Breakfast casserole

8 slices of bread
10 eggs
1 1/2 cup (or so) pepper jack cheese (shredded or sliced)
1/2 cup milk
1/2 cup (or so) onions, chopped
1/2 cup (or so) red bell pepper, chopped
1 large spear (or 2 smaller) purple asparagus, chopped
2 fresh basil leaves, chopped
1 T minced garlic
canned green chilies (1/2 can)
2 T oil
1 teaspoon red pepper (cayenne)
Salt and Pepper
Thyme
butter to spread on toast
non-stick spray


Sauté the following in 2T of oil in a skillet until soft: onions, red pepper, garlic, purple asparagus, and green chilies. Add salt, pepper, thyme, red pepper, fresh basil to vegetables. Remove from stove to cool. Toast 8 pieces of bread. Butter the toast and place in the bottom of a greased 9X13 pan.  Any extra bread, just tear and place on top of whole pieces. In a bowl, mix 10 eggs, vegetable mix, milk, more salt & pepper, and shredded hot pepper jack cheese (separated). Pour egg mixture over buttered toast. Add additional cheese over the top. Bake 15 minutes covered, then another 15 minutes uncovered at 400 degrees.

Hummus

 

 

Hummus

*Hummus is an Arabic word for “chick pea”

 

1 bag of dried chick peas (garbanzo beans) OR canned garbanzo beans

¼ cup of olive oil

1 jar of sun-dried tomatoes (in olive oil)

minced garlic

garlic salt

basil (fresh or dried and chopped)

lemon juice

salt and pepper

cracked red pepper

 

Boil or pressure cook the dried chick peas until soft OR use canned garbanzo beans. Drain. Place beans in a food processor or blender with olive oil, chopped sun-dried tomatoes with oil, minced garlic, fresh or chopped dried basil, garlic salt, lemon juice, salt and pepper, and cracked red pepper. Blend or process until a smooth paste. Add more olive oil or a little water if too thick to process. Chill. Use pita crackers or bite size vegetable pieces for dipping.