Preheat the oven to 175C/350°F.<
Drop small spoonfuls of cream cheese into scrambled egg mixture and whip.
Cook in the usual fashion.
This just adds a special touch to your eggs.
Split hamburger buns and spread split side with a layer of deviled ham.
Top with a thin slice of onion, 1 scrambled egg and a layer of grated American cheese.
Broil until cheese melts.
Preheat the oven to 400\u00b0F. Wrap the
dges. Cook until the runny egg starts to thicken.
Turn
br>Layer Swiss cheese, ham, scrambled egg and American cheese, in order
Scramble egg.
Combine the scrambled egg with rice, sesame oil, and soy sauce. Mix until everything is well-combined.
You can adjust soy sauce according to personal taste.
Set the oven to 350\u00b0F Make up vol au vents, brush with beaten egg to glaze, and cook for 10 minutes.
Leave to cool.
Beat the eggs together and season with salt and freshly ground black pepper.
Cook over a gently heat until lightly scrambled.
Stir in the smoked salmon and then fill each vol au vent, before placing lid on top.
Serve immediately.
Saute ham and green onions in 3 tablespoons butter in a large skillet until onion is tender.
Add eggs and cook over medium-high heat, stirring to form large, soft curds.
When eggs are set, stir in mushrooms and Cheese Sauce.
Spoon eggs into a greased 13 x 9 x 2-inch baking pan.
Combine 1/4 cup melted butter and crumbs, mixing well.
Spread evenly over egg mixture. Sprinkle with paprika.
Cover and chill casserole overnight.
Uncover and bake at 350\u00b0 for 30 minutes or until heated thoroughly.
Preheat oven to 375 degrees F (190
second jug. Gradually whisk egg mixture into flour until smooth
Break egg into microproof bowl.
Add milk, shredded cheese and seasonings; blend together.
Cover with waxed paper.
Cook in microwave oven at power level 6 for 1 minute.
Stir egg.
Cook in microwave oven at power level 6 for 1 1/2 additional minutes. Stir egg, let sit for 2 minutes, then serve.
In a large skillet, saute the ham and green onions until onions are tender.
Add eggs and cook over medium-high heat, stirring, to form large, soft curds.
When eggs are set, stir in mushrooms and Cheese Sauce.
Spoon eggs into 9 x 13-inch greased baking dish.
Combine 1/2 stick melted butter with the crumbs. Mix well.
Sprinkle evenly over egg mixture.
Cover and chill overnight.
Uncover and bake at 350\u00b0 for 30 minutes or until thoroughly heated.
Serves 12.
Spray a small frying pan with nonstick spray and warm over medium heat. Add the tomatoes and spinach. Cook until spinach is wilted and tomatoes are sizzling.
Add the egg and stir to mix with spinach and tomatoes. Cook for a few minutes per side until the egg is done to your likeness. Top with feta cheese, salt and pepper.
Coat large skillet with cooking spray; place over medium high heat.
In bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended.
Pour into skillet and scramble just until barely set, about 2 1/2 minues (egg mixture should be slightly wet; be careful not to overcook).
Remove from heat and gently fold in salsa.
Place 1/6 of eggs on top of each muffin bottom.
Top with tops.
NOTES:
Add additional fresh sliced tomato, roasted red pepper and/or jalapeno slices if desired.
Preheat oven to 375.
Lightly grease
nd heat well. Mix beaten egg and sugar together. Pour into
ew minutes.
Add the egg and swirl it round in
Preheat oven to 350\u00b0F.
Brown sausage; drain well.
In a bowl mix EggBeaters with onion, green peppers, salt, pepper and garlic powder.
Stir in sausage and cheese.
Spoon 1/3 cupfuls into greased muffin cups.
Bake at 350\u00b0F for 20-25 minutes or until a knife inserted comes out clean.
Beat eggs slightly.
Add milk and salt and mix well.
Add bacon or cheese.
Melt margarine in a 9 x 13-inch pan in the oven. Add egg mixture.
Bake at 350\u00b0 about 30 minutes.
Stir several times.