egrees C). Spray 12 muffin cups with cooking spray.
Cook
Butter one side of each slice of the bread.
Place 2 cheese slices and a portion of the the green onion between 2 slices of bread, buttered side inches.
Place sandwiches side by side in a 13 x 9-inch baking dish.
Beat eggs, Italian seasoning, salt and pepper with milk.
Pour over sandwiches and let stand for 1 hour or overnight in fridge.
Bake 1/2 hour at 350 degrees F or until hot through and the egg mix is set.
Serve with cream of mushroom soup slightly diluted with milk, heated and poured over the top if desired.
nto 12 if using large cups and 24 if using mini
5 minutes.
Place 1 egg roll wrapper at a time
he bottom third of one egg roll wrapper. Fold sides toward
br>Beat butter, sugar, and egg in a bowl until creamy
urface is dry; stack the egg roll wrappers with 1 corner
Brown sausage and drain on paper towels.
Place croutons in the bottom of a greased 9x13-inch baking dish.
Sprinkle cheese over croutons.
Next add the sausage in a layer over cheese.
Beat eggs, mustard and 2 1/2 cups milk and pour over sausage.
Cover and refrigerate over night.
The next morning, whisk soup and 1/2 cup of milk until all lumps are gone.
Spread over egg mixture.
Bake at 300\u00b0F for 1 1/2 hours or until eggs are set.
preheat the oven to 400 degrees F. Coat 4 (1/2 cup) ramekins or coffee cups with cooking spray and set on a baking sheet.
If cheese is not already grated or shredded, do so now.
in a large bowl, whisk the eggs, egg whites, squash puree, cheese, flour, baking powder and salt until combined. Divide the mixture among the ramekins or cups and bake until the tops are puffed up and the eggs are no longer runny in the center when pierced with the tip of a knife, 13-15 minutes.
Serve immediately.
Combine Egg Beaters, sugar and salt.
Stir in scalded milk and vanilla.
Pour into 5 ounce cups.
If desired, sprinkle with nutmeg.
Set cups in a shallow baking pan.
Add boiling water to a depth of 1-inch.
Bake at 350\u00b0 for about 40 minutes or until a knife inserted in center comes out clean.
Serves 6.
Cook bacon until done, but not crisp.
Generously grease 12 muffin or popover cups.
Line sides with bacon.
Combine crumbs with margarine.
Place 1 tablespoon of crumbs in bottom of each cup.
Carefully place 1 raw egg in each cup.
Season with salt and pepper.
Sprinkle remaining crumb mixture over eggs.
Bake at 350\u00b0 for 15 minutes or until eggs reach stage you prefer.
Drain excess grease.
Place egg roll wrappers on a flat
Preheat oven to 350\u00b0F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
Sprinkle Gruyere and chives evenly in dish.
Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
Pour egg mixture over Gruyere and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.
repared baking dish. Whisk the egg whites, then pour them over
Preheat oven to 450 degrees F.
In a medium bowl, mix peanut butter, garlic powder, lemon juice, soy sauce, sugar, red pepper flakes, water, and vinegar.
Add chickpeas and cabbage; stir well to coat them.
Place a small amount of filling into each egg roll wrapper and roll them up.
Place seam side down on a non-stick baking sheet.
Bake for 10 minutes.
Take out of the oven and turn over each roll.
Bake for 3 or 4 more minutes then serve!
Preheat the oven to 400 degrees. Spray a muffin tin with cooking spray.
Lay a piece of ham into each muffin hole, creating a little ham cup. Crack one egg into each ham cup. Sprinkle with salt and pepper.
Bake the eggs for about 12 minutes - until the white is firm and the yolk is still nice and runny.
Carefully remove each egg from the muffin tin and top with grated cheese, scallions and two slices of avocado.
ogether with the egg (use only the whole egg).
If too
Preheat oven to 375F.
Oil your ramekin (or silpat cup or muffin tin).
Place the ham inside of it, making a nice cup.
Crack your egg into the center.
Top with green onion and cheese.
Salt and pepper to taste.
Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
Pop onto your plate and serve.
For the cups:
Preheat the oven to
Beat the eggs until well mixed.
Add the browned sausage, milk, cheese and soup.
Mix.
Line a 9 x 13-inch pan with 2 cups croutons. Add the above mixture. Bake at 325\u00b0 for 60 to 75 minutes.