Type what you have

Ingredients

• ✓ basil
• butter
• egg
• ricotta cheese
• tomato
• salt
• black pepper
• oregano
• parmesan cheese

Instructions

1. 1 Brush the inside of a microwave-safe mug with butter.
2. 2 Crack eggs into mug and top with ricotta cheese, tomatoes, and basil; season with salt, pepper, and oregano.
3. 3 Cook in the microwave for 1 minute; stir and continue cooking in 15-second intervals, until set, about 1 minute more. Sprinkle Parmesan cheese over eggs.

By Alice

Ingredients

• ✓ basil
• salami
• artichoke heart
• cherry tomato
• mushroom
• egg
• milk
• green onion
• garlic
• onion powder
• salt
• black pepper
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
2. 2 Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
3. 3 Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
4. 4 Bake until eggs are set and cheese is melted, about 20 minutes.

By Shagen McBride

Ingredients

• ✓ basil
• butter
• olive oil
• onion
• celery
• garlic
• tomato sauce
• tomato paste
• parmesan cheese
• fennel seed
• oregano
• salt
• white sugar
• black pepper
• bay leaf

Instructions

1. 1 Melt butter with oil in a large skillet over medium heat. Add onion, celery, and garlic. Cook until vegetables are soft, 5 to 7 minutes.
2. 2 Stir tomato sauce and tomato paste into vegetable mixture until combined. Add Parmesan cheese, fennel, basil, oregano, salt, sugar, pepper, and bay leaf. Bring to a simmer, stirring occasionally, about 1 hour. Remove and discard bay leaf before using.

By BetterCookingForSingleFathers

Ingredients

• ✓ basil
• greek yogurt
• peach
• pine nut
• balsamic glaze

Instructions

1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

By thehungryscientist

Ingredients

• ✓ basil
• all-purpose flour
• tomato juice
• milk
• sugar
• oregano
• black pepper
• ham
• gouda cheese

Instructions

1. 1 Mix flour, tomato juice, milk, sugar, oregano, basil, and black pepper together in a bowl until batter is smooth. Combine ham and Gouda cheese together in a separate bowl.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter, 1 ladle per pancake, onto the griddle and cook until bottom is browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes.
3. 3 Transfer pancake to a serving plate. Sprinkle ham-cheese mixture over pancake. Roll pancake around the filling. Repeat cooking with remaining batter and filling.

By Dommie

Ingredients

• ✓ basil
• country sausage
• english muffin
• onion
• bell pepper
• cheddar cheese
• egg
• milk
• black pepper

Instructions

1. 1 Cook ground sausage in a large skillet over medium-high heat, stirring often, until browned and cooked through, about 5 minutes. Drain excess grease.
2. 2 Spread English muffin pieces over the bottom of a 9x13-inch baking dish. Layer cooked sausage, onions, bell peppers, and Cheddar cheese over English muffin pieces.
3. 3 Combine eggs, milk, basil, and pepper in a bowl; whisk until well combined. Pour egg mixture into the baking dish. Gently press down on top of casserole mixture with a spatula. Cover and refrigerate 8 hours to overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Uncover casserole and bake in the preheated oven until casserole is set and eggs are cooked, about 35 minutes. Check by inserting a knife. Let cool for 15 minutes before eating.

By MommaBean3

Ingredients

• ✓ basil
• bagel
• cream cheese
• tomato
• salt
• pepper

Instructions

1. 1 Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.

By PATTQUEEN

Ingredients

• ✓ basil
• all-purpose flour
• active dry yeast
• salt
• sugar
• water
• olive oil
• cornmeal
• sun-dried tomato
• garlic

Instructions

1. 1 Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
2. 2 Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
3. 3 Dust a baking sheet with cornmeal.
4. 4 Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until loaf is golden brown, about 30 minutes.

By SPICYGIRL

Ingredients

• ✓ basil
• olive oil
• onion
• egg
• heavy cream
• oregano
• salt
• black pepper
• pie crust
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.
3. 3 In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.
4. 4 Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.
5. 5 Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.

