TEXAS WOODPECKER EGGS
This recipe originally came to me from my good friend, and Ex-MIL, Barbara Carroll. It is similar to "Texas Armadillo Eggs", but uses boiled eggs in place of the stuffed Jalapeños. WARNING* These are addictive to Egg-Lovers!
Provided by Berts Kitchen Witch
Categories Breakfast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Lightly spray a large baking pan with cooking spray.
- Mix together the sausage (raw) and grated pepper Jack cheese.
- Add biscuit mix in, 1/2 cup at a time, until all is thoroughly mixed.
- This will make a very stiff dough, and should now be kneaded for about 3 minutes.
- Pinch off pieces of the dough, almost the size of the eggs, and flatten out the piece into a "pancake", about 1/4 inch thick.
- Place one boiled, peeled egg in the center of each "pancake" and roll the dough around each egg to cover it all the way around evenly.
- Seal any edges together with your fingers.
- Continue this until all of the eggs are covered in the dough.
- Place the box of Shake' N Bake into a large shallow dish.
- Crack the 3 additional raw eggs into a bowl; season with a pinch of salt and black pepper and beat.
- Roll each egg in the Shake' N Bake, then in the egg wash, and back again through the Shake 'N Bake.
- Lay each egg on the prepared baking sheet as it is done.
- Bake at 300 degrees for 30 minutes.
- The "Woodpecker Eggs" will seem soft to the touch when they first come out of the oven, but as they cool, they will "crust" nicely.
Nutrition Facts : Calories 654.8, Fat 45.3, SaturatedFat 19.5, Cholesterol 653.6, Sodium 1117.7, Carbohydrate 20.4, Fiber 0.6, Sugar 4.8, Protein 39.1
TEXAS LIZARD EGGS
This comes from the food section of the Houston Chronicle. I made some for a Super Bowl get-together yesterday and everyone loved them. I used a roll of regular and a roll of hot sausage and stuck toothpick "stems" in the eggs so nibblers could tell the difference. Use smallish jalapenos for this recipe.You will find that they are not very "jalapeno" hot,but they do have that flavor-great for parties!
Provided by Leslie in Texas
Categories Peppers
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Split the jalapenos end to end, making little "canoes" of them.
- Clean out the centers, removing all the seeds and veins.
- Fill each half level with cream cheese.
- With the sausage, take a "meatball" sized portion, flatten it in your hand, making a rectangle out of it.
- Take the filled jalapeno half and wrap it completely with the sausage.
- Wash hands thoroughly to remove pepper "stuff".
- Place on a broiler pan or cooling rack suspended over a baking pan that has been sprayed with cooking spray.
- Bake in the oven for 30 to 40 minutes, or until evenly browned.
- Let "eggs" cool a bit and enjoy!
JAKE'S SCRAMBLED "EGGS"
This tofu scramble is my favorite breakfast. It's quick, easy, and perfectly seasoned for eating alone or on a sandwich. Originally published by user submission at VegWeb.
Provided by Nourished Homestead
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Crumble tofu into bowl. Add the rest of the ingredients and stir until evenly coated.
- Heat in an oiled skillet for about 8 minutes, until mixture begins to brown slightly.
Nutrition Facts : Calories 190.9, Fat 10, SaturatedFat 2, Sodium 564.2, Carbohydrate 8.5, Fiber 4, Sugar 1.7, Protein 21.9
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