Eggs and cheese are so versatile and provide a good, inexpensive source of protein.

Breakfast Quesadilla


1 Cup Fresh Mushrooms, sliced
2 Tablespoons Onion, chopped
2 Tablespoons Green Chilies, chopped or Bell Pepper, chopped
3 - 4 Eggs
3 Tablespoons Fresh Tomatoes, chopped
4 – 8 inch Flour Tortillas
4 Thin Slices of Ham, Chopped
¼ Cup Mozzarella Cheese, shredded
¼ Cup Cheddar Cheese, shredded


Coat a non-stick skillet with cooking spray. Cook the mushrooms and onions until tender. If using fresh bell pepper, cook it with the mushrooms and onions. If using canned green chilies, add them to the cooked vegetables, next add the egg and tomatoes. Cook just until the eggs are set, as in scrambled eggs.

Place one tortilla in a hot skillet or on a pre-heated griddle. Add half of the ham, half of the egg/vegetable mixture and cheese. Top with a tortilla. Cook on medium heat, turning once, until the tortillas are lightly brown. Repeat with remaining ingredients. Cut each Quesadilla into four wedges and serve with salsa.

Servings: 2

Sausage Quiche Squares

1 Tube (8 oz.) Refrigerated Crescent Rolls
1 lb. Pork Sausage, chopped and browned
¼ Cup Onion, chopped
6 Eggs
¾ Cup Milk
2 Tablespoons Green Bell Pepper, chopped
½ Teaspoon Oregano
½ Teaspoon Black Pepper
1/8 Teaspoon Salt
1 Cup Mozzarella Cheese, Grated


Preheat oven to 375°.  Lightly grease a 13” X 9” pan with cooking spray.

Unroll the crescent rolls placing them in the pan to make a crust. Press the seams and holes together to seal and make one continuous crust. Bake at 375° for 6 minutes or until golden brown.

In a large skillet brown the sausage and chopped onion. Cook the sausage until it is no longer pink, drain and set aside. In a small bowl mix the eggs, milk, raw bell pepper, oregano, black pepper and salt. Mix with a whisk until well combined then pour over the hot crust. Spread the browned sausage over the eggs. Bake for 15 – 20 minutes.

Remove from oven and sprinkle the mozzarella over the quiche then bake for an additional 5 minutes or until the cheese is melted and slightly brown. Serve warm with fresh fruit.


Sometimes the crust floats when the egg mixture is added to the cooked crust. This is not a problem.

For variety substitute the following for the sausage and bell peppers:

Sausage (original or hot) and Green Chilies
Cooked Chicken (marinated in salsa or your choice of herbs) and Green Chilies
Ham and Bell Peppers
Ham and Green Chilies

Hot Sausage Dip


1 lb. Ground Beef
1 lb. Hot Pok Sausage, ground version
1 Small Onion, chopped
2 lbs. Velveeta cheese, cubed
1 Can (10 ozs.) Cream of Mushroom Soup
1 Can (10 ozs.) Rotel Tomatoes with Green Chilies
1 Teaspoon Garlic Powder
Corn Chips


In a large microwave safe dish cook the ground beef, onion and sausage together, about 5 minutes, depending on your microwave. Drain. Add the cubed cheese, mushroom soup, Rotel tomatoes and garlic powder to the meat and stir. Heat on 50% power until heated through and cheese is melted. Stir at least once during cooking. Serve with corn chips.


This dip is hearty enough to be a meal.

Servings: 12
Recipe Difficulty: Easy
Preparation Time: 20 Min.
Cooking Time: 10 Min.
Country: USA

Deviled Eggs


12 Eggs
1/2 Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Stone Ground Mustard
½ Teaspoon Dill


Place the eggs in a pot and cover with cold water. Bring the water to a boil and boil for 13 minutes. Remove from heat, drain then add cold water. Keep changing or adding to the water, to keep it cold, in order to chill the eggs. Once the eggs are cool, peel, rinse and set them on a paper towel to dry.

Slice the peeled eggs in half, lengthwise. Gently remove the cooked yolks and place them in a small bowl. Mash the yolks with a fork. Add the mayonnaise, mustards, dill and salt and pepper to taste. Stir the egg mixture until combined. Mix in more mayo or mustard if desired.  Place the yolk mixture in a quart size plastic, zip top bag. Snip the corner off of the bag then pipe the yolk mixture back into the egg whites.  A cake decorator’s bag and tip can be used for a more decorative display.

Arrange deviled eggs on a plate then sprinkle with Paprika. Keep chilled until served.



12 Slices Bacon, cooked and crumbledquiche
1 Cup Cheddar Cheese, grated
1/3 Cup Onion, chopped
2 Cups Milk
1 Cup Bisquick or other biscuit baking mix
4 Eggs
¼ Teas. Salt
1/8 Teas. Pepper


Bake at 400°
Grease pie plate with Pam

Mix milk and eggs until frothy. Add Bisquick, salt and pepper and combine. Batter will have some lumps. Sprinkle chopped onion, bacon and grated cheese in the bottom of the pie plate. Pour the egg mixture into the pie plate over the onion, bacon and cheese.

Bake 30 minutes until golden brown. Make sure the Quiche is set by testing the middle by inserting a knife. If the knife comes out clean the quiche is done. Let stand 5 minutes before serving.

This is a very versatile dish. Change the meat to any one of the following for a different, delicious quiche.

Chicken, cooked and cut into bite size pieces
1 small can green chilies

1 lb. Pork Sausage, We like the hot variety

Ham, cut into bite size pieces.
1 small can green chilies (optional)


Servings: 8 servings
Recipe Difficulty: Very Easy
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Country: USA