Breakfasts prepared in the microwave are fast and delicious. These recipes are adaptations of recipes that were in the “Simply Delicious Options” cookbook that came out in 1996.
Denver Omelet recipe
Denver omelets are very popular and an all time favorite.
- 2 tablespoons butter
- 3 tablespoons diced ham
- 2 tablespoons diced green bell pepper
- 2 tablespoons minced onion
- 4 eggs
- ¼ cup milk
- ¼ cup shredded cheddar cheese
There are microwave safe omelet pans but if you do not have one use a deep plate.
Put the butter in the plate and microwave on high for 1 minute or until the butter is melted. Add the ham, pepper and onion. Microwave for 2 minutes and be sure to stir after 1 minute. When the pepper and onion are slightly tender pull the dish out of the microwave and set aside for 1 minute.
Whisk the eggs and milk together in a bowl until well blended. Pour this mixture over the ham mixture and microwave for 3 to 5 minutes. Stir the omelet every minute until the eggs are firm but still moist. Do not over cook the eggs because if you do your omelet will be like rubber. When you omelet is done sprinkle cheese over the omelet and microwave on high 1 minute or so until the cheese is melted. When the cheese is melted the omelet is ready to serve and enjoy.
Mexican Souffle recipe
This Mexican soufflé is unique and delicious. Start preparing your soufflé the night before because your soufflé needs to chill overnight.
- 6 slices white bread, cubed
- 6 eggs
- 1 teaspoon salt
- Dash onion slat
- ½ cup melted butter
- 1 can green chili salsa
- 2 cups milk
- ½ cup shredded sharp cheddar cheese
- Dash dry mustard
- Dash cayenne pepper
- 1 can chopped green chilis
Crack the eggs in a large bowl and beat them with a wire whisk or egg beater. Put the eggs to the side.
In a glass bowl pour the milk and microwave on high for about 2 minutes. Make sure the milk does not boil over. Add the heated milk, salt and onion salt to the beaten eggs.
Spread part of the bread on the bottom of a 9×13 inch glass dish, sprinkle with cheese and chilis and pour in part of the egg mixture. Make another layer of bread, chilis and cheese then pour the melted butter over the the last layer of cheese. Use wax paper to cover and then refrigerate overnight.
Place the soufflé in the microwave and cook on high for 10 to 12 minutes. Let the soufflé set for 5 minutes before serving. Serve the soufflé with green chili salsa.