Cheesybakedegg Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set, about 1 hour.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
• Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
• Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
• Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
• Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.

Steps:

• Preheat oven to 350°. Beat ricotta and cream cheese until smooth. Add eggs, butter, salt and pepper; beat until blended. In another bowl, whisk flour with baking powder; add to egg mixture. Stir in Gruyere and chives. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan., Bake, uncovered, until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

Steps:

• Heat the oven (350F/180C/Gas 4). Grease an ovenproof dish well with some butter.
• Grate the cheese and cover the base of the dish with half of the cheese. Break the eggs, one at a time, into a cup, then slide them carefully on top the cheese. Season well with the salt and pepper, and cover the eggs completely with the rest of the cheese.
• Dot with the butter and bake in a hot oven for about 15 minutes, until the cheese is bubbling and the eggs are just set. Serve at once, with crusty French bread, roll, or crisp toast, or a salad.

Steps:

• Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
• Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.
• Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.
• Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes. Cool slightly before slicing and serving warm.

Steps:

• Place both cheeses in a mixing bowl, and add in the salt and pepper.
• Break the eggs into a separate dish, and add only the whites to the cheese.
• Add the milk to the mixing bowl, and beat until blended.
• Add the baking soda and beat again. Let it rest for 1-2 minutes.
• Place a pan over medium heat and melt the butter.
• When the butter has melted and starts to sizzle, add in the beaten egg whites with cheese and milk.
• Quickly make a little dent in the centre and add the egg yolks.
• Let it cool for a minute (or longer, if you prefer the yolks hard and not runny), adding butter to the edges if need be.
• Serve hot, with buttered toast.

Steps:

• Heat oven to 350ºF.
• Combine tomatoes and 1 Tbsp. parsley in 13x9-inch baking dish. Form 8 wells in tomato mixture. Slip cracked egg into each well.
• Bake 25 min. or until eggs are set. Top with cheese; bake 5 min. or until melted.
• Serve muffin halves topped with tomatoes and eggs. Sprinkle with remaining parsley.

Steps:

• Preheat oven to 425°F/220°C.
• In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
• Bake for 15-20 minutes, until golden brown.
• In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
• Bake 15 minutes. Freeze up to 1 month.
• Enjoy!

Steps:

• With a spoon, press down on the center of the bread to form a pocket.
• Line the edges of the bread with butter, and crack an egg into the pocket.
• Line the edges of the bread with shredded cheese.
• Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
• Enjoy!