Egg Muffins

12 eggs
1-2 cups grated Mexican blend cheese
3 green onions diced small.
small can chopped green chiles

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Southwestern Eggs

In the the spirit of weekend breakfasts and Mexican food. Here's and easy recipe that take minutes and tastes like your in a restaurant.

1 16 ounce jar "your" favorite salsa
4 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 avocado
1/2 cup sour cream
1/4 cup cilantro leaves
Tortilla Chips

Pour salsa into large nonstick skillet over medium heat. Cover and heat until warmed through. Break 1 egg into a small dish and slide it gently in to the salsa. Repeat with remaining eggs. Season with salt and pepper. Cover and cook to the desired doneness. This only takes a couple of minutes. I stop cooking once the top has turned white. Divide the eggs and salsa among individual plates. Top with avocado, sour cream, and cilantro. Serve with tortilla chips. Serves 2. Enjoy

Eggs Frittata

We're already getting in the holiday spirit. So, I thought I'd share my favorite "Christmas Morning" egg casserole. It can be mixed the night before and baked the next day. If you want to get into the spirit go here for a little Christmas music. Enjoy!

10 large eggs
1 (16 ounce)container small curd cottage cheese
1 (8 ounce)package shredded Monterey Jack cheese
1 (8 ounce)package shredded Monterey Jack cheese with peppers
1 (4.5 ounce)can chopped green chilies
1 (4 ounce) jar diced pimentos, drained
1/4 cup melted butter
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano leaves
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.

In a large bowl, whisk eggs until combined. Stir in cottage cheese, shredded cheese, chilies, pimentos, and butter.

In a small bowl combine flour and remaining ingredients; add to mixture, stir well. Pour mixture unto prepared baking dish, bake for 35 minutes. Cut into squares and serve.

Apricot Noodle Pudding

I haven't made this forever but love it!

1/2 pound medium egg noodles
1 (3 ounce) package cream cheese, softened
1/4 cup sugar
3 eggs, well beaten
5 tablespoons melted butter
3/4 cup milk
1 1/4 cups apricot nectar
1 (15 ounce) can apricot halves, drained

Topping:
3 cups crushed corn flakes
1/4 cup sugar (or to taste)
2 teaspoons cinnamon
6 tablespoons melted butter

1. Cook noodles according to package directions, drain and return to cooking pan or large bowl. Set aside.

2. In a separate bowl, blend the cream cheese and sugar together. Add beaten eggs and stir well. Add 6 tablespoons melted butter, milk and apricot nectar. Pour mixture over noodles in cooking pot and mix well. Pour mixture into greased 9x13 inch baking dish, and top with apricot halves.

3. Mix together the corn flakes, sugar, and cinnamon and sprinkle over noodle mixture. Drizzle with 6 tablespoons of melted butter. Bake at 350 for 50 t o60 minutes. Do not over bake.