Recipe #76 - Artichoke Cheese Oven Omelet

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Spread salsa in a greased 9-inch deep dish. Top with the artichoke hearts.

Add cheeses.

In a bowl, whisk the eggs and sour cream.

Pour mixture over the cheeses. 

I had to leave half veggie off for the veggie haters in the house.

Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, onions, and chives if desired.

I think breakfast eggs are a lot like tacos, you can make them 100 different ways and they still taste the same. Omelets, scrambled, over easy - dosen't matter. However, I think that this recipe has potential. Maybe add a spice of some sort to add some more flavor.

I made this recipe the night before and threw it in the oven the next morning. It was nice to be able to prepare a meal before hand.

Rating: 7

Time:  50 minutes

Serves: 6-8 

Ingredients:

3/4 cup salsa

1 can (14 ounces) water-packed artichoke hearts, rindes, drained and chopped

1 cup (4 ounces) shredded Monterey Jack cheese

1/4 cup grated Parmesan cheese

6 eggs, lightly beaten

1 cup (8 ounces) sour cream

Chopped fresh tomatoes, sliced ripe olives and minced chives, optional

Recipe #29 - Bird's Nest Breakfast Cups

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I found this one on my friend Clay's Facebook page. Actually it popped up on my News Feed after he liked it. Nevertheless, it looked amazing and had to try it.

This was originally was supposed to be a "healthy" recipe. All the way from turkey bacon to the egg substitutes. Of course I scratched all that and used the good shiz.

So, it's that time of the year again, time to take an extra long time to make egg recipes because I have to tap out the top and shake the heck out of the egg to try and extract the insides. All in the effort to have enough confetti eggs on Easter to turn our back yard into a confetti war zone.

Oh well, it's always worth it in the end... Lol. I digress. Preheat the oven to 350 degrees.

In a medium size bowl, beat together the eggs, milk, parsley, salt and pepper. Set aside.

In a large skillet, cook bacon over medium heat for 2 minutes on each side or until partially set but not crisp. Coat six muffin cups with butter; wrap two bacon strips around the inside of each cup. Fill each with 1/4 cup egg mixture; top with cheese.

Place into the oven for 18-20 minutes or until set. Cool for 5 minutes before removing from pan. I served with a side of biscuits. Dad presumed to put his whole Bird's Nest inside the biscuit, which actually looked yummy.

However, I think this recipe is all for show. It tasted just like bacon, eggs and cheese in a different form. Maybe if it had a sauce or something to compliment it, then it might have been a little more interesting end result.

Time: 30 minutes
Rating: 6
Servings: 6
Ingredients:
12 pieces of bacon
5 eggs
1/4 cup milk
1 tablespoon parsley
Salt & pepper to taste