NuWave Pro Plus - Asparagus Frittata; Benedict Breakfast Casserole; Breakfast Pork Skillet

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Breakfast
Breakfast
Asparagus Frittata
Serves: 10-12
1 teaspoon butter
2 cups grated white Cheddar,
divided
1 teaspoon chives, coarsely
chopped
20 spears fresh asparagus,
trimmed
12 eggs, lightly beaten
2 small yellow onions, peeled and
chopped
2 small carrots, peeled, trimmed
and finely grated
1 cup self-rising flour
1 cup milk
1 teaspoon salt
¼ teaspoon freshly ground black
pepper
Directions:
1. Coat 12-cup bundt pan with
butter; set aside.
2. Mix together ½ cup Cheddar and
chives together in small bowl; set
aside.
Benedict Breakfast Casserole Breakfast Pork Skillet
Serves: 6-8
1 (12-ounce) package English muffins
6 slices (4 ounces) Canadian bacon,
chopped
6 eggs
1½ cups milk
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
Butter or non-stick cooking spray
(optional)
Directions:
1. Slice muffins in half and cut into
1-inch cubes.
2. Mix remaining ingredients together
in bowl.
3. Add muffin cubes to bowl and mix
to coat well.
4. Pour egg mixture into prepared
2.5-quart baking dish.
5. Cover and refrigerate eggs for
several hours, or overnight.
6. Remove cover and place baking
dish on 1-inch rack.
7. Bake at 350°F for 40 minutes.
8. Loosely cover dish and bake at
350°F for 15 minutes.
Tip: Coat baking dish with butter or
non-stick cooking spray before adding
egg mixture. This will make it easier
to remove the casserole when you’re
done cooking.
Tip: You can also bake this recipe
directly in the liner pan in one layer.
Cook at 350°F for 25 minutes, then
loosely cover and cook for 20 minutes.
Serves: 6
¾ pound new potatoes, washed
¼ cup leeks, sliced
¾ cup green or red peppers, small
diced
1 teaspoon garlic, minced
2 tablespoons olive oil
1 tablespoon dark chili powder
1 cup spicy pork sausage, diced
½ cup pepper jack cheese
2 eggs
Kosher salt and freshly ground black
pepper to taste
Directions:
1. Mix together potatoes, leeks,
peppers, garlic, olive oil, chili
powder, salt and pepper in bowl.
2. Transfer mixture to 10-inch baking
pan.
3. Place pan on 3-inch rack and cook
at 350°F for 10 minutes.
4. Add sausage pieces to pan and stir.
5. Cook at 350°F for 6 minutes.
6. Cover pan with pepper jack cheese
and cook at 350°F for 3 minutes, or
until cheese melts.
7. Crack 2 eggs and place directly
atop melted cheese.
8. Cook at 320°F for 4-6 minutes.
Tip: If you prefer light chili powder to
dark, use 1½ teaspoons.
Tip: If you like your egg yolks a little
more cooked, then you can cook them
for 3 additional minutes.
3. Bring large pot of salted water
to boil over high heat and cook
asparagus for 3-4 minutes, until
tender.
4. Drain asparagus and cool under
cold running water.
5. Pat asparagus dry and transfer to
cutting board.
6. Cut asparagus into ¼-inch pieces
and transfer to large bowl.
7. Add remaining ½ cup cheese,
eggs, onions, carrots, flour, milk,
salt and pepper to bowl and mix
well.
8. Pour egg mixture into prepared pan
and place pan on 1-inch rack.
9. Bake at 350°F 45 minutes, or until
firm.
10. Invert frittata onto plate and
sprinkle on reserved cheese and
chives.
11. Return frittata to pan and place
pan on 1-inch rack.
12. Bake at 350°F for 1-2 minutes,
until cheese melts.