Beat eggs; mix in cottage cheese, grated cheese and seasonings.
Stir in chopped chilies.
Bake at 350\u00b0 for 30 minutes.
Double recipe for 9 x 13-inch pan.
The night before:
Butter bread and place in a buttered baking pan.
Sprinkle part of cheese on top.
Beat eggs well.
Add milk and salt and pepper to taste.
Pour over bread and cheese.
Cover and allow to stand in refrigerator overnight.
Allow to come to room temperature the next day.
Place in a 350\u00b0 oven for 1 hour (or more).
Fondue is done when a knife is inserted and comes out clean.
Serves 8.
Dice enough cantaloupe to make 1 cup.
Set aside.
Cut remaining cantaloupe into thin wedges for garnish.
Refrigerate until before serving.
repared baking dish. Whisk the egg whites, then pour them over
Spray a 9x13-inch baking dish with non-stick cooking spray. Tear 6 slices of bread and place into the baking dish.
Add 1 pound of cooked sausage.
Add 1 chopped onion and 1 chopped Granny Smith Apple.
Toss together in the baking dish.
In a bowl, whisk together eggs, milk and salt and pepper. Pour over the bread, sausage and apple mixture in the baking dish.
For best results, refrigerate overnight. Bake at 350\u00b0F for 45-55 minutes.
Serve Sausage Apple Egg Casserole with fresh fruit.
Soak noodles in very hot water for 10 minutes.
Drain.
Rinse with cold water.
Cut into 3-inch lengths; set aside.
Chop green and yellow onions and cilantro (also, cabbage and carrots if not going with the packaged coleslaw).
Mix all ingredients together.
Heat oil (med high heat).
Peel rice skin wraps apart, put about 1/2 cup mix on egg roll wrap.
Roll it up.
Seal with egg.
Cook for about 10 minutes.
25\u00b0 for 35 minutes.
Grate egg yolks; sprinkle over casserole.
Pour frozen vegetables into 1 (9 x 13-inch) casserole, sprayed with Pam to prevent sticking, approximately 1/2-inch deep. Sprinkle some of the cheese over vegies.
Sprinkle a small amount of lemon pepper over cheese.
Then, add remaining vegies and cheese.
Pour egg mixture over top.
Bake in 350\u00b0 oven until cheese melts and vegies are done (1 hour).
Cooking time can be reduced if vegies are precooked 8 minutes in microwave.
Shanghai vegetables are available at Price Club.
Spray 9 x 13 metal pan with Pam.
Preheat oven to 325 degrees.
Line bottom of pan with two cans of the chiles.
Spread longhorn cheese over the chiles.
Cover with remaining two cans of chiles.
Spread Monterey Jack cheese over top.
Beat egg whites until stiff.
Set aside.
Beat yolks slightly with milk and seasonings.
Add yolks to whites; pour over layers of chile and cheese and smooth top.
Bake 45 to 60 minutes or until firm. Serves 12 for brunch.
Combine all ingredients.
Pour into greased casserole.
Bake at 350\u00b0 for 1 hour.
Great for brunch!
Spread frozen bread with oleo; cut into cubes.
Combine with ham, cheese, salt and pepper.
Beat eggs until foamy; stir in milk. Add egg mixture to other ingredients, stirring well.
Pour into a 9 x 13-inch pan and refrigerate overnight.
Bake at 350\u00b0 for 1 hour. Serve immediately.
This recipe is great for brunch.
Preheat the oven to 350\u00b0F. Cut the bread into cubes and place in an 6 cup casserole dish.
Put the bacon in a non-stick frying pan and cook, tossing, until browned, then drain on paper towels. Sprinkle the cheese, bacon and pepper over the bread in the dish.
Beat the eggs in a large bowl with a fork. Add the milk and worcestershire sauce, season to taste, and beat until combined.
Bake for about 35 mins or until set. Sprinkle with parsley and serve.
Brown sausage; crumble bread in bottom of baking dish.
Beat other ingredients together; pour over bread and sausage.
Put grated cheese on top of mixture.
Refrigerate overnight.
Bake at 325\u00b0 for 30 to 45 minutes.
Serve hot.
Great for brunch.
stirring, on low heat for 5 mins, or until caramelized
any traditional recipes for Typsy Laird.).
How to make the Egg Custard
Cut sausages into small slices.
Layer croutons, sausages and cheese.
Should make 2 layers in a 9 x 12-inch baking pan.
Mix eggs, milk and mustard until foamy.
Pour evenly over croutons, cheese and sausages.
Refrigerate overnight.
Bake at 350\u00b0 for 35 to 45 minutes; if glass pan is used, 45 minutes.
Great for brunch. Make the night before and bake in the morning.
Serves 8 to 12.
Grease a 12-cup muffin tin.
Remove crust from bread.
Place one bread slice in each muffin cup; push down gently so it looks like a cup with 4 corners.
Drop a raw egg into each cup. Sprinkle with salt and pepper.
Top each egg with 1/2 teaspoon of butter.
Bake at 350\u00b0 for 15 minutes or until eggs are cooked and bread is toasted.
Makes 6 servings.
Beat eggs until frothy (about 1 minute).
Add milk and mustard, set aside.
Combine flour, baking powder and salt.
Add to egg mixture and stir until thoroughly mixed.
Fold in crabmeat. Add cheese cubes.
Bake in uncovered 9 X 5 X 3 loaf pan at 350 degrees for 55-60 minutes.\tTest with toothpick for doneness. Cool for 10-15 minutes.
Slice and top with salsa.\tSlices reheats and freezes well.
ell; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce
Pre-heat oven to 180.C.
Cut lamb into cubes and cut apricots, if using, in half.
Coat lamb in flour and place in a non-stick pan coated in oil to brown and seal in the juices.
Place all remaining ingredients in a large oven-proof casserole dish (with a lid) and stir until combined.
Place lid on casserole dish and cook for approx 90 mins or until vegetables are cooked to your liking.
Serve over rice.