hosted by Laverne Diede & Rhonda Fitterer
Southwest Egg Bake
- 8 slices bacon
- 12 oz. sausage
- 8 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup diced green chilies
- 1/4 cup green onion
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup shredded cheddar cheese
Preheat oven to 325 degrees. In a large skillet crumble sausage and cook until done. Drain grease and set aside. Cook bacon; remove from heat, drain, crumble and set aside. In a large mixing bowl, add eggs, milk, sour cream, and seasoning; whisk until blended. Add cheddar cheese, diced green chilies and onion until well combined. Add sausage and bacon to the mix. Pour into a greased 9 x 13-inch baking dish. Bake uncovered for 60 minutes, or until well done.
Rhubarb Blueberry Muffins
- 1/4 cup butter, softened
- 2 tsp. baking powder
- 3/4 cup sugar*
- 1 tsp. salt
- 1 egg
- 1/3 cup milk
- 1/4 cup sour cream
- 1 cup fresh or frozen blueberries
- 2 cups fresh or frozen rhubarb
- 1/2 tsp. almond flavoring
Preheat oven to 400 degrees. In a large mixing bowl, cream butter, sugar, egg and sour cream; mix well. Add almond flavoring, flour, baking powder, salt, and milk to batter, mix until well combined. Fold in rhubarb and blueberries. Fill 12 paper muffin cups 2/3 – 3/4 full. Bake for 20 minutes, or until toothpick comes out clean.
*Can substitute 1/2 cup brown sugar and 1/3 cup white sugar for 3/4 cup white sugar.
