FOR IMMEDIATE RELEASE
TUESDAY, OCT. 21, 2008

Raleigh resident wins Incredible Edible Egg
Overnight Breakfast Recipe Contest

RALEIGH – Felice Bogus of Raleigh won first place and $100 for her Carolina Country Breakfast Casserole at the Incredible Edible Egg Overnight Breakfast Recipe Contest at the N.C. State Fair. The contest was sponsored by the North Carolina Egg Association.

Donna Barefoot of Benson won $75 for her second-place entry, Country Morning French Toast. Mary Boury of Knightdale received third place and $50 for her Almond Breakfast Bread Pudding with Peach Topping. Judges also gave honorable mention nods to Emily Jackson of Durham for her Salmon Veggie Frittata and Gail Fuller of Raleigh for her Huevos Rancheros Casserole.

Contest rules called for each recipe to use at least six eggs. Recipes were judged on taste, ease of preparation, creativity and family appeal.

The winning recipe follows:

Carolina Country Breakfast Casserole

• 16 slices toasted white bread, crusts removed
• ¾ lb. sliced or shredded cheddar cheese
• 2 cups chopped country ham
• 8 ounces of frozen collard greens, thawed and drained
• 6 eggs
• 2 ½ cups milk
• Hot sauce to taste

Topping:

• 1 ½ cups Panko breadcrumbs
• 3 tablespoons unsalted butter, melted
• ¼ cup shredded cheddar cheese

Butter a 9x13 inch baking pan and place eight slices of toast in pan, cutting as necessary to cover bottom. Add half of the cheese, all of the ham and collard greens, then remaining cheese. Top with remaining bread slices and press down firmly on top bread layer. Beat eggs, milk and hot sauce together. Pour carefully over bread. Cover and refrigerate for several hours or overnight. Preheat oven to 400 degrees. Mix Panko breadcrumbs with melted butter and cheddar cheese and sprinkle over the dish. Bake for 45 minutes or until the top is golden brown and eggs are set. Remove from oven and let rest for 10 minutes before serving. Serves six.

-nja-2,3

Country Morning French Toast
Second Place: Donna Barefoot of Benson

• 9 slices cinnamon bread
• 2 packages (8 ounces) cream cheese
• 1 cup fresh blueberries
• 8 eggs
• 1 ¾ cups milk
• 1/3 cup maple syrup

Sauce

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup fresh blueberries
• 1 tablespoon margarine

Cut bread in pieces. Place half in 13x9 inch pan. Cut up cream cheese and place over bread. Top with blueberries and remaining bread. Beat eggs, milk and syrup. Pour over bread mixture. Cover and chill over night. Remove from fridge and bake at 350 degrees for 30 minutes covered. Cook 30 more minutes uncovered.

In saucepan, combine sugar, cornstarch and water. Boil 3 minutes. Stir in blueberries, then simmer 10 minutes. Stir in margarine. Scoop French toast with spoon or cut in square. Serve sauce over French toast.

Almond Breakfast Bread Pudding with Peach Topping
Third Place: Mary Boury of Knightdale

• 6 eggs
• 1 cup fat free half & half
• 1 cup 2 percent milk
• 2 teaspoons pure vanilla extract
• 2 teaspoons pure almond extract
• ½ cup sugar
• Dash of nutmeg

Whisk together ingredients and set aside.

• 6 ounces lite cream cheese
• 6 ounces almond paste
• 2 tablespoons 2 percent milk
• 1 teaspoon vanilla
• 1 tablespoons sugar

Combine in a food processor until smooth. Use this to spread on 10 slices of thinly sliced challah bread. Cut these into cubes and place into a greased casserole dish. Pour egg mixture over bread and refrigerate overnight. Following day, bake at 350 degrees for 45 to 60 minutes or until a knife comes out clean when inserted into center.

Peach topping:

• 1 cup peaches
• ½ cup sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 teaspoon cornstarch dissolved in ½ cup water

Process first four ingredients until smooth. Add cornstarch liquid. Boil for 1 minute until thickened. Cool slightly before serving or make the night before, refrigerate and heat the following day.

Salmon Veggie Frittata
Honorable Mention: Emily Jackson of Durham

• 1 can of salmon
• 2 tablespoons of butter or oil
• ½ cup coarsely chopped bell pepper
• ½ cup coarsely chopped red pepper
• ½ cup coarsely chopped onions
• ½ cup sliced mushrooms
• 6 eggs
• ½ cup milk
• 1 tablespoon fajita seasoning
• Salt and pepper to taste
• 1 cup shredded sharp cheese

Prepare chopped vegetables and sauté lightly with 1 tablespoon butter/oil in large skillet. Remove veggies from skillet. Add the remaining butter/oil in skillet over low heat. Crumble the salmon into bottom of skillet. Spread the veggie mixture on top of the salmon. Mix eggs, milk and seasonings together. Pour egg mixture over salmon and veggies in skillet. Let mixture sit over medium heat until eggs mixture is firm around edges and bottom. Remove from heat. Let cool and cover tightly. Place in refrigerator overnight. Next morning preheat overn to 350 degrees. Sprinkle shredded cheese on top of mixture. Place skillet in oven at 350 degrees for 10-15 minutes until frittat is done and cheese is melted. Serve for breakfast, brunch or dinner. About six servings. Optional: serve with salsa.

Heuvos Rancheros Casserole
Honorable Mention: Gail Fuller

• 2 cups shredded frozen hashbrowns
• 1 ½ cups (6 ounces) shredded Monteray Jack cheese with peppers
• 8 ounces smoked cooked chorizo sausage, chopped
• 4 ounces diced green chilies
• 6 eggs
• ½ cup half and half
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 ½ ounces corn chips (Fritos) – coarsely chopped

Spray 8-inch square baking dish with non-stick cooking spray. Spread thawed shredded hasbrowns over bottom of baking dish. Sprinkle ½ cup cheese over hashbrowns in baking dish. Top with chopped chorizo, green chilies and ½ cup cheese. Arrange 1 ounce of corn chips over cheese. Combine half and half, eggs, cumin and chili powder. Beat well.

Pour egg mixture over mixture in baking dish and sprinkle with remaining cheese. Cover and refrigerate at least 8 hours or overnight. Bake at 350 degrees for 30 minutes. Uncover, sprinkle ½ ounce of corn chips and bake an additional 15 to 20 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving. Serves 6