Cheesy Egg Bites

 Cheesy Egg Bites

 

 

 

 

 

 

 

 

 

 

I made these quite by accident one morning.  I was making a quiche and after I filled by pie crust as high as I could go, I looked down and had some of the egg mixture left over.  Too much to throw away and not enough to make another quiche. So I grabbed a muffin pan and so I filled in two of the cups with what I had left. About 10 minutes into the baking time, I looked in the oven and WOW, they had risen 3 times there size and were beautiful!  Sometimes I create recipes without trying.  But how would they taste? They are light and fluffy and filled with cheesy goodness. I make them all the time now and store some in the freezer. It makes about a dozen when you use a regular sized muffing tin. You can also add veggies, bacon, ham or anything other favorite addition you like to add to your quiche or omelettes.

Cheesy Egg Bites

 

6 eggs

1 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese 

1/2 cup shredded Monterey Jack cheese

 

Preheat oven to 350 degrees. Spray muffin tins lightly with non stick cooking spray. 

In a large mixing bowl whisk together eggs, milk, salt and pepper. Stir in the cheese.

 

 

Lightly spray your muffin tin with non-stick spray and lay it on top of a rimmed baking pan. Add your muffin tin to a baking sheet with a rim.  

 

 

 

 

 

 

 

Pour egg mixture into muffins cups, filling to the top. Carefully place your muffin tin and the baking sheet in the oven on the middle rack.  

 

 

 

 

 

 

 

 

 

 

Add about a quarter inch of water to the bottom baking pan. The water bath will create steam and prevent you bites from deflating when they come out of the oven. 

 

 

 

 

 

 

 

 

 

 

Bake until eggs are set in the middle.  Run a plastic knife around the inside walls of the muffin cup to help loosen them if needed.

 

 

 

 

 

 

 

  

 NOTES:   

You can add different ingredients like cooked spinach, diced tomatoes, mushrooms, chopped broccoli, green peppers or onions.  You can also use crumbled bacon or diced ham.   

 

 

 

 

 

 

 

Store these in the refrigerator in an air tight container for 3 days. These   will last 3-4 days.  You can also keep them in the freezer for up to 2 months. Make sure to let them cool completely before freezing. Then put them in a Ziploc freezer bag.

 

 

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Orange Cinnamon Sweet Rolls

Orange Cinnamon Sweet Rolls

I love making sweet rolls when the weather starts turning chilly.  There’s just something about a hot cup of tea with a warm sweet roll fresh out of the oven that makes all seem well with the world.  The sweet smell of oranges as they bake will chase away any cold weather blahs.  The sweet buttery filling in these orange rolls and that pop of orange zest in the icing, make it near impossible not to smile when you take that first bite! I like to make these the day before and pop them in the oven first thing in the morning.

Orange Cinnamon Sweet Rolls

Dough

1/4 cup warm water, 110 degrees

2 teaspoons instant yeast

1 cup milk

4 3/4 cups all-purpose flour

1/2 cup + 2 tablespoons sugar

1 egg, beaten

1 teaspoon salt

1/2 cup butter, melted

Dissolve the yeast and 1/2 teaspoon sugar in the ¼ cup of lukewarm water and set aside.

In a large mixing bowl, combine the flour, sugar, and the salt.  Add the beaten egg, the milk and melted butter and mix with a mixer until smooth.

Next, remove the dough and knead it by hand for 10 minutes, or with your mixer equipped with the dough hook for 5 minutes. The dough should be smooth and supple. Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 to 2 hours or until puffy.

Orange Cinnamon Filling

1/2 cup softened butter

1 cup sugar

1 tablespoon ground cinnamon

2 tablespoons freshly squeezed orange juice

Grated orange zest from 2 large oranges (save ½ teaspoon for glaze)

While the dough is rising, make the filling.  In a small bowl combine the softened butter with the sugar until blended.  Add in the orange juice and the orange zest.  Remember to save ½ teaspoon of the zest for your glaze.  Set filling aside.

Transfer the dough to a lightly oiled work surface. Pat and then roll the dough into a 16 x 12 -inch rectangle. Spread the orange filling evenly over the dough, leaving a 1-inch bare edge along one long side. Sprinkle top with cinnamon.

Starting with a long edge, roll the dough into a long log. Do not roll too tightly or the centers will pop up. You want a nice roll that is not too tight but not too lose.  Once you have your roll, brush the seamed edge with water and pull it up over the log, pinching it to seal.  Turn your roll seam side down.

Using a long serrated knife, cut the dough at one and a half inch pieces to make 12 rolls. Or you can use dental floss to loop around the log and get a nice clean cut.

Transfer the rolls to lightly greased or parchment-lined baking sheet, leaving about 1-inch between each roll.  I like to put mine in a round baking dish and let them touch.  Brush the sides of each roll with melted butter to make them easier to pull apart after they're baked. Cover the rolls with lightly greased plastic wrap, and set them aside to rise for about 90 minutes.  Preheat the oven to 350 degrees when ready to bake.

Bake at 350 for 30 to 35 minutes, or until golden brown. Remove them from the oven, and allow them to cool slightly, as you prepare the frosting.

Orange Glaze

1 1/2 cups powdered sugar

3 tablespoons freshly squeezed orange juice from about 1 orange

1/2 teaspoon grated orange zest

Mix the softened butter with the sugar and orange juice.  Add in the ½ teaspoon of reserved orange zest and mix until smooth.  Glaze your lightly cooled rolls. Enjoy!

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Peach Glazed Pork Chops

 Peach Glazed Pork Chops

Love this easy to make recipe. Peaches and pork chops just go together so well. This one is quick and easy and simply delicious!  Love this recipe.

Peach Glazed Pork Chops

4 bone-in Ribeye or Porterhouse (center-cut) pork chops

1 cup peach preserves

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

3 tablespoons lemon juice

2 tablespoons spicy brown mustard

1 teaspoon kosher salt

1 teaspoon black pepper

In a medium bowl, whisk together the peach preserves with the olive oil until blended. 

Add in the vinegar and lemon juice and mustard continue to whisk until combined. Place one cup of the marinade in a zip-top freezer bag. Reserve and refrigerate the remaining marinade for basting. Add pork chops to the bag of marinade and turn to coat. Refrigerate for at least 2 hours. 

 

Remove pork and discard marinade in bag.  At this point decide how you want to prepare them.

Grilled:

Preheat your grill to medium. Place pork chops rack and grill until cooked about halfway through, about 10 minutes (depends upon thickness of pork chops). 

Turn and place on side without flames and cook until a thermometer reaches 145 degrees. Baste with additional marinade the last 5 minutes of grilling.

 Stove Top:

Add a tablespoon of oil and a pat of butter to a large skillet and set on medium high. Remove pork chops from marinade and shake off all excess.  Pat dry with paper towels.  

 

Sear pork chops on medium high heat on both sides.   Add in remaining marinade to cover pork chops and cover pan with lid.  Allow to cook for another 15 minutes or until temperature registers at 145 degrees.  Transfer chops to a platter and pour sauce on top. 

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