Beat the eggs and combine all ingredients, except 1/2 cup cheese; mix well.
Pour in crock pot.
Place on low and go to bed.
Pour remaining cheese over egg bake in the morning and enjoy!
Good served with salsa.
Saute first 4 ingredients in water.
Mix all together.
Put in one pie shell.
Cover with second shell.
Bake at 450\u00b0 for the first 10 minutes, then at 350\u00b0 for 30 minutes or until crust is brown.
Preheat oven to 425.
Cook the hamburger and taco seasoning as directed on seasoning packet.
Beat your eggs with water or milk as you would for scrambled eggs. Don't cook.
Layer the tortilla chips on the bottom of a 9 X 11 casserole dish. I end up using about 2/3 of the bag.
Spread hamburg mixture over the chips.
Pour the egg mixture over chips and hamburg.
Spread salsa over the top and then cover with cheese.
Bake until eggs are fully cooked in the middle of the pan.
Serve with sour cream and salsa.
Spread rolls out like crust on an ungreased pan. Brush with egg. Bake at 375\u00b0 for 11 minutes. Cool. Combine cream cheese, mayonnaise and salad dressing. Spread over crust, then sprinkle with veggies and cheese.
On a cookie sheet, press both cans of crescent rolls flat so all the seams are closed. Brush with beaten egg. Bake at 375\u00b0 for 10 minutes.
If dough puffs up while baking, flatten with spoon. Let crust cool.
Unroll crescent rolls and place in bottom of an ungreased sheet (15 x 10 x 1-inch) or jelly roll pan, pinching the edges of rolls together to seal.
Brush dough with beaten egg. Bake at 375\u00b0 for 11 to 13 minutes. Cool.
Unroll crescent rolls; place in bottom of ungreased 15 x 10 x 1-inch jellyroll pan, pinching edges to seal.
Brush with egg. Bake at 375\u00b0 for 11 to 13 minutes; cool completely.
Combine cream cheese, mayonnaise and Ranch mix until well blended.
Spread over crust; sprinkle with remaining ingredients.
Chill 2 hours.
Cut in bite size pieces.
f filling in center of egg roll wraps.
Wrap envelope
Preheat oven to 400\u00b0F.
Heat butter, flour and milk in a small pan, stirring continuously, until sauce thickens and boils. Remove from heat. Add eggs, smoked haddock and parsley. Season.
Spoon fish mixture into center of squares. Brush edges with water then fold each corner over filling into center and pinch together to seal. Place on a lightly greased baking sheet and brush with beaten egg. Bake for 30 mins, until golden. Serve hot.
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
owl.
Pour egg mixture evenly over the egg bake, letting it soak
Preheat oven to 350 degrees.
Spray a 9- by 12-inch casserole dish with non-stick spray.
Saute the mushrooms and onions in margarine; set aside.
Mix the soup with water; set aside.
Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.
Wash and trim asparagus.
Cook in unsalted, boiling water until almost tender.
Drain the spears, reserving liquid.
Add 3 cups water to liquid and bring to a boil.
Stir in egg noodles and cook until limp but still slightly firm.
Drain well.
icotta cheese and beaten egg.
Stir in veggie mixture.
Add
elted margarine.
Beat together egg and water with a fork
add a little extra beaten egg; if too wet, add a
heese and ricotta cheese with egg substitute, cornstarch and Mrs Dash
For the filling:
Beat egg whites until stiff. Gradually add
GET all ingredients needed for recipe and place in work station
ith the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt