Pleasant Country
Ham 'N' Cheese Omelet Roll2 tbs. all-purpose flour
1/4 tsp. salt
12 eggs
2 tbs. Dijon mustard
2-1/4 cups shredded cheddar or Swiss cheese, divided
2 cups finely chopped, fully cooked ham
1/2 cup thinly sliced green onions
Line the bottom and sides of a greased 15-inch x 10 inch x 1 inch baking pan with parchment paper, grease the paper and set aside. In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
Bake at 375 degrees for 30 - 35 minutes or until eggs are puffed and set. Remove from oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining 1/4 cup cheese; bake 3-4 minutes longer or until cheese is melted.
Yield: 12 servings Enjoy! -- Mary Lou and Eugene Mann, Innkeepers
Pleasant Country Bed & Breakfast, Malcom, IA
6 slices bread, buttered
1 cups grated sharp Cheddar, Gouda, Provolone, Monterey Jack or
any other melting cheese
1 cups milk
6 large eggs, slightly beaten
Salt and pepper to taste
Arrange the slices of bread in a single layer in a shallow buttered baking dish.
Sprinkle lightly with salt and pepper. Sprinkle the grated cheese evenly over
the bread. Combine milk and eggs. Stir until blended.
Pour milk mixture over bread and cheese. Cover and refrigerate at least 6
hours or overnight.
As the dish will be chilled when you are ready to bake it, start in cold oven (350 Degrees).
Bake for about 1 hour or until bread custard is puffy and lightly golden. Serve warm.
Yield: 4 servings. Enjoy! -- Gen Humphries, Innkeeper
The Wren's Nest B&B, Columbus Junction, IA
("These layers of bread and custard are good with additional cheese or fruit.")
4 tbs. butter, divided 2 dozen eggs, beaten
2 tbs. flour Salt & pepper to taste
1 cup sour cream
In a small saucepan, melt 2 tbs. butter; add 2 tbs. flour; cook
until bubbling.
Remove from heat; add 1 cup sour cream. Return to heat and stir
until smooth and bubbly. Set aside.
In a large ovenproof skillet, melt 2 tbs. butter. Pour in 2 dozen
eggs, beaten. Add salt and pepper to taste. Cook, lifting to let egg
run underneath. When nearly done, add sour cream mixture and stir. Keep in warmer or cover and
place in oven set on low heat until ready to serve.
When serving, top with any of these: shredded cheddar cheese, chopped green onions, black
olives, or whatever topping you desire!
Serves 8 - 12. Enjoy! -- Jack & Joyce Stufflebeem, Innkeepers,
One of a Kind B&B, Centerville, IA
("These are nice because they hold well if your guests don't get to the table on time!")
Marge's Roost Scrambled Eggs Supreme
1 dozen eggs
2 cups Half'n'Half cream
Salt and pepper to taste
Blend above ingredients in a bowl with a whisk. Don't
overblend! Pour into skillet sprayed with a little cooking
spray. (I use an electric fry pan and turn it to 300-325
degrees.) Stir and watch closely. You may also add 1
cups crumbled bacon or cubed ham.
Serves 6-8. Enjoy! -- Marge & Jack Wheeler, Innkeepers
Marge's Roost B&B, Morning Sun, Iowa
("This is good served with some fresh fruit, a roll or muffin, and hot coffee or tea.")
Polly's
Bed & Breakfast
Ham and Cheese Quiche
24 oz. pkg. hash brown potatoes, thawed
1/2 cup melted butter
1 cup grated Swiss cheese
1 cup grated hot pepper cheese
2 eggs
1 cup diced ham
1/2 cup milk
Brown hash browns; put them in a large (10") pie plate, cover with melted butter and bake at 400 degrees for 20 minutes.
Combine cheese and ham and spread over baked hash browns. Beat eggs and milk and pour over ingredients in pie plate. Bake at 350 degrees for 30-40 minutes.
Top with your favorite salsa; provide "extra" salsa in small bowls. Delicious!!
Yield: 6 servings Enjoy! -- Pauline Reeder, Innkeeper
("My guests really like this quiche and frequently request it.")
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This page was last revised on March 1, 2003.