By donnazu

Ingredients

• ✓ basil
• margherita pizza
• olive oil
• turkey bacon
• onion
• red bell pepper
• spinach
• garlic
• egg white
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place pizza on a baking sheet.
2. 2 Bake in the preheated oven for 13 to 15 minutes.
3. 3 Meanwhile, heat olive oil in a frying pan. Saute bacon, onion, and bell pepper in the hot oil until tender, 8 to 10 minutes. Drain off any grease and return to the pan. Add chopped spinach and garlic; stir until spinach is wilted. Remove from the pan to a small bowl to let cool for a few minutes.
4. 4 Remove pizza from oven. Leave oven on. Add egg whites to vegetable mixture; stir to combine.
5. 5 Carefully top pizza with vegetable-egg mixture. Pour slowly so eggs don't run off the sides. Use a spoon to catch any drips and return to the top of the pizza.
6. 6 Bake in the preheated oven for 10 minutes. Top with Cheddar cheese and bake for 5 minutes more. Remove from the oven and top with fresh basil.

By Linda T

Ingredients

• ✓ basil
• egg
• red pepper flakes
• cherry tomato
• feta cheese
• olive oil
• sea salt

Instructions

1. 1 Whisk eggs and pepper flakes together in a bowl. Stir in tomatoes, feta, and basil.
2. 2 Heat olive oil in a nonstick skillet over high heat until starting to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
3. 3 Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer to a plate and sprinkle with sea salt.

By John Mitzewich

Ingredients

• ✓ basil
• olive oil
• panko bread crumb
• parmesan cheese
• egg
• parsley
• salt
• black pepper
• cayenne pepper
• nutmeg
• ricotta cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Brush 1 tablespoon oil over the bottom of a springform pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add bread crumbs and cook until golden, 1 to 2 minutes. Stir in 1 tablespoon Parmigiano-Reggiano; cook and stir until toasted and golden brown, about 1 minute. Spread mixture over the bottom of the prepared pan.
3. 3 Whisk eggs in a bowl until pale yellow, thick, and frothy. Stir in basil, parsley, salt, black pepper, cayenne, and nutmeg. Whisk in ricotta cheese and 1 ounce Parmigiano-Reggiano. Drop spoonfuls of mixture into the pan and spread over bread crumbs. Gently tap the pan against a work surface to settle ricotta layer. Sprinkle remaining 2 tablespoons Parmigiano-Reggiano over top and drizzle with remaining 1 tablespoon oil.
4. 4 Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to loosen the sides. Cool in the pan for 15 to 20 minutes. Unlatch and remove the ring.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place a wire rack onto baking sheet; place tart onto the rack.
6. 6 Broil under the preheated broiler until golden brown, 2 to 3 minutes. Cut into six pieces to serve.

By John Mitzewich

Ingredients

• ✓ basil
• ✓ basil
• egg
• milk
• sunflower seed
• flax seed
• chervil
• herbes de provence
• garlic
• salt
• black pepper
• olive oil
• gouda cheese

Instructions

1. 1 Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
2. 2 Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.

By Norah_Hannel

Ingredients

• ✓ basil
• garlic-flavored oil
• potato
• canadian bacon
• red bell pepper
• chive
• green onion
• garlic
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
2. 2 Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

By Sargento

Ingredients

• ✓ basil
• white rice
• egg
• milk
• salt
• black pepper
• butter

Instructions

1. 1 Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
2. 2 Melt butter in a skillet over medium heat. Scoop rice mixture into the skillet in two equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue to cook until browned on the other side, about 2 more minutes.

By Lauren

Ingredients

• ✓ basil
• egg
• sour cream
• mozzarella cheese
• salt
• pepper
• butter

Instructions

1. 1 Whisk together eggs and sour cream in a large bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
2. 2 Melt butter in a large skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach desired consistency. Mix in basil during final minutes of cooking.

