• Artichoke Heart Strata
• Baked Eggs in Cheesy Wild Rice
• Cedarcroft Country Casserole
• Country Breakfast Pie
• Crustless Potato Quiche
• Crustless Quiche
• Dutch Babies
• Egg Dish a la Forget-Me-Not
• Egg Quiche
• Fancy Egg Scramble
• Mini Quiches
• Pesto Souffle
• Quiche Lorraine
• White Peaks on Toast

Baked Eggs in Cheesy Wild Rice
1/4 cup butter 1 cup sliced fresh mushrooms 1/2 to 3/4 cup chopped green pepper or celery 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon white pepper 2 cups half-and-half 1 cup shredded Swiss cheese 4 cups wild rice (about 1 cup uncooked) 8 eggs Add onion if desired	To make cheese sauce: Melt butter in skillet. Sauté mushrooms, green pepper or celery for 3 to 4 minutes. sprinkle in flour, salt and pepper. Cook, stirring, until well blended. Slowly stir in cream, cooking and stirring constantly, until mixture begins to thicken. Stir in cheese. Cook, stirring constantly, until cheese melts. Remove from heat. To make casserole: Stir half of cheese sauce into cooked rice. Spread rice mixture in buttered shallow 7 by 11-inch casserole. Make 8 indentations in rice. Spread spoonful of remaining cheese in each indentation. Break 1 egg into each indentation. Bake, uncovered, in 350-degree oven for 20 to 25 minutes, or until eggs are cooked as desired.
Testing results: Yes, a 7 by 11-inch pan seems small, but the secret to success is adequate depth. The wild rice has to be piled high to accept wells deep enough to contain sauce and eggs. Otherwise, egg white covers the entire top of the pan and baked to an elastic sheet.
Buzz Schultz of the Finish Heritage Homestead in Embarrass, MN, says this is a favorite of overnight B&B guests. Add a little onion, he suggests. After making it as listed above, I agree. Freshly ground pepper and a touch of salt atop the eggs are essential, too. Be sure to butter the baking pan thoroughly. Mine is still soaking in my kitchen; just an overnight bath didn't loosen baked-on cheese and egg. Makes 8 servings.

Cedarcroft Country Casserole From the kitchen of the Cedarcroft Farm Bed & Breakfast, Warrensburg, Missouri
6 eggs 3/4 cup cooked/drained Alewell's Breakfast Sausage 1 medium carrot - chopped 1 long stalk celery - chopped 1/2 green peper - chopped 2 romano tomatoes - cut into small pieces 1 cup mild cheddar - sliced thin or grated 1/4 cup Pioneer Biscuit Mix 1/4 cup milk	Spices (add or change spices to suit your own taste): 2 TB sugar 1/2 tsp seasoned salt 2 tsp each of: medium or coarse ground black pepper, paprika, cilantro, parsley flakes and salt-free all-purpose seasoning grated parmesan cheese
Mix main ingredients together, add spices and stir thoroughly. Butter or spray (Pam) a 9 inch glass or ceramic dish and pour in the mix. Sprinkle with parmesan cheese. Bake at 350° for 40 minutes or until done. Let stand 5 minutes then slice into quarters and serve hot.

Crustless Potato Quiche Something wonderful from the Victorian Inn Bed & Breakfast in Rock Island, Illinois.
5 eggs, beaten 3c. frozen hash browns (26oz) 4 oz. Cheddar cheese 1/2 c. cottage cheese 1 green onion, chopped 1/4 tsp. salt 1/8 tsp. pepper 6 slices crispy bacon, crumbled Paprika	Heat oven to 350 degrees. Grease a 9-inch pie pan. In large bowl, combine all ingredients except paprika and bacon; mix well. Pour mixture into greased pan. Sprinkle with paprika. Bake at 350 for 30 to 40 minutes, or until set. Sprinkle with bacon; bake 5 minutes. Let stand 5 minutes before serving. Makes 6 servings.

Country Breakfast Pie From the kitchen of Gaines Landing Bed & Breakfast in Branson, Missouri.
1 lb. Sausage 9" pie shell, unbaked 1-1/2 cup grated Swiss cheese 1/4 cup chopped green pepper 1/4 cup chopped red pepper 2 Tbsp. chopped onion 4 eggs, lightly beaten 1 cup light cream	Crumble and cook sausage until done. Drain well. Mix cheese and sausage and put in pie shell. Beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour into shell. Sprinkle top with additional red and green pepper if desired. Bake at 375 degrees for 40-45 minutes. Cool 5-10 minutes. Cut into 6 or 8 slices. You can vary the taste by using hot or mild sausage, and by substituting half cheddar and half mozzarella for the Swiss cheese. Mozzarella cuts down the amount of fat. I also use skimmed evaporated milk in place of light cream to further cut down the fat.
For my family, I will add a small can of chopped green chili. Either version is delicious served with salsa. We like it hot, but I do not add the green chili for our bed and breakfast guests except by request. A friend gave me this recipe when we decided to become Innkeepers.

