Chive-Ham Brunch Bake

Ingredients:

1/2 cup chopped onion

1 Tbs butter

1 can (5 oz) chunk ham, drained (or any left over ham)

1 medium tomato, chopped

2 cups biscuit/baking mix

1/2 cup water

1 cup (4 oz) shredded Swiss or Cheddar cheese

2 eggs

1/4 cup milk

1/4 tsp dill weed

1/4 tsp salt

1/8 tsp pepper

3 Tbs minced chives

Directions:

In a small skillet, sauté onion in butter until tender. Stir in the ham and tomato; set aside. In a small bowl, combine biscuit mix and water; mix well. Press onto the bottom and 1/2 inch up the sides of a greased 13 x 9 inch baking dish. Spread ham mixture over the crust; sprinkle with cheese. In a bowl, beat the eggs, milk, dill, salt, and pepper; pour over cheese. Sprinkle with chives. Bake uncovered at 350 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

When I make this, I add anything on hand that I would to an omelet. More tomatoes, bacon, mushrooms, olives, etc. I then add an extra egg or two and increase the milk. Delicious.

From The Taste of Home Cookbook

Bacon Quiche Tarts

Ingredients:
1 package cream cheese (6 oz), softened
5 tsp milk
2 eggs
1/2 cup shredded Colby cheese
2 Tbs chopped green pepper
1 Tbs finely chopped onion
1 tube (8 oz) refrigerated crescent rolls
5 bacon strips, cooked and crumbled

Directions:
In a small mixing bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion; mix well. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. (I usually get a little dough from each of the 8 and make 9 total). Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake uncovered at 375 for 18-22 minutes or until a knife comes out clean. Serve warm.

Easy to make. Great for freezing. Great finger breakfast food.

From The Taste of Home Cookbook.

Crock Pot Chicken and Black Beans

3-4 boneless chicken breast halves, cut in strips
1 can (12-15 oz) corn (or frozen), drained
1 can (15 oz) black beans, rinsed and drained
2 teaspoons cumin
1 teaspoon chili powder
1/2-1 onion, halved and thinly sliced
1 green bell pepper, cut in strips (I leave this out)
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste

Combine all ingredients in the crockpot and cook on LOW about 6 hours.
Either warm some tortillas and put crock pot mixture in the tortillas with lettuce, cheese and sour cream or serve over some rice.