April 11, 2019 at 2:28 p.m.
And what about bacon? I've heard many people say they eat bacon often. It's hard to tell whether a package. of bacon has more fat or is more lean. Look through the “window” on the package to see what's what. The alternative to pork bacon is turkey bacon. It would not be my choice but for those who must watch their cholesterol count closely, it's a win.
Pork sausage? Drain it well, I use a strainer or a colander to get out as much fat as possible.You may also rinse the sausage but you may be losing some flavor.
BACON AND EGG PIE
1 – 8 oz. tube refrigerated crescent rolls
2 c. shredded cheddar cheese, divided
½ lb. bacon, cooked crisp, drained on paper towel, crumbled
1 c. ham, cut in small cubes
1/3 c. milk
salt and pepper to taste
Season chicken with salt On a cutting board,unroll crescent dough; separate into triangles. Arrange triangles in a greased 9-in. pie plate, forming a crust and fluted edges; sealing seams and perforations. Sprinkle with 1 c. cheese, bacon and ham. In a bowl, beat eggs, milk, salt and pepper. Slowly pour over ham. Sprinkle with remaining ham. Cover edges of crust loosely with foil.
Bake at 350 degrees for 20-25 minutes. Remove foil. Bake 15 minutes longer or until knife inserted near center comes out clean. Remove from oven and let stand for 8-10 minutes before serving. Makes 6-8 servings.
This egg dish is easy to make for a brunch or when out-of-town guests stay the night.
CHEESY O’BRIEN EGG SCRAMBLE
1 – 28 oz. pkg. frozen O'Brien hash brown potatoes
½ t. garlic salt
¼ t. pepper
1 can cheddar cheese soup, undiluted
1 pound bacon, cooked, drained and crumbled
12 eggs, lightly beaten
2 T. butter or margarine
2 c. shredded cheddar cheese
3 egg whites
1/2 t. vanilla
1/4 t. cream of tartar
6 T. sugar
In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 9 x 13'inch baking dish or 2-1/2 qt. baking dish. Spoon soup over top.
Set aside ½ c. of bacon; sprinkle remaining bacon over soup.
In another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and remaining bacon. Bake uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Test with a knife near center to make sure eggs are set. Makes 10-12 servings.
This recipe is a very good dish to serve more than four people as it's easy to double, using two pie crusts.
COUNTRY EGGS AND VEGGIE PIE
Pastry for single-crust pie (9-inches)
½ lb. bulk pork sausage (not ground pork)
¾ c. shredded part-skim mozzarella cheese
1 c. half-and-half cream
1 4 oz. can mushroom stems and pieces, drained
¼ c. each, green pepper and sweet red pepper, diced
2 T. diced onion
Line a 9-inch deep dish pie plate with pastry. Trim to 1/2-in. beyond edge pie plate; flute edges. Line pastry shell and edges with a double thickness of heavy-duty foil or two pieces of regular foil together tin place of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; lower heat to 375 degrees and bake additional 5 minutes...don't over-brown.
In a small skillet, cook sausage over medium heat, breaking sausage into small pieces, until no longer pink; drain. Spoon sausage into crust; sprinkle with with cheese. In a small bowl combine remaining ingredients, mixing well; pour slowly over cheese.
Bake at 375 degrees for 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with fresh fruit and some type of rolls, warmed a bit or popovers. Makes 6 generous serving.
Thought for the Day: From the Song of Solomon: The flowers are springing up and the time of the singing of birds has come. (Yes, Spring has come, according to the calendar and for sure the birds are singing. Perhaps some flowers are springing up... somewhere.)
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