hosted by Laverne Diede & Rhonda Fitterer
Denver Omelet Egg Bake
- 8 eggs
- 1/2 cup half & half
- 1 cup cheddar cheese, shredded
- 1 cup cooked ham (can substitute cooked bacon or sausage)
- 1/2 cup onion, diced
- 3/4 cup red or green bell pepper, diced
- Salt and pepper to taste
- 1/2 cup diced green onions to garnish, optional
Preheat oven to 400 degrees. Whisk eggs and half & half together in a large bowl. Mix in remaining ingredients and pour into a greased 9×9-inch baking dish. Bake for 15 minutes or until the top is starting to turn light brown and knife comes out clean from the center. (Can make 1 1/2 times the recipe and put into a 9×13-inch pan).
Orange Cinnamon French Toast
- 2 – 4 Tbsps. butter, melted
- 2 Tbsps. honey
- 1/2 tsp. cinnamon
- 3 eggs
- 1/2 cup orange juice
- 1/8 tsp. salt, optional
- 6 slices bread
- Additional honey, optional
Preheat oven to 400 degrees. In a bowl, combine butter, honey and cinnamon. Pour into a greased 9×13-inch baking pan. In a shallow bowl, beat eggs, orange juice and salt. Dip bread into mixture and place in prepared pan. Bake for 15-20 minutes or until golden brown. Invert onto a serving platter. Serve with honey or pancake syrup.
