Tag Archives: eggs

Breakfast Cups

12 slices of thin-sliced deli meat (roast beef or ham)
or 24 thin slices partially cooked bacon (not crisp)
6 slices American cheese, quartered
or 12 tablespoons shredded cheddar cheese
12 eggs

Preheat oven to 350 degrees; spray muffin cups with no-stick spray.

Line each muffin cup with one slice of deli meat to form a bowl, or wrap two slices of bacon around the middle of each cup.

Divide cheese evenly and arrange in each cup. Break one egg onto the cheese.

Bake uncovered at 350 degrees for 20-25 minutes, or until eggs are completely set. Serve warm.

Fruity Breakfast Cups

6 thin slices deli ham
1/4 cup shredded cheddar cheese
2 tablespoons mild salsa
6 canned pineapple slices
6 eggs
salt

Preheat oven to 350. Spray 6 muffin cups with no-stick spray.

Line the muffin cups with ham, then layer the cheese, salsa and pineapple (you may need to cut the pinapple to fit). Crack an egg into the center of each cup and add a dash or salt to each.

Bake at 350 degrees for 20-25 minutes or until egg whites are completely done and yolks are soft. Cook a little longer if you don’t want your yolks cooked hard.

Serve warm with toast.

Lime Poke Cake

Cake:
1 box white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs

Lime Filling:
1 can (14 oz) sweetened condensed milk
3/4 cup whipping cream
1/2 cup lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color

Frosting:
1 small container whipped topping
grated lime peel for garnish

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with non-stick spray.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate at least 1 hour.

Spread whipped topping over cake; sprinkle with lime peel. Add other garnish (lime slices, strawberries, etc.), as desired. Store covered in refrigerator.

Impossible Coconut Pie

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.

In medium bowl, stir all ingredients until blended. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Impossible Banana Custard Pie

1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/2 cup Original Bisquick® mix
1/4 cup sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
2 eggs
1 can (14 oz) sweetened condensed milk
3/4 cup Cool Whip, thawed
1/4 cup coarsely chopped walnuts, if desired

Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir remaining ingredients except whipped topping and walnuts until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.

Spread pie with whipped topping; sprinkle with walnuts. Store covered in refrigerator.

Mystery Pecan Pie

1 9″ pie crust, unbaked
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans

Place pie crust in 9-inch glass pie pan. Heat oven to 375°F.

In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.

In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended.

Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.

Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Sweet Potato Casserole

4 cups sweet potatoes, cubed (or large can of cooked sweet potatoes, drained)
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

Topping
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C).

(If using canned sweet potatoes, omit this step) Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13 inch baking dish.

In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Corn Bread Stuffing

Corn Bread (Gluten Free)

4 eggs
4 cups buttermilk
2 Tablespoons corn oil
4 cups yellow corn meal
1 Tablespoon onion powder
2 Tablespoons baking soda
2 teaspoons sage, rubbed
1 1/2 teaspoons salt
1 Tablespoon sugar (more or less, to taste)
dash of pepper

Grease 13 x 9 x 2-inch pan. Preheat oven to 425 degrees. In large mixing bowl, beat eggs, buttermilk and corn oil with a fork to blend. In another bowl, toss all dry ingredients until blended. Stir into buttermilk mixture just until mixed, pour into greased pan. Bake on lowest rack in oven for 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from sides of pan; turn out onto wire rack. Cool thoroughly.

Corn Bread Stuffing

9 Tablespoon butter, softened, divided for use
1 lb onions, coarsely chopped
1 cup celery, diced
1/2 cup parsley, chopped fresh
corn bread, from above recipe
1/4 cup turkey or chicken broth

One day ahead: Melt 4 Tablespoon butter in heavy skillet and sauté onions slowly about 15 minutes. Add I Tablespoon butter and the celery and sauté 10 minutes. Add parsley and remove from heat; cool and place in airtight container in refrigerator.

Day of dinner: Bring turkey and all stuffing ingredients to room temperature. Crumble corn bread into a large mixing bowl and stir in onion­/celery mixture. Melt remaining 4 Tablespoons butter and drizzle over stuffing, tossing lightly. Sprinkle with just enough broth to moisten and mix lightly again. Makes approximately 4 quarts.

NOTE: If you have any extra stuffing, refrigerate until about 2 hours before dinner. Bake in casserole dish in 375 degree oven for 1 hour.

Pizzelles

1 lb. butter
1 lb. brown sugar
4 eggs
1 jigger whiskey
2 tsp. vanilla
4 cups all purpose flour
1/2 tsp. cinnamon
1 cup finely chopped black walnuts

Cream butter and sugar, then add eggs, whiskey and vanilla. Mix together flour, cinnamon, and nuts; add gradually to the butter mixture. Mix thoroughly.

Oil waffle (pizzelle) iron. Heat iron completely. Then spoon approximately one teaspoon of butter onto iron. Cook until golden brown.

Makes 10 dozen.

Spinach Breakfast Casserole

1/2 cup chopped onion
4 garlic cloves, minced
1 tablespoon butter
8 eggs
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 cup (4 ounces) crumbled blue cheese, divided
2 plum tomatoes, diced
1 plum tomato, sliced, optional

Combine onion, garlic and butter in a small microwave-safe bowl. Cover and microwave about 1 minute (or saute in skillet on stovetop) until onion is tender.

In a bowl, lightly beat eggs with whisk. Stir in onion mixture, spinach, mozzarella, 3/4 cup blue cheese, and diced tomatoes.

Place in a greased shallow 1-qt. baking dish. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Garnish with remaining blue cheese and sliced tomato if desired.