Egg, Crab, Cream Cheese Scramble

• 4 tablespoons butter or margarine
• 12 eggs
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon dill weed (I skip this and use Cajun seasoning)
• 1 pound crab meat
• 8 ounces cream cheese, cut into pieces

Heat oven to 350 degrees. Heat butter or margarine in a 9-by-13inch baking dish placed in the oven. Beat eggs, milk, salt, pepper and dill until fluffy. Stir in crab meat and cream cheese. Pour into baking dish. Bake at 350 degrees for 40 to 50 minutes until set in the center. Serves 9.

This recipe can be halved easily and use a 9 by 9 baking dish (or even a cast iron frying pan would work well)

Egg Casserole

Brunch Eggs
12 slices Canadian bacon​​
12 oz shredded Swiss cheese
12 large eggs​​​
1 c. whipping cream
½ t. salt​​​​
½ t. pepper
1/3 c. Parmesan cheese
​​1 t. paprika
¼ c. chopped fresh parsley
Place bacon in a single layer in a lightly greased 13 x 9 inch baking dish.  Place about a 12th of the Swiss cheese on each piece of bacon making a little “birds nest” to hold the egg.  Place an egg in each nest of cheese.  Pour cream over eggs, sprinkle with salt and pepper.  Bake at 425 for 10 minutes.  Sprinkle with Parmesan cheese and paprika.  Bake 8-10 minutes or until set.  Remove from oven and sprinkle with parsley.  Let stand 1 minute before serving.  May serve on English muffins.

Easy Baked Egg Custard

Makes 6 servings

3 cups whole milk (Half&Half)

3 large eggs 

3 large egg yolks

1/2 cup sugar (12 pkts. Splenda - or less, to taste)

2 teaspoons pure vanilla extract (do NOT use imitation)

Freshly grated or ground nutmeg - optional (I used approx. 2 tsp. freshly grated nutmeg, half in the custard mixture and half on top) - to taste

• Preheat oven to 325°F.
• Place six 6-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• In a medium bowl, mix the Hal&Half, Splenda and vanilla (+ some grated nutmeg, if using).
• In a separate bowl, whisk together the whole eggs and yolks.
• Pour the eggs into the milk mixture, whisking gently to combine.
• Pour the mixture into the cups, then sprinkle lightly with nutmeg.
• Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• Bake until the custard is just set (it can still be a little loose in the middle), 25 to 30 minutes.  (35 minutes for sugar recipe)
• Let the custard cool in the water bath for about 2 hours before serving.
• Store covered in the refrigerator.

- Top with fresh fruit or whipped cream, if desired.

- Can be served warm or cold. 

TIPS:

> Don't skip the hot-water bath. A hot water bath, or bain-marie, insulates the custard from the direct heat of the oven and promotes even cooking so the edges don't overcook before the center is done. Very hot tap water will do.

> When is it done? Baked custard should be removed from the oven (and water bath) before the center is completely set. The center will jiggle slightly when dish or cup is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. 

> The knife test: Test for doneness with a thin-bladed knife. Insert knife midway between center and edge of cups. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Nutritional Data (per FitDay) using Splenda, Half&Half and 1 T nutmeg

1 serving = approx. 3/4 c (1/6th recipe)

Prot = 8.17

Carbs = 7.76

Fats = 19.22

Pennsylvania Dutch Pickled Beets and Eggs

Ingredients

• 8 eggs
• 2 (15 ounce) cans whole pickled beets, juice reserved
• 1 onion, chopped
• 1 cup white sugar
• 3/4 cup cider vinegar
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 2 bay leaves
• 12 whole cloves

  Directions

1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
2. Place beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.
3. In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves. Bring to a boil, lower heat, and simmer 5 minutes.
4. Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.

PS  I usually just buy the highest quality pickled beets and get a larger jar and layer the boiled eggs and beets. Let them sit a few days in the frig. Beautiful and delicious.   GailI used to make Sausage/Cheese appetizer balls all the time for parties, and I decided to adapt the recipe to a low-carb bake mix.   I use the Bob's Red Mill Low-Carb Whole Grain mix.  It's 6 net carbs for 1/4 cups, and doesn't give me GAS!

Best ever egg salad with bacon

·         12 bacon slices

·         8 large hard-boiled eggs, peeled, coarsely chopped

·         1/3 cup finely chopped celery

·         1/4 cup chopped pimiento-stuffed green olives

·         1/2 cup mayonnaise

·         1 tablespoon Dijon mustard

·         12 slices white sandwich bread, toasted

·         12 red leaf lettuce leaves