Take your muffin tin. Coat the cups with olive oil.
Place ham (bacon might work as well, we haven’t tried that) in each cup, to act as a sort of… containment.
Either crack an egg in each (we put a little minced garlic in underneath) or make a scramble of tasty things and pour a bit into each cup.
Sprinkle cheese and diced green onion on top.
Bake in a 375 degree oven for 12 minutes for runny eggs, closer to 20 for cooked through.
It was tasty.
This one went over quite well.
12 bread slices (it specifies white, I used a whole wheat white)
2 T soft butter
4 slices swiss cheese (for both the swiss and the bread, it is going to depend on the size of your casserole)
1 large tomato, cut into slices
4 eggs
2 c milk
1 tsp salt (it calls for seasoned salt, but I used salt and then added some more seasoning to the end result)
1/8 tsp pepper (or to taste)
1 tsp dry mustard (or to taste)
1/4 tsp paprika (or to taste)
1 tsp dried minced onion
1 tsp Worcestershire sauce
(I’d suggest a little garlic as well)
2 c grated sharp Cheddar cheese
Lightly grease a 2 qt casserole, shallow is better for this recipe. Lightly spread one side of each slice of bread with butter. Take 4 (or however many it takes) slices of bread and put them butter side down in a single layer in the casserole. Make Swiss sandwiches out of the rest of your bread, again placing the buttered sides out. Cut them in half, diagonally. Place the sandwiches in the dish center edge down, and sort of layer and pinwheel them. Place slices of tomato between the sandwiches throughout. If you end up with extra tomato, just tuck it in where it looks right.
Mix together the eggs, milk, salt, pepper, mustard, onion, paprika, and Worcestershire. Stir in cheese.
Pour mixture over the bread, and stick in the fridge for an hour. Preheat your oven to 325 while waiting. Then bake the casserole for about an hour, or until it seems firm and cooked through when checked.
3 T oil
1/2 c thinly sliced onion
10 eggs
1 c finely chopped raw spinach (1/2 lb)
1/3 c grated Parmesan cheese
1 T chopped parsley
1 small clove garlic, crushed (I think I used a couple, my household really loves garlic.)
1 tsp salt
1/4 tsp pepper
PReheat oven to 350. Heat oil in 10 inch heavy skillet (if using cast iron, make sure it is well-seasoned, or reseason it before starting.) Add onion, saute until onion is tender and golden brown. In large bowl, combine remaining ingredients. With wire whisk or fork, beat until well blended. Turn into skillet, with onion. Cook over low heat, lifting from bottom with spatula as eggs set. (It says three minutes, I guesstimated when it looked right-ish.) Bake, uncovered, 10 minutes, or until top is set. This can take quite a bit. With spatula, loosen from bottom and around edges. Cut into wedges and serve.
Combine: 1 c cake flour
1 tsp sugar
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
Beat 1 egg
add 1 c buttermilk and 1-2 T melted butter to the egg.
Add egg mixture to dry ingredients. Cook. Serve.
2 c. corn (cut from cob)
1 egg
1/2 c. milk
1 scant c. flour
1 tsp baking powder
1/2 tsp salt
Mix thoroughly – drop from T into 1/4 inch medium hot fat in iron frying pan – turn when browned.
8 oz cream cheese
1/4 c butter
4 beaten eggs
1/2 c milk
1/4 c sugar
1/2 tsp salt
4 c noodles – cooked and drained (I’ve used so many different sorts it is ridiculous, even angel hair cooks into it decently)
1/2 c raisins
1/4 tsp cinnamon
Mix cream cheese and butter. Add eggs, milk, sugar, salt. Then noodles and butter. Sprinkle with cinnamon. (Or mix some in with the other stuff and then sprinkle as well.)
Bake 30 minutes at 375 or until it looks like it has set.