Mix everything together and bake at 350\u00b0 for 45 to 60 minutes in a 9 x 13-inch cake pan (or until knife inserted in center shows that the egg is well cooked).
This can be prepared and refrigerated overnight for a special Sunday morning breakfast.
Preheat oven to 350.
Beat eggs with milk,1 teaspoon of onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Spray 9 x 13 baking dish with cooking spray.
Place hash brown potatoes on bottom of baking dish. Sprinkle remaining onion powder, salt and pepper on potatoes.
Pour egg mixture on top of potatoes.
Evenly spread diced ham on top of eggs.
Evenly spread cheese on top of egg mixture.
Bake for 60 minutes or until knife comes out clean.
nd cover filling; brush with egg wash. Bake 25-30 minutes
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
Preheat a small skillet on medium heat with olive oil.
Mix egg, bacon, and pepper together.
Pour egg/bacon into the skillet.
Line the bottom of the tortilla with cheese and picante sauce.
Cook two eggs like you're making scrambled eggs.
Once the eggs are done (2-5 minutes), scoop out onto the cheese and picante sauce.
Microwave, grill, or just eat!
he rolls.
Break an egg into each roll, top with
alt and pepper.
Add egg mixture to skillet; cook over
Scramble egg substitute with ham.
Place tortillas on broiler pan, top each one with 1/2 of the cheese, 1/2 of egg/ham mixture, 1/2 of baked beans.
Broil 3 in under broiler until cheese is melted and eggs etc are warm.
Transfer to serving plate, top with salsa and slice into forths.
ot pepper flakes.
cook egg whites (I cooked per my
ocolate Crepes:
Whisk together egg, sugar and milk until well
nside of a 6 cup souffle mold and sprinkle it with
Put the egg yolks and sugar in a
ides of a 2-quart souffle dish.
In a heavy
ith salt and pepper. Transfer souffle base to a large bowl
nd sugar eight 6-ounce souffle dishes, including the rim of
1-1/2-quart souffle dish and wide enough to
1 1/2 -quart souffle dish by greasing with softened
f necessary.
For the souffle: Butter and flour a 2
25\u00b0F. Grease 6 small souffle dishes. Sprinkle bases and sides