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Cally's Omelet
Breakfast

Cally's Omelet

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
  2. 2 Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
  3. 3 Stir egg beaters into the mixture, and cook 10 minutes, or until firm.

By devin

Veggie Frittata
Breakfast

Veggie Frittata

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
  2. 2 While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
  3. 3 When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
  4. 4 To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
  5. 5 Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
  6. 6 Cut into wedges and serve.

By Egg Farmers of Ontario

Turkey Sausage and Egg Pie
Breakfast

Turkey Sausage and Egg Pie

3.9

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
  2. 2 Place a large skillet over medium heat, and cook and stir the turkey sausage, onion, green bell pepper, mushrooms, and garlic until the turkey is no longer pink, about 8 minutes. Spread the turkey mixture into the prepared pie plate.
  3. 3 Beat the eggs in a bowl with the milk, and stir in the biscuit mix. Pour the mixture over the turkey mixture in the pie dish. Sprinkle with Cheddar cheese.
  4. 4 Bake in the preheated oven until the cheese topping is browned and the pie filling is thickened and bubbling, about 30 minutes.

By VTMOM13

Sausage and Pepper Sunrise Burrito
Breakfast Mexican

Sausage and Pepper Sunrise Burrito

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook sausage, bell peppers, and onion in a medium nonstick skillet over medium heat until sausage is cooked through and vegetables are crisp-tender, 4 to 5 minutes. Remove from the skillet.
  2. 2 Add eggs to the skillet and cook, stirring occasionally, over medium heat until set, about 2 min. Stir in sausage mixture and top with shredded cheese.
  3. 3 Spoon onto tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

By Kraft

Asparagus Omelet
Breakfast American

Asparagus Omelet

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
  2. 2 Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

By Susan Springstead

Easy Egg Tacos
Breakfast

Easy Egg Tacos

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a medium nonstick skillet over medium heat. Sauté red bell pepper, jalapeño pepper, and garlic until softened, about 2 minutes. Add ham and chili powder; sauté until heated through, about 2 minutes. Remove ham mixture to a bowl; cover to keep warm.
  2. 2 Whisk eggs, salt, and pepper in a small bowl or measuring cup.
  3. 3 Melt butter in the same skillet over medium heat; add eggs and cook, stirring gently, until set but still soft, about 2 minutes.
  4. 4 Spoon eggs onto each tortilla. Top with ham mixture, cheese, and onion. Serve with salsa and coriander.

By Egg Farmers of Ontario

Baked Denver Omelet
Breakfast American

Baked Denver Omelet

4.8

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
  2. 2 Melt butter in a large skillet over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Stir in ham; continue cooking until heated through, about 5 minutes.
  3. 3 Beat eggs and milk together in a large bowl; stir in Cheddar cheese and ham mixture. Season with salt and black pepper. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

By MOMINOREGON

Mexican Taco Quiche
Breakfast American

Mexican Taco Quiche

4.4

Prep
20 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Whisk together eggs, milk, salsa, bell pepper, onion, and cheese in a bowl. Season with salt and pepper. Set aside.
  3. 3 Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in taco seasoning.
  4. 4 Spread meat mixture into pie crust placed in a 9-inch pie dish. Pour egg mixture over beef.
  5. 5 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

By RockingItCountryStyle

Dad's Breakfast Pizza
Breakfast American

Dad's Breakfast Pizza

4.4

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x12-inch baking sheet with cooking spray.
  2. 2 Cook the bacon in a large skillet over medium heat, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove bacon pieces with a slotted spoon, and drain on paper towels.
  3. 3 Open up the cans of biscuits, separate the biscuits, and arrange onto the prepared baking sheet so they touch. Press the biscuit dough down to seal them together into a crust that covers the baking sheet.
  4. 4 Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 5 minutes. Do not overbake. Remove from oven.
  5. 5 Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes. Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper; spread the Cheddar cheese all over the pizza. Season to taste with salt and black pepper.
  6. 6 Return to oven, and bake on the top rack until the cheese is melted and bubbling and has begun to brown, about 10 more minutes.

