Deviled Eggs

Ingredients

12 hard-cooked eggs, peeled and cut lengthwise

1/2 cup Mayo

2 teaspoons dijon mustard

2 teaspoons chives, chopped very fine for filling

2 teaspoons chives, chopped fine for garnish

4-6 dashes of hot sauce, your choice of brand and heat

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Paprika for garnish, or for extra kick, use a light sprinkle of chili powder

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Huevos Rancheros with Queso Fresco

Ingredients

1  (10-ounce) can diced tomatoes and green chiles, undrained

1  (10-ounce) can red enchilada sauce

1/3  cup  chopped fresh cilantro

1  tablespoon  fresh lime juice

2  tablespoons  water

1  (16-ounce) can pinto beans, rinsed and drained

Cooking spray

4  large eggs

4  (8-inch) fat-free flour tortillas

1  cup  (4 ounces) crumbled queso fresco cheese

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

Frittata with Smoked Cheese and Canadian Bacon

Ingredients

Cooking spray

1 1/2  cups  frozen Southern-style hash brown potatoes (such as Ore-Ida)

1/2  cup  chopped onion

1/3  cup  diced Canadian bacon (about 2 ounces)

1/2  teaspoon  salt

1/2  teaspoon  hot sauce (such as Tabasco)

1/8  teaspoon  black pepper

4  large eggs

4  large egg whites

1/4  cup  (1 ounce) shredded smoked cheddar or smoked mozzarella cheese

2  tablespoons  chopped green onions

Green onion strips (optional)

Preheat broiler.

Heat a 10-inch nonstick skillet coated with cooking spray over medium-high heat. Add potatoes, onion, and bacon; saute 8 minutes or until potatoes are golden brown. Remove from pan. Wipe pan clean with paper towels; recoat with cooking spray. Combine salt, hot sauce, pepper, eggs, and egg whites in a medium bowl, stirring with a whisk. Stir in potato mixture, cheese, and chopped green onions.

Heat pan over medium heat. Pour in egg mixture. Reduce heat to medium-low; cook 3 minutes or until bottom is lightly browned, lifting edges and tilting skillet as eggs cook to allow uncooked portion to flow underneath cooked portion.

Wrap handle of pan with foil. Broil 2 minutes or until top is lightly browned and set. Garnish with green onion strips, if desired.