Some new recipes

While playing around with breakfast casseroles, I found 2 that turned out pretty good.  I made them for Christmas, but have made them again with some little tweaks and think they are better this way!  I love that I can make them the day before, then just get up and put them in the oven for breakfast.

The last recipe was inspired by something that Shalane's sister-in-law posted.  It may sound a little crazy, but I really liked it.  Ken said it was probably something that no one else has ever eaten!

SOUTHWESTERN EGG BAKE

1 lb thick bacon, diced and cooked
1/2 onion, chopped and sauteed till golden brown
10 eggs
1/2 cup flour
1 tsp baking powder
1/8 tsp salt
2 tsp black pepper
dash cumin
1 tsp cayenne chili powder
4 cups shredded Monterey Jack cheese
2 cups cottage cheese
2 (4 oz) cans chopped green chilies
1/2 cup butter, melted

In a large bowl, beat eggs.  Combine flour, baking powder and spices; stir into eggs (batter will be lumpy).  Add bacon, onions, cheeses, chiles and butter.  Pour into a greased 13x9 baking dish.  Bake, uncovered, at 350 for 30-40 minutes or until a knife inserted near the center comes out clean.  Let stand 5 minutes before cutting.


HASHBROWN BREAKFAST

1 lb thick bacon, diced
1/2 onion, chopped
6 eggs, lightly beaten
1 Tbs black pepper
4 cups shredded hash brown potatoes, thawed (must be thawed or you won't have an accurate measure)
2 cups shredded Cheddar cheese
1 1/2 cups cottage cheese
1 1/4 cups shredded Swiss cheese

In a large skillet, cook bacon until it is crisp.  Remove the bacon and pour off most of the bacon grease, leaving a little in the pan to brown the onions.  In a bowl, combine the remaining ingredients; stir in bacon mixture.  Transfer to a greased 9x13 baking dish.  Bake, uncovered, at 350 for 25-40 minutes or until set and bubbly.  Let stand for 10 minutes before cutting.


CRANBERRY CHICKEN PESTO PASTA
I made this for 1 person, so adjust accordingly.

Pasta for one, cooked al dente  (I used a tricolor pasta)
1/2 chicken breast, diced
1 Tbs goat cheese (similar to cream cheese, which could probably be substituted)
1 Tbs cranberry jalapeno jelly (yummy!!)
1 Tbs pesto (I just used the Kirtland brand from Costco)
slivered almonds
craisins

In a stir-fry pan, cook the chicken in a little olive oil until browned.  (The original recipe calls for shredded chicken - your choice.)  Remove the chicken from pan and put the goat cheese, jelly and pesto in the pan.  Let it deglaze the pan and just warm it.  Don't overcook it.  Serve the sauce over the pasta and chicken, topped with the almonds and craisins.