Preheat oven to 350.
Spray muffin tin with non-stick cooking spray.
Add one cracked egg to each tin and whisk the yolk.
Add your toppings, saving the cheese for last.
Bake 30 minutes or until eggs are completely cooked.
Cool and serve.
with your balloon attachment, beat egg whites until a little foamy
Preheat oven to 425\u00b0F (220\u00b0C).
Beat egg and milk together.
Mix breadcrumbs, oregano, salt and pepper.
Dip turbot fillets into the egg/milk mixture then coat with breadcrumbs mixture. Layy coated turbot fillets side-by-side in a greased baking pan.
Mix lemon juice, water and melted butter and pour over turbot fillets sprinkle with minced almonds and onions.
Bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.
Preheat oven to 350 degrees F (175 degrees C).
Whisk egg in a bowl; mix pineapple, milk, sugar, and tapioca into egg. Pour mixture into an 8-inch square baking dish.
Bake in the preheated oven until sauce has reduced, about 30 minutes. Sprinkle with cinnamon.
owl. Place bread crumbs and egg whites into 2 separate bowls
Mix all ingredients except egg roll wrappers.
Place wrappers
In a mixing bowl, combine egg and sour cream.
Stir in corn bread mix, salt and pepper.
Add corn; mix well.
Pour into a greased 11 x 7 x 1 1/2-inch baking pan.
Bake, uncovered, at 400\u00b0 for 25 to 30 minutes or until golden brown.
Yields 8 servings.
Preheat oven to 375\u00b0F
Mix meat, cheese, parsley, egg and garlic.
Shape into 12 meatballs.
Place in foil-lined 15x10x1- inch baking pan.
Bake 25 minutes or until cooked through.
Heat oven to 400\u00b0.
Line a 15 x 10-inch jelly roll pan with foil (for easy cleanup).
Mix all ingredients in a large bowl until well blended.
Form into 1 1/2-inch balls using a heaping tablespoonful mixture for each.
Place 1/4-inch apart in the lined pan.
Bake 12 to 15 minutes until browned and no longer pink in center.
Preheat oven to 375\u00b0F.
In a small mixing bowl, mix thyme, garlic powder, cajun seasoning, onion powder, black pepper, and bread crumbs.
In a separate bowl, beat one egg.
Spray a 13\"x9\" baking dish with a nonstick coating.
Dip chicken breasts in beaten egg and then in bread crumb/seasoning mixture to coat.
Arrange in baking dish leaving a small gap between each chicken breast.
Bake on the middle oven rack for 25-30 minutes, turning once (optional - I never do).
se a paper plate). Place egg in a separate shallow dish
00 degrees.
On the Egg Roll Wrapper package there is
Preheat oven to 425\u00b0F (220\u00b0C).
Beat egg and milk together.
Mix breadcrumbs, oregano, salt and pepper. Dip haddock fillets into the egg/milk mixture then coat with breadcrumbs mixture.
Lay coated haddock fillets side-by-side in a greased baking pan.
Mix lemon juice, water and melted butter and pour over haddock fillets sprinkle with minced almonds and onions and bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.
o form a seal. Brush egg white over each samosa and
Melt margarine in a 9 x 12-inch baking dish in oven. Cut chicken breasts in 1/2 (8 pieces).
Dip chicken in egg, then bread crumbs.
Lay chicken in margarine, then over.
Bake uncovered at 350\u00b0 for 35 to 45 minutes.
3x9-inch baking dish. Mix egg, cheeses, and pesto sauce until
Preheat oven to 350 degrees.
In a bowl, combine pancake mix, milk, oil and egg.
In an 8-inch ovenproof skillet, melt butter over medium heat.
Stir in brown sugar,cinnamon and apple slices.
Saute until sugar is dissolved.
Pour batter over apple mixture.
Cook uncovered, over medium heat until bubbles form on top of pancake.
Place in oven and bake, uncovered, at 350 degrees for 12-17 minutes or until golden brown. Invert onto a serving platter or large enough plate. Serve with syrup.
Heat oven to 475\u00b0.
Beat cream cheese, sugar, salt, flour, orange peel, lemon peel and 2 of the eggs in a large bowl until smooth.
Continue beating, adding remaining eggs and egg yolk, 1 at a time.
Beat in 1/4 cup whipping cream on low speed.
Pour into crusts.
Bake 15 minutes.
Reduce oven temperature to 200\u00b0 and bake 1 hour.
Turn off oven; leave cheesecake in oven 15 minutes.
Cover and refrigerate at least 12 hours but no longer than 48 hours.
In a mixing bowl, combine egg and sour cream.
Stir in cornbread mix, salt and pepper.
Add corn; mix well.
Pour into a greased 11 x 7 x 1/2-inch baking pan.
Bake, uncovered, at 400\u00b0 for 25 to 30 minutes or until golden.
Yields 8 servings.
Whisk all ingredients together and place in a buttered 13x9x2 glass baking dish. Bake at 350* for 40-45 minutes till knife inserted in the middle comes out clean.