By Elisa Stamm

Ingredients

• ✓ basil
• pork sausage
• olive oil
• spinach
• green bell pepper
• tomato
• onion
• cheddar cheese
• bacon bits
• egg
• oregano
• salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Meanwhile, heat oil in another skillet over medium heat. Add spinach and saute until just wilted, about 2 minutes. Remove from heat.
4. 4 Transfer spinach to the prepared baking pan; sprinkle in bell pepper, tomato, and onion. Add 1/2 of the Cheddar cheese. Sprinkle in sausage and bacon bits. Sprinkle with remaining cheese.
5. 5 Mix eggs, oregano, basil, salt, pepper, and garlic powder together in a blender until combined. Pour mixture into the baking pan over the vegetables and meats.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By Brenda

Ingredients

• ✓ basil
• ground beef
• brown sugar
• sage
• salt
• black pepper
• onion powder
• marjoram
• red pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Place ground beef into a large bowl.
3. 3 Stir brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl.
4. 4 Sprinkle over beef and use your hands to mix until evenly distributed. Cover and refrigerate until flavors have blended, about 24 hours.
5. 5 Divide beef mixture into 8 patties.
6. 6 Heat a large nonstick skillet over medium heat. Working in batches, cook patties in the hot skillet until firm and no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By papadooka

Ingredients

• ✓ basil
• chicken broth
• skim milk
• italian seasoning
• salt
• all-purpose flour
• butter
• turkey sausage
• butter
• thyme
• oregano
• salt
• baking soda
• baking powder
• all-purpose flour
• white vinegar
• skim milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Pour milk into a measuring cup and add vinegar; set aside until milk curdles, 5 to 10 minutes.
3. 3 Whisk together flour, baking powder, baking soda, sea salt, oregano, basil, and thyme in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
4. 4 Make a well in the dry ingredients and stir gently with a wooden spoon while pouring in 1/4 cup curdled milk at a time. Stop adding milk when it resembles a slightly tacky but moldable dough, stirring until just combined. You may not need all of the milk.
5. 5 Turn mixture onto a lightly floured surface, dust the top with a bit of flour, and then very gently turn the dough over on itself 5 to 6 times. Form dough into a 1-inch thick disc, handling as little as possible.
6. 6 Using a 1-inch thick dough cutter, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in 2 rows, making sure they just touch; this will help them rise uniformly. Gently reform the dough and cut out 1 or 2 more biscuits.
7. 7 Bake in the preheated oven until fluffy and slightly golden brown, 10 to 15 minutes.
8. 8 While biscuits are baking, cook sausage in a skillet over medium heat until browned, using a wooden spoon to break it up as it cooks, about 5 minutes.
9. 9 Stir butter in a saucepan until melted. Mix in flour, salt, and seasoning. Cook and stir for 1 minute. Whisk in milk and continue cooking and stirring until gravy has thickened. Cook and stir for 1 minute more. If mixture is too thick, add in enough chicken broth until gravy has desired consistency. Serve gravy immediately over split biscuits.

By thedailygourmet

Ingredients

• ✓ basil
• onion
• sugar
• sour cream
• dijon mustard
• butter
• egg
• milk
• salt
• baking soda
• baking powder
• sugar
• rosemary
• parsley
• parmesan cheese
• whole wheat flour
• all-purpose flour
• bacon

Instructions

1. 1 Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 5 minutes per side. Drain the bacon slices on a paper towel-lined plate. Crumble once cooled.
2. 2 Preheat an oven to 200 degrees F (95 degrees C) to keep the finished waffles warm. Preheat a waffle iron and coat lightly with cooking spray.
3. 3 Combine the all-purpose flour, whole wheat flour, Parmesan cheese, parsley, rosemary, basil, sugar, baking powder, baking soda, and salt in a bowl. Whisk the milk, eggs, butter, and Dijon mustard together in a small bowl. Pour the wet mixture into the dry mixture and stir until just combined.
4. 4 Pour about 1/3 cup batter into each square of the preheated waffle iron; cook until golden, 3 to 4 minutes. Keep prepared waffles in the preheated oven until all are cooked.
5. 5 Stir the sour cream, sugar, and onion together in a small bowl. Drizzle the onion sauce evenly over the warm waffles. Sprinkle crumbled bacon over the waffles to serve.

