EASY CHEESY BAKED EGGS
This is an easy baked eggs recipe from my Grandpa Douglas' mother, Marguerite. We made this the other day and it was fabulous! This would be a 6 out of 5 if possible to rate it that.
Provided by Heather Rosdail
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 2.6 g, Cholesterol 225.8 mg, Fat 19.4 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 9 g, Sodium 446.5 mg, Sugar 0.5 g
CHEESY BAKED EGGS
This basically is eggs, on top of cheese, on top of cheese, on top of eggs making an interesting concoction of eggs, cheese, and flour. To add a little extra kick, add a small can of diced chiles or jalapenos into the mix. Serve with sour cream, salsa, and green taco sauce.
Provided by Hammertime
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 10.1 g, Cholesterol 350.5 mg, Fat 29.7 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 15 g, Sodium 1095.3 mg, Sugar 0.8 g
BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
BAKED EGGS BRUNCH
This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a weekend
Provided by Good Food team
Categories Breakfast
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
- Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
- Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.
Nutrition Facts : Calories 210 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
CHEESY LEEKS
These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Yield as a side
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
- Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
- Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
BAKED CHEESY EGGS WITH LEEKS AND TARRAGON
Make and share this Baked Cheesy Eggs With Leeks and Tarragon recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°. Lightly grease/spray a 13x9-inch baking dish.
- In a skillet over medium heat, melt the butter; sauté the chopped leeks until they are tender. Place sautéed leeks into the bottom of the prepared baking dish.
- Evenly sprinkle 1 cup ONLY of Havarti and the parmesan cheese over the leeks.
- In a mixing bowl, combine the eggs, cream, tarragon, salt, pepper and paprika; whisk until well beaten.
- Pour the egg mixture into the baking dish over the cheese layer.
- Bake at 375° for 30 minutes or until set and lightly browned.
- Sprinkle with remaining 1/2 cup Havarti and bake an additional 5 minutes or until cheese is melted.
Nutrition Facts : Calories 259.6, Fat 23.4, SaturatedFat 13.3, Cholesterol 234.7, Sodium 241.3, Carbohydrate 4.8, Fiber 0.5, Sugar 1.1, Protein 8.3
BAKED PENNE WITH FARMHOUSE CHEDDAR AND LEEKS
Provided by Rick Rodgers
Categories Pasta Vegetarian High Fiber Father's Day Dinner Cheddar Leek Family Reunion Potluck Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally, about 12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt.
- Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
- Stir cheese sauce into pasta in pot. Transfer to prepared baking dish. do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.
- Let stand 15 minutes. Serve hot.
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