Breakfast suggestions that call for eggs?

Answer 1

Weekend Brunch Casserole

1 pound Bob Evans Sausage
2 cups shredded mozzarella cheese
1 (8 ounce) can refrigerated crescent dinner rolls
4 eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 425 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage.
Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

Answer 2

1

Answer 3

Egg Muffins - These are great!

6 eggs, whisked with a splash of milk and a dash of pepper until mixed

3 slices good quality bread (oatmeal type works best - Orowheat)

3 slices deli ham, sliced into thin strips, you can also use sausage or bacon


Grease a 6-muffin tin with non stick spray. Place it in the middle of a baking sheet. This helps get the tin to the oven with no spills.

Using a small juice glass about the same size as the bottom of the muffin tin, cut 6 circles from the bread slices. Place a circle in each muffin cup, pressing down slightly.

Use a small measuring cup to pour the egg mixture into each cup, leaving about half an inch at the top.

Place some meat into each cup. You can also add sauteed onions, mushrooms, spinach, whatever you like.

Be sure not to overfill the cups.

Pour a half cup of water into the baking sheet (around-not in- the muffin tin, this helps to not overcook the eggs) and put it in the oven at 350 degrees. Check after 10 - 15 minutes. You want the eggs to be firm but still soft in the middle, they will continue to cook after you take them out.

When done, let cool for 5 minutes and then run a knife around the edge of each to loosen and remove.

Answer 4

If you're making French toast - make sure to SOAK the bread in the batter not DIP it in. Dipping give you a fried-egg-with-bread-in-it while soaking provides the fluffy, custard-like delight which is loved by so many around the world. Also, turn the heat down just a touch to let the inside cook more slowly.

Omelettes should be made with a splash of cold water in the eggs to make them fluffy (never milk). Cream of tartar adds fluff - but it's not necessary if you beat the egg-water mixture enough. A dash of white pepper adds tang.

Eggs Benedict is also a GREAT breakfast. Make sure the muffins are crisp and that you use Canadian bacon (avoid too much lemon in the Hollandaise).

Answer 5

My family's favorite breakfast meal.......Burritos........... Scramble some eggs but instead of using water or milk I use sour cream. Makes them fluffy. Fry up some sausage and make gravy with the drippings. Put the eggs, sausage, and gravy in a flour tortilla and you got yourself a great breakfast burrito. I also add onion, green chilies and cheese to mine.

Answer 6

Hi

If you have kids they will like this recipe and it is easy...

Take toast and cut out the center with a round cookie cutter or glass, and put it in the frying pan. Crack an egg into the middle of the bread and put a lid on it. You can cook them as soft or hard as you like.

Answer 7

i wood say seeing how im training 2 become a chef egss benedict ....


iNGREDIENTS:
1/2 cup butter
2 egg yolks
1 teaspoon fresh lemon juice
1/4 cup boiling water
dash salt
dash ground cayenne pepper
3 tomatoes, ends removed and halved
12 thin slices cooked ham
6 eggs
6 English muffins, split, toasted, and buttered
PREPARATION:
Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken.


or just make an omlet whit ham and chese

Answer 8

***Salted Egg and Oyster Porridge***

Ingredients
2 cups rice, washed
25g dried oysters, soaked and shredded
50g chicken fillet, diced
1 salted egg
1 century egg, diced
50g young ginger, finely shredded
2l water

Seasoning :
1 tsp chicken stock granules
1 tsp salt or to taste
1 tsp sugar
1/2 tsp pepper
1 tsp sesame oil
Garnishing:
Some chopped spring onions, chilli and shallot crisps

Method
Cook rice in 5 cups water until soft then drain in a colander. Meanwhile cook salted egg in boiling water for 10–15 minutes. Remove, shell then dice the salted egg.

Bring 2l water to a boil in a deep pot. When water comes to a boil add the cooked rice, chicken and dried oysters. Simmer for 10–15 minutes. Season to taste.

Put some shredded young ginger and a little sesame oil into each individual serving bowl. Ladle in the hot porridge and add a little of each of the salted egg and century egg.

Add a sprinkling of chopped spring onions, chilli and shallot crisps.

Answer 9

You could make the original eggs, but then you could also make scrambled eggs, and put tons of your own ingredients in it.. I love scrambled eggs with cheese. It might sound weird, but it tastes great.

Answer 10

omlette, scrambled, over easy, med, well,,,
sunny side, eggs benedict...
you can make a breakfast casserole, like a french toast bottom, eggs, bacon sausage.... bake it up