By Ashley Hayden

Ingredients

• ✓ basil
• bread
• olive oil
• salt
• black pepper
• garlic
• tomato
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Arrange bread slices on a baking sheet. Drizzle 2 tablespoons olive oil on top; season with salt and pepper.
3. 3 Bake in the preheated oven until crisp, about 15 minutes. Remove from oven. Keep oven on.
4. 4 Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium heat. Cook and stir garlic until fragrant, 3 to 4 minutes. Stir in tomatoes; season with salt and pepper. Simmer, stirring frequently, until breaking down into a sauce, about 10 minutes.
5. 5 Make 6 wells in the tomatoes using a wooden spoon. Crack 1 egg into each well. Sprinkle Parmesan cheese and basil leaves on top.
6. 6 Transfer skillet to the preheated oven; bake until whites are set and yolks are still runny, about 6 minutes.
7. 7 Scoop 1 egg over each slice of bread using a large spoon. Spoon remaining tomatoes over the top.

By jennifer macias

Ingredients

• ✓ basil
• cooking spray
• ham
• gruyere cheese
• egg
• milk
• chive
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
2. 2 Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
3. 3 Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
4. 4 Pour egg mixture evenly into each muffin cup.
5. 5 Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.

By LaDonna Langwell

Ingredients

• ✓ basil
• cooking spray
• egg white
• cottage cheese
• garlic powder
• salt
• black pepper
• spinach
• red pepper
• feta cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan generously with cooking spray.
2. 2 Combine egg whites, cottage cheese, garlic powder, salt, and pepper in a blender; blend until smooth, about 15 seconds.
3. 3 Combine spinach, roasted red peppers, and basil in a bowl. Pour in egg mixture and stir to combine.
4. 4 Ladle the mixture evenly into the muffin cups, filling each about 3/4 full.
5. 5 Top each muffin with 1 teaspoon feta cheese.
6. 6 Bake in the preheated oven until egg white bites are set, 18 to 20 minutes.

By France Cevallos

Ingredients

• ✓ basil
• peach
• brown sugar
• all-purpose flour
• baking powder
• baking soda
• salt
• cheddar cheese
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin or line cups with paper liners.
2. 2 Combine peaches, basil, and 1 tablespoon brown sugar in a bowl; set aside until sugar dissolves, about 15 minutes.
3. 3 Sift flour, baking powder, baking soda, and salt together in a large bowl; stir in 1 cup Cheddar cheese until evenly distributed.
4. 4 Beat butter and remaining 7 tablespoons brown sugar together in a large bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Gently fold in peach mixture, then stir in flour mixture, a little at time, until just combined.
5. 5 Spoon batter into the prepared muffin cups; sprinkle remaining ¼ cup Cheddar cheese over top.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes.

By France Cevallos

Ingredients

• ✓ basil
• egg
• parmesan cheese
• heavy cream
• oregano
• black pepper
• hot pepper sauce
• olive oil
• butter
• oyster
• parsley

Instructions

1. 1 Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Whisk eggs together in a bowl; whisk in 1 tablespoon Parmesan cheese, cream, basil, oregano, black pepper, and hot sauce.
3. 3 Heat oil in a skillet over medium-high heat. Add butter; melt and swirl to evenly coat the skillet. Add oysters; brown, about 1 minute per side. Reduce liquid a bit, about 30 seconds more.
4. 4 Slowly pour egg mixture over oysters, keeping oysters evenly distributed in the skillet; cook for 30 seconds. Shake skillet slightly, do not stir. Cook until bottom and sides of eggs begin to set, about 3 minutes; sprinkle remaining cheese on top. Transfer skillet to the broiler.
5. 5 Cook in the preheated broiler until eggs begin to puff around edges and top is nicely browned, 5 to 7 minutes. Remove from broiler; sprinkle with parsley. Cut into wedges; serve immediately.

By Cazuela

Ingredients

• ✓ basil
• pie crust
• olive oil
• onion
• tomato
• all-purpose flour
• egg
• milk
• salt
• pepper
• colby monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté in the same skillet for 1 minute on each side. Whisk eggs and milk together in a bowl until smooth; season with salt and pepper.
3. 3 Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture; sprinkle remaining 1/2 cup shredded cheese on top.
4. 4 Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to bake until filling is puffed and golden brown, about 15 to 20 minutes. Serve warm.

