Eggs, Backed

 

Ingredients

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• 1/2 tablespoon butter
• 2 eggs
• 1/8 teaspoon kosher salt
• fresh ground pepper (to taste)
• your choice of toppings and condiments (optional, to taste, for serving)

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Directions

1. 1. Preheat the oven to 375 degrees F.
2. 2. Add the butter to a small baking dish.
3. 3. Bake the butter until it melts, about 1 minute, then use a brush to spread the butter around the inside of the dish.
4. 4. Crack the eggs into a small bowl and then slowly slide them into the prepared baking dish.
5. 5. Sprinkle the eggs with the salt and the pepper and place the baking dish on a baking sheet.
6. 6. Bake until the egg whites are set and the yolks reach your desired firmness, about 12-15 minutes.
7. 7. Serve with your desired toppings.

Notes

• Heat the oven to 375 degrees F.
• Crack the eggs into a small bowl first.
• Set the baking dish on a baking sheet.
• Whites set in about 12-15 minutes, yolks at the firmness you want.

Spinach and Cheese Egg Muffins

 Spinach & Feta Egg Muffins

Prep time: 10 mins | Cook time: 20-25 mins | Yields: 12 muffins

Ingredients

8-10 Large Eggs

2 cups Fresh Spinach (roughly chopped)

1/2 cup Swiss Cheese (shredded)

1/4 cup Milk (optional, for fluffier texture)

Salt & Black Pepper (to taste)

Garlic Powder (a pinch)

Non-stick spray or Olive oil (for the tin)

Instructions

Preheat & Prep: Heat your oven to 350°F (175°C). Generously grease a 12-slot muffin tin. Don't skip this—eggs love to stick!

The Base: In a large bowl, whisk the eggs, milk, salt, pepper, and garlic powder until well combined and slightly frothy.

Layer the Veggies: Distribute the chopped spinach and crumbled feta evenly among the muffin cups. They should be about 2/3 full of "solid" ingredients.

The Pour: Carefully pour the egg mixture over the spinach and feta in each cup until they are nearly full (leave a tiny bit of room for rising).

Bake: Place in the oven for 20–25 minutes, or until the tops are firm to the touch and slightly golden.

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Kneaders A copy Cat Recipe for French Toast

 Ingredients:

1 loaf Kneaders Chunky Cinnamon bread, loaf ends removed
8 large eggs
3 cups milk
1 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. vanilla
2 Tbsp. butter, divided

Directions:

Generously butter a 9×13″ baking dish with 1 Tbsp. of butter. Slice bread into 8 pieces.

Lay 6 slices of bread in baking dish. Cut remaining two slices into smaller pieces to fill gaps.

Whisk eggs, milk, brown sugar, salt, and vanilla in a mixing bowl. Pour mixture over bread.

Cover and refrigerate overnight or for at least 4 hours.

Just before baking, cut remaining 1 Tbsp. of butter into small pieces. Dot bread with butter.

Bake uncovered for 45-50 minutes at 350˚ F.

Enjoy warm with sliced strawberries and whipped cream. Drizzle with Kneaders Famous Caramel Syrup, now available for purchase at every Kneaders location!

Kneaders Famous French Toast

 Ingredients:

1 loaf Kneaders Chunky Cinnamon bread, loaf ends removed
8 large eggs
3 cups milk
1 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. vanilla
2 Tbsp. butter, divided

Directions:

Generously butter a 9×13″ baking dish with 1 Tbsp. of butter. Slice bread into 8 pieces.

Lay 6 slices of bread in baking dish. Cut remaining two slices into smaller pieces to fill gaps.

Whisk eggs, milk, brown sugar, salt, and vanilla in a mixing bowl. Pour mixture over bread.

Cover and refrigerate overnight or for at least 4 hours.

Just before baking, cut remaining 1 Tbsp. of butter into small pieces. Dot bread with butter.

Bake uncovered for 45-50 minutes at 350˚ F.

Enjoy warm with sliced strawberries and whipped cream. Drizzle with Kneaders Famous Caramel Syrup, now available for purchase at every Kneaders location!

Baked Cheesy Eggs

 

Ingredients 

 

• ▢1 teaspoon salted butter -room temperature
• ▢2 large eggs
• ▢2 tablespoons heavy cream (or use whole milk or half and half)
• ▢2 tablespoons shredded Cheddar cheese
• ▢1 tablespoon grated Parmesan cheese
• ▢⅛ teaspoon kosher salt
• ▢⅛ teaspoon freshly ground black pepper

• Heat the oven to 400 degrees F (200 degrees C).
• Coat the inside of an 10-ounce oven safe ramekin with the butter or spray.
• Whisk together the eggs and cream in a small bowl. 
• Stir in the cheeses, salt, and pepper.
• Pour into the ramekin and bake for 15-18 minutes or until eggs are set.
• Let cool 5 minutes and enjoy.

