:

1 cup mayonnaise

1/4 cup sweet pickle juice

Salad:

3 cups crumbled, baked Krusteaz Natural Southern Cornbread & Muffin Mix

12 slices crisp cooked bacon, crumbled

3 cups tomatoes, chopped

1 cup celery, chopped

1 cup onions, chopped

1/2 cup chopped sweet pickles

Instructions

• For Dressing: Whisk together mayonnaise and pickle juice; set aside.
• For Salad: In large clear bowl, place half of crumbled cornbread.
• In separate bowl, combine remaining ingredients; spoon half of mixture over cornbread.
• Spread half of the dressing over vegetables. Repeat layers.
• Chill 2 - 3 hours before serving.

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'BOTW' Easter Bunny Cupcakes

Easter is coming right up and I know the kiddos would LOVE to help you bake these adorable Easter Bunny cupcakes.  For my 'Best of the Web' this week, Easter Bunny cupcakes, courtesy Betty Crocker.

Easy.

Fun.

Yummy.

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