By Karen Griffin

Ingredients

• ✓ basil
• pastry
• butter
• red onion
• spinach
• ricotta cheese
• heavy cream
• parmesan cheese
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9-inch deep-dish pie pan; prick all over the bottom with a fork.
2. 2 Bake crust in the preheated oven for 10 minutes. Remove from the oven and let cool until needed.
3. 3 While the crust is cooling, melt butter in a skillet over medium heat; add onion and cook for 1 minute. Stir in spinach and cook until starting to wilt, about 1 minute. Cover and cook until condensation builds inside the skillet, about 1 minute. Remove the lid, stir to combine, and turn off the heat.
4. 4 Blend ricotta, cream, Parmigiano-Reggiano, eggs, basil, salt, and pepper in a blender or food processor until smooth.
5. 5 Spread spinach mixture evenly over crust, then pour in ricotta and egg mixture.
6. 6 Bake in the preheated oven until the center is set and the top is lightly browned, about 40 minutes. Let stand for 10 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ basil
• bacon grease
• broccoli
• onion
• green bell pepper
• black olive
• garlic
• oregano
• salt
• black pepper
• egg
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a cast iron skillet over medium to medium-low heat. Add 2 tablespoons bacon grease. Stir in broccoli, onion, bell pepper, olives, garlic, oregano, basil, salt, and pepper and cook until vegetables are tender, 7 to 10 minutes. Remove from heat.
3. 3 Beat eggs in a bowl using a fork. Add mozzarella cheese and cooked vegetable mixture and stir to combine.
4. 4 Reheat the skillet over low heat; add remaining bacon grease. Pour egg mixture into the skillet.
5. 5 Bake in the preheated oven until firm and slightly browned, 20 to 25 minutes.

By Father Makes Breakfast

Ingredients

• ✓ basil
• almond
• green onion
• monterey jack cheese
• cheddar cheese
• cream cheese
• thyme
• nutmeg
• black pepper
• salt
• egg
• heavy cream
• ham
• onion
• butter
• bacon
• vinegar
• egg
• water
• shortening
• salt
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 Mix together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, egg, and vinegar. Mix together but do not work too much. Divide pastry into two pieces, cover and chill for 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Form each piece into a round and roll out crust on lightly floured surface. Carefully fit into two 10 inch tart pans.
3. 3 Blind bake tart shells in preheated oven until golden brown. Let cool.
4. 4 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
5. 5 Saute onion in butter until translucent. Divide ham, bacon and onion into two equal portions and sprinkle over the bottom of tart shells.
6. 6 Whisk together cream and beaten eggs. Add salt, pepper, nutmeg, basil, and thyme, and stir well. Pour egg mixture over bacon mixture. Sprinkle cream cheese cubes and grated Cheddar and Monterey Jack cheeses over the top of each filled tart. Sprinkle green onions over cheese, followed by sliced almonds.
7. 7 Bake in preheated 350 degrees F (175 degrees C) oven for 30 to 40 minutes. Let cool slightly, then cut and serve.

By Bettina J

Ingredients

• ✓ basil
• egg
• heavy cream
• half-and-half
• onion powder
• salt
• black pepper
• red pepper flakes
• hash brown potato
• mozzarella cheese
• mild sausage
• parmesan cheese
• sun-dried tomato

Instructions

1. 1 Coat slow cooker with cooking spray.
2. 2 Whisk eggs and cream together in a medium bowl until well combined; season with onion powder, salt, black pepper, and red pepper flakes while whisking until completely combined. Set aside.
3. 3 Combine hash browns and ½ each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil in a slow cooker. Gently toss with fingers until combined. Pour egg mixture over top; smooth top (using a spatula) if necessary.
4. 4 Set aside ½ remaining mozzarella cheese (about 2 ounces). Sprinkle remaining each mozzarella cheese, sausage, Parmesan cheese, sun-dried tomatoes, and basil over top.
5. 5 Cover slow cooker. Cook on Low until center is cooked through and an instant-read thermometer inserted into center reads 160 degrees F (70 degrees C), 6 to 8 hours.
6. 6 Sprinkle casserole with remaining mozzarella cheese, then serve.

By Jones Dairy Farm