Egg Recipes II

Articles in this Topic Discussions in this Topic

Nov 16, 2001

Egg Hints:
1. Don?t wash your eggs before you store them. You?ll wash off the natural protective covering.
2. Don?t store eggs in the door of the refrigerator. The temperature changes every time you open the door.
3. There?s no nutritional difference between brown and white eggs. So pick the variety that pleases your eyes and pocketbook the most.

*Cheesy Egg Bake*
Great for brunches

2 cans cream of shrimp soup
1 c. half & half
4 tsp. instant minced onion
1 tsp. prepared mustard
2 c. shredded Swiss cheese
12 eggs
12 (1/2 inch) thick slices of sourdough French bread, buttered & halved

In saucepan combine first 4 ingredients. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Pour 1 cup of the sauce into each of 2 (10 x 6 x 1 inch) baking dishes. Break 6 eggs into sauce in each casserole. Carefully spoon remaining sauce around eggs. Stand French bread slices around edges of casseroles with crusts up. Bake in 350 degree oven for 20 minutes or until eggs are set. Sprinkle with snipped parsley, if desired. This makes 12 servings, enough for a grand brunch. It is easily cut in half. Serves 12.

*Green Chile Egg Casserole*
Spicy and easy to make

2 cans of green chilies (4 oz.)
4 c. shredded cheddar cheese
2 c. milk
1 c. buttermilk biscuit mix
6 eggs

Heat oven to 350 degrees. Grease a 9 x 13 inch casserole. Sprinkle green chilies and cheese in bottom of dish. Beat milk, eggs and biscuit mix until smooth. Pour over green chilies and cheese. Bake 30 minutes or until knife comes out clean. Cut in squares. Serve warm.

*Spicy Egg Strata*
Good meals for a crowd

16 slices bread
1 lb. grated sharp cheese
4 c. milk
6 eggs
1 lb. cooked sausage (opt.)
2 tsp. dry mustard
2 tsp. salt
1 tsp. pepper
1 can green chilies

Use 3 quart baking dish - cut bread in quarters. Layer 1/2 bread, salt, pepper, mustard, peppers, cheese and (sausage); repeat. Mix eggs and milk, pour over all. Bake at 350 degrees for 30 to 45 minutes, uncovered. Serves 10.

*Mushroom & Egg Strata*
Another great brunch recipe

12 oz. fresh mushrooms
8 tbsp. butter or margarine (low fat works well)
1 c. chopped onion
1 tsp. salt
1/8 tsp. black pepper
1 (8 oz.) loaf Italian bread, thinly sliced
3/4 c. hot milk (low fat or skim works well)
1 c. shredded cheddar cheese
6 hard-cooked eggs, sliced
1 c. low fat dairy sour cream at room temp.
1/2 tsp. paprika

Rinse, pat dry and slice mushrooms (makes about 4 cups). In a large skillet, melt 2 tablespoons of the butter. Add mushrooms, onion, salt and pepper; saute until tender, about 3 minutes. Set aside. In a greased 12 x 8 x 2 inch casserole, arrange half of the bread. Pour milk over it. Sprinkle with cheese. Spoon reserved mushroom mixture over cheese. Arrange eggs over mushrooms. Top with remaining bread. Melt remaining butter; stir into sour cream along with paprika. Spread evenly over the top of the casserole. Bake at 350 degrees, uncovered, until hot and lightly browned, about 30 minutes. Makes 8 servings.

Go To Page: 1 2

The copyright of the article Egg Recipes II in Country Cooking is owned by Shawn Price. Permission to republish Egg Recipes II in print or online must be granted by the author in writing.