Notes

• Preheat the Oven: Set your oven to 400°F before you begin. This ensures the eggs cook evenly.
• Choose the Right Ramekin: A 10-ounce ramekin works perfectly for this recipe, giving the eggs and cheese just enough room without spilling over.
• Baking Tips: To keep your eggs from overcooking, start checking them a few minutes before the recommended time. They’re ready when the center is set and no longer jiggles. Keep in mind, they’ll continue to firm up for a minute or two after you take them out due to the residual heat.

Deviled eggs

 

Ingredients

 

 

• 6 whole eggs
• 1 whole avocado
• 2 tablespoons sour cream
• ½ medium lemon juiced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 sprigs parsley for garnish
• 2 pinches paprika powder for garnish

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Instructions

 

• Fill a small pot with enough water to cover the eggs by 1 inch. Bring the water to a boil. Carefully add the eggs and cook for 8 to 10 minutes. Remove the eggs from the boiling water with a slotted spoon and transfer them to a bowl or sink basin filled with ice water.
• Peel and pit the avocado. Mash it in a separate bowl. Peel the boiled eggs. Cut each one in half lengthwise (top to bottom) and pop the egg yolks into the bowl with mashed avocado. Mix in sour cream, lemon juice, salt, and pepper until well combined with the yolk and avocado.
• Rinse the egg whites to remove any residue and gently pat them dry.
• Transfer the avocado and egg yolk mixture into a piping bag and carefully pipe it back into the hollows of the egg whites.
• Garnish the deviled eggs with paprika powder and parsley for added flavor and presentation.

Cheese and Ham Fondue Breakfast Casserole from Sherri

 

Healthy Deviled Eggs

Ingredients 6 eggs, hard boiled 1 ripe avocado, peeled and pitted 1 1/2 teaspoons lime juice 3 tablespoons light mayonnaise 1 teaspoon chopped parsley 2 teaspoons ground cayenne pepper 2 cloves fresh garlic, minced Directions Cut eggs lengthwise and remove yolks. Set aside half the yolks in bowl and discard the others. In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, half of the parsley, cayenne pepper and garlic. Spoon mixture into egg whites and garnish with other half of chopped parsley.

Banana Muffin French Toast

French Toast Casserole If you have leftover banana muffins, you can easily turn them into a delicious French toast casserole. This dish is perfect for breakfast or brunch and can feed a crowd. Here’s how to make it: Ingredients: 6-8 leftover banana muffins, sliced into 1-inch cubes 4 eggs 1 cup milk 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup chopped pecans (optional) Butter or cooking spray for greasing the baking dish Preheat the oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray. Arrange the sliced banana muffins in the baking dish. In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until well combined. Pour the egg mixture over the banana muffins, making sure to cover them evenly. Sprinkle the chopped pecans over the top of the casserole, if using. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is set. Let the casserole cool for a few minutes before slicing and serving. This French toast casserole is a great way to use up leftover banana muffins and is sure to be a hit with your family or guests. Serve it with a side of fresh fruit and a drizzle of maple syrup for a delicious and satisfying breakfast or brunch.

Overnight French Toast

 

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1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling    

Directions

Melt butter in microwave & add brown sugar and stir.

Pour into a  9 x 13 pan and spread evenly on the bottom

Beat eggs, milk, & vanilla

Lay single layer of bread on top of mixture

Spoon 1/2 of egg mixture on bread layer

Add 2nd layer of bread

Spoon on remaining egg mixture

Cover with tin foil and place in the refrigerator overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar and serve with warm maple syrup

Crustless Sausage Quiche

1/2 lb sausage, browned & drained
8 eggs (use 10 eggs for a larger dish and less sausage/egg ratio)
2 cups shredded cheese
1/2 – 1 cup milk (I’ve done without milk before and it just gives you a thicker quiche!)

Directions

Brown sausage, drain and set aside. In a mixing bowl, scramble up the eggs and milk. Add cheese and sausage, mix all ingredients well.  It makes a very thick mixture!

Pour into a greased 9 inch pie plate. Bake at 350 for 40 minutes or so. The top will be pretty browned when it is fully cooked all the way through. It tastes yummy browned.  I cut these into 8 pie slices and served.

Fritati -- Elisa

Saute some vegetables:

Onions
Garlic
Zucchini Squash,
Asparagus
Spinach
anything you want

Pour in 8 beaten eggs, salted.  Tilt eggs and veges in the pan from side to side and lift up the corners so the liquid can run underneath.  Cook about half way.  Sprinkle parmesan and sharp cheddar.  Place in oven under broiler for about 5 minutes.  Watch, so it doesn't burn.

Spinach and Cheese Frittata

4 large eggs
2 large egg whites
1 cup fresh baby spinach leaves, chopped
2 T. finely chopped onions, scallions
1/4 t. salt
1/4 t. pepper
1 spray cooking spray
1/2 c. fat-free cheddar cheese

Preheat oven to 400 degrees
In a large bow, beat toether eggs and egg whites; stir in spinach, onions, salt and pepper.

Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over med heat.  Pour egg mixture into skillet and cook until partially set, abt 5 minutes.

Sprinkle cheese over eggs.  Place skillet in oven and bake until cheese softens and eggs firm up, abt 5 minutes.  Remove from oven and let stand 1 minute before cutting frittata into 8 wedges.  Yields 2 wedges per servings.

(from weight watchers eating smart)

German Pancakes

This is a family favorite.  Easy to make, but make sure you beat it for the whole 5 minutes or it won't puff.

6 eggs
1 cup flour
1 cup milk
1/2 cup butter
powdered sugar
fresh strawberries, cooked apples, syrup

Beat together eggs, flour, and milk for 5 minutes.  Meanwhile, heat oven to 425 degrees.  Place 1/2 cup butter in a 9 x 13 glass baking dish.  Put in hot oven just long enough to melt butter.  Remove and pour beaten egg mixture into hot butter.  Bake at 425 degrees for 20 minutes.  Pancake will "grow" up sides of pan.  Cut into slices and top with powdered sugar and fresh strawberries, other fruit, or maple syrup.

Breakfast Quiche

This is our traditional Christmas Quiche.  A single recipe will fill a regular quiche pan.  A double recipe will fill a 9 x 12 baking pan.

SINGLE RECIPE

Grate 2 cups of Jarlesburg Swiss cheese and place in bottom of greased quiche pan.
Cut 1/4 pound of thinly sliced honey maple ham into small pieces.  Toss with grated cheese

Mix the following and pour over the ham and cheese:

2 cups whole milk
4 eggs
pepper, sugar, nutmeg and salt (to taste)

Sprinkle a little paprika over the top

Bake in a preheated oven 425 degrees for 15 minutes.   Turn down heat to 300 degrees and continue  baking for 30 to 45 minutes.

Perfect Eggs

How to Tell if an Egg is Fresh   Place the egg in a bowl or pan with enough cold water to cover the egg: 
If the egg lies on its side on the bottom, the air cell within is small and it’s very fresh.  If the egg stands up and bobs on the bottom, the air cell is larger and it isn’t quite as fresh.  If the egg floats on the surface, it should be discarded. Perfect Eggs:

From Seattle Times March 2005

Baked or shirred: Preheat oven to 325 degrees. Lightly butter a small 5 inch diameter baking dish. Break two eggs into it and dot with l t. butter cut into pieces. Bake unto whites are set and yolks are thickened, l5 to l8 minutes. Season with salt and pepper, and a sprinkling of minced herb such as tarragon, thyme, dill or basil.

Soft-cooked:  Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil, cover and remove pan from heat. Set aside 4 to 5 minutes.

Hard-cooked eggs:  Put eggs in a bowl and cover with warm tap water. Set aside 5 minutes. Drain, Place eggs in a single layer in a saucepan and cover by at least one inch of water. Bring quickly to a boil, cover and remove pan from heat. Set aside l5 minutes. Drain and rinse with cold water. Put ice cubes in pan to help reduce heat quickly. Peel under cold, running water.

Fried: For two eggs, use an 8 inch pan. Use l t. utter or vegetables oil, or a combination of both, per egg. Heat pan over medium, then add fat until it begins to sizzle. Crack eggs into bowl, then add to pan. For sunny-si8de up, cook 4 to 5 minutes, basting top with some of fat. For over easy, cook as for sunny-side up, and then use a wide spatula to carefully turn egg over during last l5 to 20 seconds of cooking. Season with salt and pepper.

Scrambled: Break eggs in bowl and whisk briefly. Season with salt, pepper, fresh thyme, chives or drill, or a little grated Parmesan or Romano. Add up to l T. liquid, cream or milk for richness, or water for a fluffier texture—per egg. Cook in non-stick skillet over medium-low heat with l t. butter per egg. Stir slowly and constantly with heat-resistant rubber spatula until just set and no visible liquid egg remains. Remove from pan immediately.

(Note: Undercooked eggs should not be eaten by young children, elderly or anyone with a poor immune system.)  CeCe Sullivan: csullivan@seattletimes
http://seattletimes.nwsource.com/html/foodwine/2002208599_eggcook16.html

Egg in a Hole

1/4 cup butter, divided
2 slices bread
2 eggs
salt to taste

DIRECTIONS:

1. Melt 1 tablespoon butter in a small skillet over medium heat.

2. Using a glass or cookie cutter, create a hole in the middle of the bread, removing the center so it is perfectly circular. Butter the bread lightly on both sides and lightly fry it on one side, and then turn it over. Crack the egg into the hole in the middle of the bread and fry quickly. Be careful that the bread does not burn. Cooking time abt 10 min. total Serve warm.