1 tsp oil, vegetable
1 onion, small, chopped
2 garlic, clove, minced
1 pepper, green, or, yellow, chopped
1 tbsp chili, powder
1 tsp oregano, dried
19 oz tomato, canned
1 cup beans, black, cooked
3/4 cup water
2 tbsp tomato, paste
2 tsp sugar, brown, packed
1 1/2 tsp sauce, Worcestershire
4 egg, unshelled
1 tbsp coriander, fresh, chopped or 1 tbsp parsley, fresh, chopped

In nonstick skillet, heat oil over medium heat. Cook onion, garlic, yellow pepper, chili powder and oregano, stirring occasionally, for 5 minutes or until softened. Stir in tomatoes, breaking up with spoon. Stir in beans, water, tomato paste, brown sugar and Worcestershire sauce, bring to boil. Reduce heat and simmer for 10 minutes. With spatula, shape 4 nests in mixture. Crack 1 egg into each; cook for about 8 minutes or until whites are almost set. Cover and cook for about 2 minutes or until whites are just set but yolks are still runny. Sprinkle with coriander.

8 slices bacon
2 large potatoes diced
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon sofrito, (Goya Sofrito)
1/2 teaspoon salt
1/2 teaspoon pepper
10 eggs beaten
1 1/2 cups chopped spinachCrusty bread, for serving
Preheat the broiler.Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.

Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.

In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.

Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.

Cut into wedges and serve with warm crusty bread or whole-grain toast!

1 cup chorizo, sliced into 1/2-inch thick pieces
1/2 cup red onion, diced
2 tablespoons jalapeno, finely diced
1/2 cup red bell pepper
8 eggs
1/2 cup milk
1/2 teaspoon sea salt
1 teaspoon pepper
2 (9-inch) flour tortillas
1/4 cup shredded jack cheese
1/4 cup shredded Cheddar
1/2 cup scallions, diced

Pre heat oven to 375 degrees F.

In a skillet over high heat, cook chorizo. When the sausages are almost cooked through, add the onion, jalapeno, and pepper and saute until vegetables are soft. Remove chorizo mixture to a bowl and let it cool.

In medium bowl, mix eggs, milk, and salt and pepper. Add the chorizo mixture to the egg mixture.

Spray nonstick cooking spray on a pie pan, place 1 tortilla and pour the egg/chorizo mixture into the pan. Bake for 15 minutes. Remove from oven, top with another tortilla and the shredded cheeses and bake for another 5 minutes.

Remove from oven and garnish with scallions. Serve immediately.

3 cups frozen shredded potatoes
1/3 cup butter, melted
1 cup chopped cooked ham (may omit)
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup finely chopped green pepper
3 eggs, beaten
1/2 cup milk
1/2 teaspoon salt (may use seasoned salt)
1/4 teaspoon pepper

Thaw potatoes & press into bottom & up sides of an un-greased 9-inch pie plate; drizzle with butter. Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack for 10 minutes. Combine ham, cheese and green pepper; spoon into potato shell. Combine eggs, milk & seasonings, stirring well; pour over cheese. Bake at 350 degrees for 25 to 30 minutes or until set.

Yield 6 to 8 servings.

8 eggs
1/2 cup half and half cream
4 ounces shredded cheddar cheese
1 cup finely chopped ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion

In a bowl, beat the eggs and cream until light and fluffy. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9 inch square baking dish. Bake at 400 degrees for 35 minutes or until golden brown (center should be firm, not liquidy.) Let stand for a minute or 2 before cutting.

3 eggs
Fresh Mozzarella cheese
4-5 oil packed sun-dried tomatoes, cut in strips
Several leaves of fresh basil, chopped
Salt and pepper
Butter

Melt 2 tablespoons of butter in non-stick skillet. Add a tablespoon of water to the eggs and whisk. Pour eggs into skillet and let cook over medium-high heat until underside is set and beginning to brown. Put several thin slices of the fresh mozzarella cheese on one-half of the egg.
Cover with chopped basil and sun-dried tomatoes. Add a dash of salt and pepper. Fold the empty half of the egg over the filling and cook just until filling is warmed. Serve with bacon and fresh fruit.

3/4 cup medium salsa
1 cup chopped artichoke hearts
1/4 cup grated parmesan cheese
1 cup shredded monterrey jack cheese
1 cup shredded sharp cheddar cheese
6 eggs
1 8oz carton sour cream

Grease 10″ quiche dish. Spread salsa on the bottom. Distribute chopped artichokes evenly over salsa. Sprinkle parmesan cheese over the artichokes. Sprinkle monterrey jack and cheddar cheese over all.

Place eggs in blender or food processor and blend until smooth. Add sour cream and blend. Pour egg mixture over the cheeses.

Bake uncovered in 350 oven for 30-40 minutes or until set.

4 medium/large ripe tomatoes
1 tablespoon extra-virgin olive oil
4 eggs
2 tablespoons fresh basil leaves, snipped
grated Parmesan cheese
salt, freshly ground pepper
4 toasted English muffins

Preheat oven to 400 degrees. Slice top third off each tomato. Scoop out seeds with small melon baller, leaving a thick wall. Rub tomatoes inside and out with olive oil and sprinkle insides with salt. Set tomatoes in baking pan and bake for 5-7 minutes until heated. Carefully break an egg into each tomato. Sprinkle with basil leaves, pepper and Parmesan cheese. Return to oven and bake 8-10 minutes until set but not firm. With a spatula transfer each tomato onto a well-toasted English muffin half. Serves 4

6 eggs
1 cup shredded cheese
1/2 tsp. salt
1/8 tsp. pepper
1 (10 oz.) broccoli, thawed, drained, chopped
1 small onion, chopped
1/2 cup diced roasted red pepper

Whisk together eggs, cheese, salt and pepper; stir in vegetables. Coat 10′ frying pan with cooking spray and heat over medium heat. Add egg mixture, cover and cook 9 – 12 minutes until top is set. Slide onto serving platter.

2 1/2 cups grated swiss cheese (10 oz)
1/8 cup butter
dash of pepper
1 cup heavy cream
12 eggs, lightly beaten

Preheat oven to 340. Grease a 13x9x2 inch glass baking dish. Spread the cheese over the bottom of the baking dish. Dot with butter. Pour half the heavy cream over the cheese. Add the eggs and then the remaining cream. Sprinkle with pepper. Bake for 40-45 minutes or until set. Serves 8.