Ranchers Breakfast Pie Recipes

Steps:

• Combine eggs and milk in a large bowl. Stir in cheese, onion, pepper and bacon. Pour into a greased 9-in pie plate. Toss potatoes with salt and pepper; sprinkle over egg mixture. Drizzle butter over the potatoes; sprinkle with paprika.
• Bake at 325 degrees for 40 minuites or until a knife inserted in center comes out clean.

Steps:

• 1. In large bowl, combine milk and eggs. Stir in cheese, bacon and onion. Pour into well-buttered 9" pie dish (can use large loaf pan).
• 2. Toss potatoes with ssalt and pepper. Sprinkle over the egg mixture.
• 3. Drizzle butter over potatoes. Bake at 325 until knife comes out clean, about 45 minutes.
• 4. If needed, I broil the dish the last 5 minutes or so to get a nice golden brown top on the hashbrowns.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press pie crust pastry into a 9-inch pie pan.
• Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
• Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.

Steps:

• In a large nonstick skillet, sauté the onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until the vegetables are wilted and pan liquids are absorbed, about 6 minutes.
• Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes.
• Drain off any excess fat.
• Add the oregano, thyme, cumin, and pepper.
• Sprinkle the flour over the beef mixture and stir.
• Add the beef broth, wine, and tomato paste.
• Stir until well combined.
• Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole.
• Lightly spray the foil inside the casserole with cooking spray.
• Transfer the meat mixture to the prepared casserole.
• Set aside while you prepare the topping.
• Place the potatoes in a pot of boiling water to cover.
• Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain.
• Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy.
• Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion.
• Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon.
• Sprinkle with paprika and cheese.
• Cover the casserole and freeze until solid.
• Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper.
• Label with the casserole name and the date.
• Use within 3 months.
• When ready to bake, unwrap the casserole and place back in the casserole dish to bake.
• Defrost completely.
• Then bake at 375°F for 40 to 45 minutes, until golden and bubbly.
• (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.

Steps:

• Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
• Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
• Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
• Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

Steps:

• Preheat oven to 375 degrees.
• Spray an 8-by-8-inch baking dish with cooking spray.
• In a large skillet sprayed with cooking spray, brown meat.
• Stir in salsa, tomato sauce and brown sugar twin.
• Add green beans and half of the cheddar cheese.
• Mix well to combine.
• Pour mixture into prepared baking dish.
• In a medium saucepan, bring water to a boil.
• Remove from heat.
• Stir in potato flakes and dry milk powder.
• Add yogurt, parsley flakes, chili seasoning, black pepper and remaining cheddar cheese.
• Mix gently with a fork.
• Spread potato mixture evenly over meat mixture.
• Bake for 20-25 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.
• Divide into 6 servings.

Steps:

• 1. Preheat oven to 350. Stir together the sugar, pineapple, eggs, flour & coconut. Melt butter & add to other ingredients.
• 2. Pour filling into pie shell. Bake for approx 1 hr or until filling is set & browned.
• 3. Tip: Before filling raw pie shell, I rub a little egg white or milk onto bottom of pie shell. This will help brown bottom of curst & prevents it from being soggy.

Steps:

• With a fork, combine sugar and cornmeal in a large bowl.
• Stir in eggs and buttermilk until combined.
• Stir in pineapple and next five ingredients, mising well.
• Pour filling into piecrust.
• Bake at 350 degrees for 55 to 65 minutes or until set, and top is lightly browned.
• Serve warm with whipped cream, or chill until ready to serve.