(WFXR) — There are just three days left before Mother’s Day and time is running out to pick up something special for the mom in your life…but what about making her something from the heart? WFXR News has a few recipes — both savory and sweet — that are worthy of a queen!
Cheesy Southwest Egg Bake
- One package (12 oz.) bulk chorizo or spicy pork sausage
- 1/2 cup chopped onion
- 3/4 cup chopped bell pepper (any color)
- 10 eggs
- 1/4 cup whipping cream
- Two cups of shredded pepper Jack or Mexican cheese blend (8 oz.)
- One teaspoon of red pepper flakes
- One can of refrigerated biscuits
- One tablespoon vegetable oil
Heat oven to 375°F. Then, in a 12-inch ovenproof skillet, cook the sausage, onion, and bell pepper over medium-high heat — stirring frequently — until the sausage is no longer pink and then drain. Drain the skillet, remove the mixture from the skillet, and then set it aside.
In a large bowl, beat the eggs and cream before stirring in one cup of the cheese, pepper flakes, and sausage mixture.
Separate the dough into eight biscuits and cut each biscuit into six pieces.
Spread oil in the bottom of the skillet, place the biscuits in the skillet, and pour the sausage mixture over the biscuits. Top with the remaining 1 cup cheese. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
Bacon and Cheese Quiche
- One refrigerated pie crust
- One cup of half-and-half or milk
- Four eggs, slightly beaten
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- Eight slices of bacon, crisply cooked, crumbled (3/4 cup)
- One cup of shredded swiss or cheddar cheese (4 oz.)
- 1/4 cup of grated Parmesan cheese
- One tablespoon of chopped onion (optional)
Heat the oven to 350°F and place the pie crust in a 9-inch, glass pie plate as directed on the box for One-Crust Filled Pie.
In a medium bowl, mix the half-and-half, eggs, salt, and pepper, then set it aside.
Layer the bacon, cheeses, and onion on a crust-lined plate before pouring the egg mixture over the top.
Bake for 40 to 50 minutes or until you can insert a knife in the center and have the knife come out clean. Let it stand for five minutes then cut it into wedges.
Mom’s Cinnamon Twist
- One can of refrigerated cinnamon rolls
Set the icing aside, heat your oven to 400°F, and grease eight regular-sized muffin cups with shortening or cooking spray.
Separate your dough into eight rolls, cut each roll into six pieces, and place six pieces in each muffin cup. Bake the dough for 10 minutes before letting it cool in the pan for two minutes and transferring it to the serving tray.
Meanwhile, transfer the icing to a small, microwavable measuring cup, place the uncovered cup in the microwave, and microwave it on high for six to eight seconds (or until melted). Then drizzle the icing over the bread.