50\u00b0F.
Brown the breakfast sausage in a large pan
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.
ogether with the egg (use only the whole egg).
If too
Preheat over to 350 degrees.
Use cooking spray to completely grease a 6 muffin tin.
Place chopped veggies into muffin tins.
Pour egg whites, equally, over the veggies in the muffin tins.
Bake for 30 minutes or until egg white are cooked completely.
Serve hot or refrigerate and reheat for 30 seconds each in microwave.
esired, and salsa to the egg mixture and stir gently. Remove
5 minutes.
Place 1 egg roll wrapper at a time
own the center of each egg roll wrapper; roll wrapper around
he bottom third of one egg roll wrapper. Fold sides toward
br>Beat butter, sugar, and egg in a bowl until creamy
Drain excess grease.
Place egg roll wrappers on a flat
Let cool slightly.
Place egg roll wrapper on work surface
urface is dry; stack the egg roll wrappers with 1 corner
repared baking dish. Whisk the egg whites, then pour them over
Preheat the oven or toaster oven to 400\u00b0.
Spoon mashed potatoes into a small pyrex custard cup. If the potatoes are refrigerated, microwave the container until the potatoes are hot and malleable, about a minute.
Using the back of the spoon, make a well in the center of the hot potatoes and crack the egg into it.
Sprinkle cheese over the egg and potatoes.
Bake for 10 minutes or until egg is set to your liking.
Season with salt and pepper and enjoy!
Beat egg white until stiff.
Spread on bread making slight hollow in center.
Fill with unbroken yolk.
Sprinkle with grated cheese and fresh ground pepper.
Bake 15 minutes in 350\u00b0 oven. Lunch only.
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.
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!
Brush these, too, with beaten egg. Now prick the base of
Combine the egg substitute or eggs and the sugar in a large bowl and stir with a wire whisk until the sugar is dissolved. Whisk in the remaining ingredients.
In a large bowl, place the egg mix.
Add water slowly, stirring constantly to avoid lumps.
Beat well until slightly fluffy.
Stir cinnamon and nutmeg into the eggs.
In another bowl, mix together the sugar and flour.
Stir into eggs.
Stir in evaporated milk, margarine and vanilla flavoring.