Graces Western Style Eggs Recipes

Steps:

• Heat butter in a large skillet over medium-high heat.
• Add ham and red pepper.
• Saute until ham is browned and pepper is slightly soft.
• Meanwhile, mix eggs, cream, salt, pepper, chili powder, and garlic in a medium bowl.
• Whisk vigorously until the eggs are a uniform color with no streaks.
• Spread ham mixture evenly in the pan.
• Pour egg mixture over it without stirring.
• As mixture begins to set, lift edges gently and allow uncooked eggs to run to the bottom.
• Continue in this manner until eggs are almost dry.
• Stir egg mixture completely ("scramble") and add the shredded cheese.
• Stir until cheese is melted.

Steps:

• Cook egg product in medium nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until egg product is almost set, stirring occasionally.
• Stir in salsa; cook until egg product mixture is set, stirring occasionally.
• Spoon onto tortillas; fold in half.

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
• Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
• Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.

Steps:

• Cook ham in oil until it sizzles. Add pepper, onion and mushrooms. Season to taste. Saute until tender.
• Beat eggs and milk in a medium bowl.
• Spray 13 X 9" casserole with Pam. Line with 1/3 bread; sprinkle with 1/2 ham mixture and 1/2 cup cheese. Repeat. Top with bread.
• Pour egg mixture over layers and top with cheese.
• Refrigerate 1-24 hours.
• Bake uncovered at 350 for 1 hour or until set.

Steps:

• cut boiled potatoes into 1-1 1/2 inch cubes. [hint do ur veg prep the nite before faster the next da and put in air tight container] don't cut real small they will perish fast if u do and don't over cook.
• now place ur potatoes in large mixing bowl and cover leberaaly with spices then put on the griddle [or in foil pan to place in oven. either way is good]
• throw all prepped veggies ontop the potatoes use a little oil u want to preserve the looks of ur veggies. with a small pancake flipper stir the viggies and potatoes together really well
• cook til prepped veggies r tender[ or u may place in oven for about 30-40 mins covered with foil this helps to keep it from drying out. if u do the oven pre-heat to 350]
• if u wish and like it spicy that early in the am u may use a little chilli powder and a little garlic powser and a little cajun spice. i used to be able to handle these spices that early in the am not any more. do these spices ""to taste""

Steps:

• in large mixing bowll place all eggs and beat well. add milk and cheese and blend well. then add veggies and spices and sweet pimentoes blend well. pour into foil pan sprayed with pam.
• take and cover with a little more cheese. cover with foil. bake for about 4o min. then take foil cover off and bake til egg mixture is set.[note different ovens cook differently espec. if u r useing electric opposed to gas. they vary so watch ur eggs]. serve hot.
• don't cook them hard. they should be on the fluffy side.