By Holly J Chadwick

Mexican Fiesta Breakfast Casserole
Breakfast Mexican

Mexican Fiesta Breakfast Casserole

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
  2. 2 Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
  3. 3 Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
  4. 4 Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

By rlt11_NMC

Bahamian Chicken Souse
Dinner Caribbean

Bahamian Chicken Souse

4.2

Prep
40 min
Cook
50 min
Total
150 min

Instructions

  1. 1 Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
  2. 2 Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

By Kristal

Abuela's Picadillo
Dinner Caribbean

Abuela's Picadillo

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Cook and stir ground beef in a large stockpot over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain grease.
  2. 2 Heat olive oil in a small skillet over medium heat. Add onion, bell pepper, and garlic to hot oil; cook and stir until fragrant, 2 to 3 minutes. Add to beef in the stockpot.
  3. 3 Pour tomato sauce, water, wine, and hot sauce into the stockpot. Stir in sazón seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
  4. 4 Split olives in half with your fingers and stir into picadillo. Add squash. Simmer until squash is tender and liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

By MarieSoler

Conch Fritters
Appetizer Caribbean

Conch Fritters

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Make the fritters: Mix flour, milk, and egg in a large bowl until smooth. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in conch meat, celery, onion, bell pepper, and garlic.
  3. 3 Drop the batter by rounded tablespoons into hot oil in batches; fry until golden brown on all sides, about 5 minutes. Drain on paper towels.
  4. 4 Make the dipping sauce: Mix ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper together in a small bowl. Serve dipping sauce on the side with fritters.

By Cynthia Russell

Maille® Dijon Shrimp Starter
Appetizer

Maille® Dijon Shrimp Starter

Prep
Cook
Total

Instructions

  1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

5-Ingredient Crab Salad
Lunch Mexican

5-Ingredient Crab Salad

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a medium skillet over medium-high heat. Add onion and green pepper; sauté until tender, about 3 minutes. Stir in crabmeat; saute 3 minutes more.
  2. 2 Transfer crabmeat mixture to a medium bowl. Fold in mayonnaise until well combined. Serve warm or cold.

By PBLAZ

Primavera Noodles
Dinner

Primavera Noodles

4.4

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
  2. 2 Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

By BECKARIAH

Mexican Beans and Rice
Dinner

Mexican Beans and Rice

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
  2. 2 Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.

By Campbell's Kitchen

Moira Mitchell's Quick and Easy Taco Soup

Moira Mitchell's Quick and Easy Taco Soup

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
  2. 2 Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

By abarthle

Cheesy Veggie Soup

Cheesy Veggie Soup

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In one pan, melt 1/4 cup butter over medium heat. Saute the onion, carrot, celery, pepper, and tomato in the melted butter until soft. Using a blender or food processor, puree vegetables with vegetable broth; set aside.
  2. 2 In a separate pot, melt the remaining 1/2 cup butter. Slowly whisk in flour, and then stir in half and half. When warm, slowly stir in cheese until melted. Mix in veggie puree, and serve.

By Doug Matthews

Cauliflower Salad Bowl
Lunch

Cauliflower Salad Bowl

4.7

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
  2. 2 Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.

By Libby

Corn and Green Pepper Salad
Dinner American

Corn and Green Pepper Salad

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
  2. 2 Fill a large bowl with cold water and ice.
  3. 3 Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
  4. 4 Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

By LynneW

CAMPBELL'S® One-Pan Taco Skillet
Dinner

CAMPBELL'S® One-Pan Taco Skillet

4.2

Prep
5 min
Cook
18 min
Total
23 min

Instructions

  1. 1 Heat large non-stick skillet over medium-high heat. Break up meat in skillet; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
  2. 2 Add soup, water, chili powder, and onion powder; stir. Bring to a boil.
  3. 3 Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.

By Campbell's Canada

Grammy's Comfort Meatloaf
Dinner

Grammy's Comfort Meatloaf

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, thoroughly mix together the ground beef, half of one can of tomato soup, instant rice, onion, garlic, Italian seasoning, egg, and green bell pepper; season with salt and black pepper. Reserve remaining tomato soup. Form the meat mixture into a loaf, and place into a 9x13-inch baking dish.
  3. 3 Bake the loaf in the preheated oven until browned and an instant-read meat thermometer reads 160 degrees F (70 degrees C), about 30 minutes. Remove from oven, and cover the loaf with the remaining 1 1/2 cans of tomato soup. Return to oven, and bake until the soup is hot and beginning to form a glaze on the meat, about 10 minutes.

By MaBell

2-Bean Chili
Dinner

2-Bean Chili

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cook beef, green pepper, onion, chili powder, and black pepper in a skillet until browned. Pour off fat.
  2. 2 Add tomato juice and beans and heat through.
  3. 3 Top with cheese, sour cream, green onions, and tomato.

By Campbell's Kitchen