Recipes

Baked Omelet

8 eggs 1 cup milk ½ teaspoon seasoning salt 3 ounces cooked ham, diced ½ cup shredded Cheddar cheese ½ cup shredded Mozzarella cheese 1 tablespoon dried minced onion

Grease an 8 x 8-inch casserole dish.

Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.

Bake, uncovered, at 350ºF for 40 to 45 minutes.  

Dutch Babies

For each individual to be served: ¼ cup flour ¼ cup milk 2 large eggs

Pre-heat the oven to 400° F. Place a pat of butter into individual baking dishes, or several pats into a large cast iron skillet. Pre-heat these in the oven until the butter is melted and bubbling merrily.

Combine the milk and flour in a mixing bowl. With an electric mixer on high, add the eggs, one at a time. Beat constantly. When the mixture is frothy, pour mixture into the pre-heated dishes or skillet. Reduce heat to 350° F and bake for about 20 minutes, until crispy-brown. Serve with a lemon wedge and powdered sugar.

Chip's Note: This has always been a Sunday morning family favorite! This recipe can be used to make individual servings, or one large spectacular “Baby.” In the summer, we top the Dutch Babies with fresh strawberries or other fruit.  

Chip Ross-Gardes

Fireman’s Eggs

1 ½ to 2 pounds sausage; browned and drained ¾ cup onion, chopped 12 eggs; beaten 8 ounces cheddar cheese; grated ½ pint whipping cream 2 cups frozen hash browns Salt and pepper to taste

Layer in a greased 9 x 13 baking pan:

Eggs Salt and pepper 4 ounces cheese Cream Browned sausage and onion 4 ounces cheese Hash browns

Refrigerate overnight (10-12 hours)

Bake at 350° F for 40 minutes

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