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Posts Tagged ‘Egg dish recipes’

Recipes from A Bed of Roses: Italian Egg Cups with Proscuito de Parma

February 15th, 2015 by abedofroses

Smoky and light Italian Egg Cups

Smoky and light Italian Egg Cups

Proscuito de Parma makes these convenient individual serving, crustless quiches just heavenly. The smoky flavor permeates the entire dish. We prefer thinly sliced Proscuito that is imported from Parma rather than the domestic varieties. Relatively low-fat, using non-fat yogurt in the egg filling, you can make this dish even healthier by using a low-fat grated Mexican cheese. It’s still delicious!

Serves 6

  • 1 Tbs. Olive Oil
  • 1 small chopped onion
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • Italian seasoning blend
  • 1 cup grated Mexican blend cheese
  • 1 cup freshly grated Parmigiano Reggiano
  • 6 slices of Proscuito de Parma
  • 8 eggs
  • 1 cup plain non-fat Greek Yogurt
  • 1 Tbs. Dijon mustard
  • Fresh thyme, finely chopped
  • Fresh chives, snipped
  1. Preheat oven to 350°.
  2. Coat 6, 10-oz. Ramequins with non-stick cooking spray.
  3. Sauté onions and peppers in olive oil, seasoning generously with Italian seasoning mix while cooking.
  4. Drape one slice of trimmed Proscuito in the bottom of each Ramequin, lining the cup and draping slightly over the side.
  5. Cover the Proscuito with a Tbs. or two of the sautéd vegetables.
  6. Mix together the cheeses and top the vegetables with half of the cheese.
  7. Whisk together the eggs, yogurt and mustard in a medium bowl until smooth
  8. Pour egg mixture over the cheese and vegetables in each Ramequin filling them to about ¾.
  9. Top with remaining cheese.
  10. Sprinkle with fresh thyme, freshly ground pepper and snipped chives.
  11. Place Ramequins on a jelly roll pan and bake for 30 minutes until eggs are set and tops are browned slightly.

Recipes from the Kitchen of A Bed of Roses B&B – A Cinco de Mayo Breakfast Egg Casserole

May 4th, 2012 by abedofroses

Eggs and jalapenos

Eggs and spicy chiles are a great combo

Start Cinco de Mayo off right with a delicious Breakfast Casserole with a Mexican flair! Just about every B&B has some version of this crust-less Mexican quiche and it’s easy to see why. It’s easy to make, easy to adapt to more or fewer guests, and it’s sure to please everyone. It starts out mild but you can spice it up to taste or add a spicy salsa on the side. I serve mine with a spicy apple salsa that combines sweet and spicy flavors for an unusual twist.

Serves 8


  • 10 eggs
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups cottage cheese
  • 4 cups shredded Mexican cheese blend
  • 2 small cans of chopped green chiles
  • 1 diced jalapeno (optional)
  • 8 Tbs melted butter

Spicy Salsa:

  • 3 Granny Smith Apples
  • 1 red apple
  • 1 diced jalapeno
  • 1/4 cup diced onion
  • juice from 1/2 lime
  • 1 Tbs jalapeno jelly or to taste


  1. Preheat oven to 350°.
  2. Combine the first 9 ingredients, eggs through butter, in a large bowl.
  3. Pour into a greased 9”x12” glass baking dish and sprinkle with paprika.
  4. Bake 40 minutes. Let sit for 5 minutes and cut into 8 pieces.
  5. Combine salsa ingredients and serve alongside the eggs