Sheet Pan Omelet

 

Sheet Pan Omelet

(8 servings)

 

Ingredients:

12 large Fresh Eggs

½ cup Milk

½ cup Deli Ham, diced

1 cup Red Bell Peppers, diced

¼ cup Red Onion, diced

½ tsp. Salt

¼ tsp. Black Pepper

¾ cup Cheddar Cheese, shredded

Directions:

In a large bowl, whisk eggs and milk together.  Stir in ham, bell pepper, onion, salt and pepper.  Line a rimmed sheet pan with foil and then spray it.  Pour mixture into the prepared pan and sprinkle evenly with the shredded cheese.  Place in a pre-heated 350-degreeoven for 20-30 minutes or until top is slightly browned and eggs are set.  Cut into squares and serve immediately.

Notes:              You could use crumbled cooked bacon or breakfast sausage in place of the ham.

Ideas for Future Efforts

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Ham and Egg Braid

 

Ham and Egg Braid

(8 servings)

 

Ingredients:

8 large Fresh Eggs

¼ cup Milk

2 tbsp. Green Onions, sliced

1 tbsp. Unsalted Butter

¼ tsp. Salt

1/8 tsp. Black Pepper

2 cans (8 oz.) Refrigerated Crescent Dough Sheets

¼ lb. Deli Ham, thinly sliced

¾ cup Cheddar Cheese, shredded

Directions:

In a medium bowl, whisk together eggs and milk.  Reserve about 2 tbsp. egg mixture in a small bowl.  Stir in green onions to remaining egg mixture.  In a large skillet, melt butter over medium heat.  Add egg mixture.  Cook, stirring occasionally, until just done.  Season with salt and pepper.  Unroll crescent dough sheets onto a parchment paper lined rimmed baking sheet.  Place long of sheets side by side.  Press crescent dough together with your fingers.  Layer ham lengthwise down the center of rectangle.  Top with scrambled egg mixture and evenly top with shredded cheese.  Cut 1-inch slits in the dough down both sides, widthwise.  Starting at the top, fold each strip over the egg mixture, alternating sides, to braid.  Brush reserved egg mixture over dough.  Bake in a pre-heated 375-degree oven for 30-35 minutes or until braid is golden brown and center is fully cooked.  Top with additional green onion, slice and serve.

Notes:              You could change cheese for a different flavor.  The ham too.  You could use cooked bacon strips or cooked sausage patties to make it your own special braided breakfast treat.

Ideas for Future Efforts

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Weekend Breakfast or Brunch Dishes

 With the holiday season upon us, I have a couple of breakfast or brunch recipes for you to try.

For something a little different and fancy to try, give “Ham and Egg Braid” a try.  It’s the Wednesday recipe this week.

Most people like omelets but hate trying to make them.  So here’s an omelet that’s done in a sheet pan and takes care of up to 8 people.  Check out “Sheet Pan Omelet” on Thursday.

And remember, these make great dinner meals too.  Many people like having breakfast dishes at dinner time.  So give these and other breakfast dishes on my blog here a try.

“Happy Thanksgiving” and “Happy Cooking” until the next time.  Please share the link with others.  Thanks.

Chinese Style Spaghetti (GF)

 

Chinese Style Spaghetti (GF)

(6-8 servings)

 

Ingredients:

1 lb. Ground Chuck

2 cloves Fresh Garlic, minced

1/3 cup Creamy Peanut Butter

2 cups Chicken Broth, heated

1½ tbsp. Brown Sugar, firmly packed

2 tbsp. White Vinegar

2 tbsp. Soy Sauce

½ tsp. Ground Ginger

1/8 tsp. Red Pepper Flakes

1 lb. Gluten-Free Spaghetti

for garnish, Green Onions, chopped

Directions:

In a large deep skillet over medium heat, brown beef and garlic until done.  Drain off any grease.  Add the peanut butter and hot chicken broth.  Stir a little to combine and then add brown sugar, vinegar, soy sauce, ginger and red pepper flakes.  Stir well and heat to boiling until peanut butter turns into a solution.  Lower heat and simmer, uncovered for about 10 minutes as it gradually thickens.  Stir occasionally.  While this mixture is cooking, cook the spaghetti noodles according to package directions.  Drain spaghetti but do not rinse.  Add to the meat mixture and combine well.  Turn off heat and let sit 3-5 minutes to cool a little.  Serve immediately sprinkling chopped green onions over each portion.

Notes:              Be sure to check that all ingredients are gluten-free.

Ideas for Future Efforts

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Hot Chicken Salad Casserole (GF)

 

Hot Chicken Salad Casserole (GF)

(6 servings)

 

Ingredients:

3 cups Cooked Chicken, shredded or chopped

1 cup Sharp Cheddar Cheese, grated

1 cup Celery, finely chopped

4 slices Bacon, cooked and crumbled

1¼ cups Mayonnaise

1 tbsp. Dry Ranch Mix

½ tbsp. Fresh Lemon Juice

1 tsp. Worcestershire Sauce

½ tsp. Onion Powder

to taste Salt and Pepper

1 cup Potato Chips (GF), slightly crushed

Directions:

In a large bowl, combine chicken, cheese, celery and bacon.  In a small bowl, mix mayonnaise, ranch mix, lemon juice, Worcestershire sauce and onion powder.  Season with salt and pepper to taste.  Now combine the mayonnaise mixture with the chicken mixture.  Transfer the combined mixture into a sprayed 8x8 baking dish.  Top with the potato chips and place in a pre-heated 350-degree oven.  Bake for 25 to 30 minutes or until mixture is hot and bubbly and cheese has melted.  Remove from oven and serve hot.

Notes:              Be sure all your ingredients are gluten-free.

Notes:              This recipe can easily be doubled and placed in a 9x13 baking dish.  Cooking time may need to be increased to 35-45 minutes.

Ideas for Future Efforts

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Gluten-Free Comfort Food

 This week I have a couple of unusual comfort dishes for you to try.  Both are gluten-free but can be changed up if desired to use gluten products.

They are comfort dishes because they will fill you up and make you fell all warm and comfy.

We start with “Hot Chicken Salad Casserole” on Wednesday.  Then on Thursday you need to try “Chinese Style Spaghetti (GF)” for something a little different but tasty.

Until next time, “Happy Cooking” and please help share this link with others.  Thanks.