Wavy Rancheros Pie

Prep Time: 30 Min | Cook Time: 45 Min | Yields: 4 Servings

Ingredients

• 36″ flour tortillas, 1 cut in half
• 6 eggs
• 1/2 cup milk (I used skim)
• 1 1/2 cup shredded cheddar cheese (I used Cabot 50% Reduced Fat Jalepeno Cheddar)
• 1/2 4.5 oz can chopped green chiles
• 1/8 tsp ground cumin
• 1/8 tsp ground red pepper
• salt and pepper to taste

Directions

First, make the Adobo Salsa, which you can do ahead of time, up to 24 hours before you are going to serve it.

1. Preheat over to 350º.
2. Arrange tortillas in a 10″ deep dish pie plate as pictured.
3. In a large bowl beat eggs and milk together, adding chiles and spices.
4. Sprinkle 1/3 of the cheese on the tortillas.Pour half the egg mixture over the cheese. Add 1/3 more cheese, then the remainder of the egg mixture.  Top with the rest of the cheese.
5. Cook for 30 – 45 minutes, until the tortilla crust is browned and the egg mixture is golden and set.
6. Let stand for 10 minutes — it will deflate a bit — before serving. Heat the Adobo Salsa, cut pie slices and top with the warm sauce.

This dish is the delightful spawn of a French quiche and the classic Mexican breakfast favorite. It’s so delicious, with the creamy egg and cheese filling, the light tortilla crust, and the heat and flavor of the salsa. The best thing about it is that it tastes even better if you make it the night before and let it sit in the refrigerator for 8 to 12 hours before cooking. That makes it a perfect brunch dish. Make it ahead of time and enjoy the party yourself. In addition to the heated salsa, you can garnish the Rancheroos with cool sour cream or guacamole.

Brunch Strata

Prep Time:
30 Min

Cook Time:
45 Min

Yields:
6- 8 Servings

Ingredients

•  8 slices thick cut bacon
• 1 large onion, chopped
• 3-4 fresh basil leaves, chopped
• 4 tablespoons butter softened
• 3-4 whole grain English muffins (or any bread you have on hand)
• 1 (8.5-ounce) can artichoke hearts, drained and quartered
• 8 ounces grated sharp cheese (I use Cabot Seriously Sharp)
• 1 dozen large eggs
• 1 cup plain Greek yogurt (I use Cabot)
• ½ tsp dried mustard
• Salt and pepper to taste

Directions

1. Cook bacon until crisp. Drain and set aside. Use about 1 tablespoon of bacon fat to cook the chopped onion until golden.
2. Spread butter evenly over both sides of the English muffins. Arrange in even layer over bottom of 9-by-13-inch baking dish, cutting to fit if necessary. Top with artichokes, basil, crumbled bacon and onions. Then spread the grated cheese over the bacon and vegetables
3. In large bowl, whisk eggs until well combined. Whisk in yogurt, mustard, salt and pepper. Pour mixture evenly over ingredients in baking dish.
4. Cover and refrigerate until you are ready to cook. You can do this up to 24 hours ahead of time.
5. Cook at 350º until top is golden brown and eggs are set, about 45 minutes. Serve hot.

Bacon Cheddar Deviled Eggs

Prep Time: 20 Min | Cook Time: 20 Min | Yields: 24 Eggs

Ingredients

• 12 eggs
• 1/3 cup mayonnaise
• 2 tablespoons Cabot Plain Greek Yogurt
• one small clove garlic, minced fine (optional)
• 4 slices thick cut bacon
• 4 tablespoons finely shredded Cheddar cheese (I used Cabot Seriously Sharp)
• 1 tablespoon mustard

Directions

1. Place eggs in a saucepan, cover with cold water and let stand for 15 minutes. Bring water to a boil and immediately remove from heat. Remove from heat, cover and let eggs stand in hot water for 10 – 12 minutes. Rinse eggs in cold water to cool more quickly.
2. While eggs are cooling, cook bacon over medium-high heat until brown and crisp. Crumble and set aside.
3. In a small bowl mix mayonnaise, Greek yogurt, mustard and garlic until well combined.
4. Peel eggs and cut in half lengthwise. Scoop yolks into a small bowl. Mash egg yolks with mayonnaise mixture then add crumbled bacon and cheese. Fill egg white halves with the yolk mixture and refrigerate until serving.