Crustless Quiche
2 eggs 1/2 cup mayonnaise 1/2 cup milk 8 oz. of ham, sausage or bacon, in small pieces 8 oz. of cheese; cheddar or swiss 2 TB Bisquick 1/3 cup chopped green onion; optional 1/2 cup mushrooms, optional	Beat eggs well, stir in other ingredients. If using sausage or bacon, brown meat & drain before adding. Bake at 350 for 40 to 50 minutes in quiche pan or pie plate. Garnish with parsley & cherry tomatoes, slice & serve.

Dutch Babies From the kitchen of Fulton's Landing in Davenport, Iowa.

1/ 1/2 tbsp. butter 1 egg 1/4 cup milk 1/4 cup all-purpose flour 1/4 tsp. almond extract Topping

Preheat oven to 475 degrees. Place butter in 4" ovenproof ramekin and heat in oven until butter melts. While butter melts, beat egg with wire whisk until light, gradually add milk, then flour until smooth. Stir in almond extract and pour batter into hot butter in ramkin, return to oven and bake ten minutes until golden and puffed. Serve at once with powdered sugar sprinkled over top and favorite fruit topping.

Egg Dish a la Forget-Me-Not From the kitchen of Forget-Me-Not Bed & Breakfast, Galena/Elizabeth, Illinois
9 slices white bread in 1/2 cubes, without crust 1 lb grated sharp or mild cheddar cheese chopped chives as desired 9 large eggs 3 cups milk 1 teaspoon dry mustard 1/2 lb diced boiled ham	Butter a 9" x 13" casserole dish. Arrange bread, ham, and cheese in alternate layers. Combine eggs, milk, dry mustard, and chives. Pour over bread and cheese and refrigerate over night. Preheat oven to 350°F. Bake uncovered for about one hour or until firm. Serve with croissants and fresh fruit. Makes six to eight servings.

Egg Quiche Something special from AneMarie's Country Bed & Breakfast in Rapid City, South Dakota.
30 saltine crackers 6 eggs lightly beaten 8 bacon strips cooked and crumbled 2 cups milk 2 cups (8 oz) shredded cheddar cheese 1/4 cup oleo - melted	Crumble crackers into a 11"x7"x2" baking dish. Combine remaining ingredients. Pour over crackers, cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 325 for 45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting. Makes 8 servings.

Fancy Egg Scramble From the kitchen of Hart of Wenona Bed & Breakfast, Wenona, Illinois.
Eggs 1 cup cubed ham 2 T. chopped green onion 3 T. butter 12 beaten eggs Cheese Sauce 2 T. butter 2 T. flour 2 cups milk 4 oz. shredded cheddar cheese dash of pepper	Topping 3 slices soft bread crumbs 4 tsp. melted butter Cook ham and onion in butter until onion is tender. Add eggs and scramble just until set. Fold cooked eggs into cheese sauce. Pour into small casserole and cover with the buttered crumbs. Sprinkle with paprika. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes.

Mini Quiches Something wonderful from Garnet Hall Bed & Breakfast in Effingham, Illinois.
6 mini pastry shells 4 eggs 2 C. of half-n-half 1/2 t. salt 1/8 t. nutmeg Pinch of cayenne powder	Shredded cheese Red peppers Green peppers Onions Mushrooms Cooked bacon or sausage	Mix ingredients together, spoon in shells, bake uncovered in muffin tins at 350 for 30 minutes.

Pesto Souffle From the kitchen of Victoria Tyme Inn B&B in Carlinville, Illinois.
1/2 cup Monterey Jack cheese, shredded 4 large eggs, beaten 1/2 Tbsp. Dijon mustard 1 Tbsp. Pesto 1/2 cup cream Salt and pepper to taste Garnish: Fresh basil and diced tomato	Grease 4 ramekins and divide cheese among them. Whisk together eggs, mustard, pesto, cream, and salt and pepper. Pour egg mixture over the cheese in the ramekins. Bake in preheated 375° F. oven for 18-20 minutes. Garnish with fresh basil leaves and diced tomato. Note: Dried herbs may be substituted for fresh herbs- just cut the quantity by half.

Quiche Lorraine From the Kitchen of the Benson Bed & Breakfast in Oakland, Nebraska

8 oz. Bacon, chopped in small pieces 1 1/2 C. Shredded Swiss cheese 4 Eggs, beaten 1 C. Whipping Cream 1 C. Half and Half 1 T. All purpose flour 3/4 t. Salt Dash of Pepper and Nutmeg

Bake a 10 inch pie shell at 400 for 3 minutes only. Remove from oven and prick bottom and slides with a fork. Bake 5 minutes longer. Remove from oven and cool. Fry bacon until crisp and drain. Place in the pastry shell, adding Swiss cheese next. combine all remaining ingredients stirring well. Pour over cheese layer. Sprinkle lightly with extra nutmeg. Bake at 375 for 45 minutes or until the middle is set. Holds well. Serves 6.

White Peaks on Toast

Separate eggs, saving the yolks in one half of the shell. The shell may be supported in a cup or dish.

Add salt to the whites, a scant 1/8 tsp. per white. Beat the whites until stiff and glossy. Pile the whites on rounds or squares of toast placed on a cookie sheet. Make a hollow in each with the back of a spoon. Drop an egg yolk into each hollow. Bake in a hot oven 400 degrees F until whites are lightly browned, 8 to 10 minutes. Serve at once with bacon or sausage on the side.