SizzleSimmerSaute LOGO–by Jennifer Ruple
PUBLICATION DATE: 03.20.18

JEN_RUPLE
Jennifer Ruple

Egg-cetera …
Easter brunch for a couple or a crowd
Spring is right around the corner, and Easter is on its way. Whether you plan to spend the holiday in your PJs with your bestie or with your Easter bonnet and the entire family, you’ll need delicious and easy-to-prepare dishes to feed every-bunny. Here are three egg-centered recipes, created by me and my husband, that can be adapted to feed two or twenty – Egg Infused English Muffins; Green Chile, Egg and Cheese Burritos; and Mini Frittatas. Each recipe makes six servings, and all of them can be prepared ahead of time and warmed just before serving. 

For a couple:
Store leftovers in the refrigerator and have breakfast ready for the rest of the week. Just reheat muffins, frittatas or burrito filling in the microwave.

For a crowd:
Double or triple the recipes as needed. Wrap prepared muffins, frittatas and burrito filling in foil and keep everything warm in the oven until guests arrive.

Egg Infused Muffins
Egg Infused Muffins

Egg Infused English Muffins
“Infused means that the muffin is soaked in the egg mixture so that all its nooks and crannies are filled with the eggs,” explained my husband, Lynn. He prefers to use Thomas’ English Muffins. Any of their flavors work – try original, blueberry, cinnamon raisin, or any of the seasonal varieties such as banana, pumpkin and cranberry.
Serves 6

1 package English muffins, split
6 eggs
¼ cup milk
Maple syrup
Fresh fruit for topping
Powdered sugar for dusting

In a medium bowl, whisk together eggs and milk.
Over medium heat, warm a large skillet, coated with non-stick spray.
Dip 4 muffin halves into mixture and let them soak for 2 to 3 minutes.
Cook muffins cut side up until the eggs are set on the bottom of the muffins. Flip the muffins over and repeat.
To serve, top with maple syrup, fresh fruit, and a dusting of powdered sugar.
(Recipe by Lynn Ruple)
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Green Chile, Egg and Cheese Burritos

Green Chile, Egg and Cheese Burritos
Spicy and filling, these burritos are our version of the ones we fell in love with at the Santa Fe Farmers Market in New Mexico. At the market, the insanely popular breakfast burritos are served with your choice of fresh green chile sauce or red chile sauce ladled over the top. If you’re feeling adventurous, you can ask for Christmas, which is a generous helping of both sauces.
Serves 6

12 ounces frozen roasted potatoes, onions and peppers mixture, such as Trader Joe’s brand, thawed
6, 8-inch flour tortillas
6 eggs
¼ cup milk
Salt and freshly ground pepper to taste
4 ounces chopped green chiles
1 ½ cups shredded Mexican cheese blend
Chopped cilantro

Heat oven to 350 F. In a large skillet coated with non-stick spray, cook potato mixture over medium heat until the potatoes begin to brown and the onions and peppers are soft. Reduce temperature to low.

Wrap tortillas in foil and heat them in the oven until soft, or for about 4 to 5 minutes.

In a medium mixing bowl, whisk together eggs, milk, chiles, salt and pepper. Pour the egg mixture into the potato mixture and cook over low heat, stirring with a wooden spatula, until the eggs are done.

Fill each tortilla with egg and potato mixture and ¼ cup of cheese. Wrap the burritos and serve them with more green chiles and cilantro.
(Recipe by Jennifer and Lynn Ruple)
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Mini Frittatas

Mini Frittatas
It’s never been easier to serve eggs to a crowd. We’ve made these petite frittatas in all sorts of combinations. Feel free to experiment with the recipe and add your choice of veggies, meats and cheeses. Try cooked meats such as bacon, crumbled sausage or chopped ham. Go veggie with bell peppers, mushrooms, broccoli or roasted squash. Make it cheesy with swiss, cheddar or Monterey Jack. The possibilities are endless.
Serves 6

1 cup fresh mushrooms, coarsely chopped
½ cup sweet onion, diced
1 tablespoon butter
8 eggs
¼ cup milk
¼ teaspoon kosher salt
Freshly ground black pepper to taste
1 cup cooked bacon, chopped
1 cup shredded cheddar cheese
Chopped parsley for garnish

Heat oven to 350 F. Spray a 12-cup muffin pan with cooking spray.

In a large skillet, sauté onions and mushrooms in butter until veggies are soft. Remove from heat and allow to cool slightly.

In a large bowl, whisk together eggs, milk, and salt and pepper. Stir in veggies, cooked meat and cheese.

Divide mixture evenly among muffin cups. Bake for 20 minutes. Sprinkle with chopped parsley.
(Recipe by Jennifer Ruple)