For Egg Rolls:
Preheat oven to
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.
HINT: Put egg roll wrappers in freezer the
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.
any traditional recipes for Typsy Laird.).
How to make the Egg Custard
n a baking sheet. Broil for about 5 minutes to get
Brown sausage and drain.
Place over bread broken up in casserole dish.
Sprinkle Cheddar cheese over sausage.
Beat eggs and add milk, mustard, seasoned salt and pepper.
Pour egg mixture over rest of casserole and let stand in refrigerator overnight. Bake at 350\u00b0 for 45 minutes.
Serves 6.
repared baking dish. Whisk the egg whites, then pour them over
egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover
f loaf.
Brush with egg glaze.
Place on the
For the cornbread; (the cornbread can
Combine ingredients for white sauce in casserole dish.
Heat in microwave for 3 minutes at a time, stirring inbetween, until gravy consistency.
stir in corn, eggs, and sausage.
top with bread pieces.
slice 2 hard boiled eggs and arrange on top of bread crumbs.
bake at 375 for 25 minutes.
In skillet, fry sausage, then drain, running hot water over sausage; let cool.
Butter bread (one side only) using Butter Buds.
Grate Cheddar cheese.
Alternate layers of bread pieces and cheese.
Beat egg whites or Egg Beaters with salt and milk.
Pour over mixture and let cool in refrigerator overnight.
Bake in 350\u00b0 oven for 40 minutes.
For the casserole: If you're using meat, brown it, drain the fat, add a little water & add taco seasoning. I've done it with or without meat - it's good both ways. Add all other ingredients to pan & heat those up. Dump in the bottom of a greased casserole dish.
For the Cornbread Topping: Mix together liquids, and then add dry ingredients. Dump this on top of the bean mixture and bake at 350 for 30 minutes.
Beat all ingredients together.
Pour into 9x13 dish.
Bake at 375 degrees for 15 minutes, then 325 degrees for 40-45 minutes.
Serve with salsa.
Saute onion and zucchini.
Place in bottom of 9-inch casserole.
In separate bowl, mix together egg and grated Parmesan cheese.
Pour on top of zucchini.
Add tomato sauce.
Top with shredded Mozzarella.
Bake at 325\u00b0 for 25 minutes.
Cook the egg noodles in the broth left from the chicken; drain. Reserve 1 cup of broth for the casserole. Mix the Velveeta cheese, soup and the chicken. Top with the shredded Cheddar cheese and bake at 350\u00b0 for 20 minutes or until bubbling around edges.
Mix cheese, bread and flour.
Add cooked and drained sausage. Put in 9 x 13-inch casserole dish.
Beat eggs; add milk and condiments.
Pour mixture over ingredients in casserole.
Let stand overnight in refrigerator.
Bake at 325\u00b0 for one hour or until set in middle.
Let cool 10 minutes before serving.
Serves 10 to 12.
Combine flour, salt and butter in large bowl.
Add eggs, cottage cheese, chilies and Jack cheese.
Pour into lightly greased casserole.
Garnish with pimientos and pepper.
Bake, uncovered, at 375\u00b0 for 30 minutes.
br>Sprinkle over top of casserole.
Cover and refrigerate 2