Oven Baked Eggs-Hotel Eggs

Oven Baked Eggs Hotel Eggs turn out so light, fluffy and gorgeous they’re my go-to method whenever I have a crowd. Super easy to make, they’re far easier than standing at the stove and, frankly, turn out better. Every time.

Oven Baked Eggs-Hotel Eggs

ingredients :

• 12 eggs
• 2 tablespoons melted butter
• 1 1/4 cup milk, half and half, or a combination
• 1/2 teaspoon salt
• pepper to taste

instructions :

1. Preheat oven to 350 degrees.
2. Mix eggs, dairy, salt, and pepper in a bowl until blended. Heavy whisking will result in lighter, fluffier eggs, less whisking will produce a denser egg.
3. Add butter to a 13 x 9″ pan or equivalent size casserole, turning casserole to coat sides. Pour the eggs into the center and bake until the eggs begin to set, 8 to 12 minutes.
4. Leaving the pan in the oven, so as to retain as much heat as possible, pull out the rack just enough to reach the eggs with a spatula. Using a spatula, quickly but gently PUSH and PULL the eggs from the bottom and sides, forming large, soft curds. Push rack back and continue to cook.
5. Repeat the pulling and pushing a time or two more until eggs are thickened and no visible liquid remains. The eggs should appear very moist but will continue to cook from the heat of the pan. If you leave the pan in the oven until the eggs look “done,” they will be overcooked.
6. The process will take about 20 to 25 minutes.
7. Serve immediately.

Full Recipes Source : frugalhausfrau.com

TATER TOT SAUSAGE BREAKFAST CASSEROLE

Tater Tot Sausage Breakfast Casserole - great make ahead recipe!  Sausage, cheddar cheese, tater tots, eggs, milk, garlic, onion and black pepper. Can refrigerate or freeze for later.

TATER TOT SAUSAGE BREAKFAST CASSEROLE

INGREDIENTS:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
5. **Cover and refrigerate at this point if baking later.**
6. Bake uncovered for 60 - 70 minutes, or until eggs are set.

Full Recipes Source : www.plainchicken.com

The Ultimate Guide To Making Egg Cups

Egg Cups. One of the latest recipe trends in the healthy breakfast meal prep world. They have become super popular because they are simple to make and handy to take with you in the morning. You can enjoy them cold or reheat them for a few seconds in the microwave. You can make them savory, sweet, vegetarian, gluten free….the recipe possibilities are endless! Oh, and did we mention they are super cheap?! On a scale of 1 to 10. Egg cups ring in at an 11!  Top that omelettes!

The Ultimate Guide To Making Egg Cups

Ingredients :

• oil
• egg
• milk
• bacon
• ham
• spinach
• sundried tomatoes
• berries

Instructions : 

1. Spray a muffin tin with non-stick spray or coat with oil
2. Whisk together your eggs (and milk, if using)
3. Mix in your favorite items : bacon, ham, spinach, sun dried tomatoes, berries, etc
4. Evenly divide egg mixture into your muffin tins and bake in a preheated 375 degrees F oven for 18-25 minutes depending on the size of your cups.
5. Now that you know the foundation to egg cups, let’s take a look at some insanely delicious ways you can spice them up!

Full Recipes Source : mealpreponfleek.com

BREAKFAST ENCHILADA BAKE

Hello friends! This is a sponsored post in partnership with McCormick. Today we are teaming up to bring you this recipe for a super hearty, ultimate Breakfast Enchilada Bake that can be served any time of the day.

BREAKFAST ENCHILADA BAKE

INGREDIENTS :

FILLING

• 8 tortillas
• 12 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1 cup shredded cheese
• 1/2 pound sausage, browned and crumbled (optional)

CHEESE SAUCE

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1/2 cup salsa verde
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Chipotle Chilli Powder
• 1/4 teaspoon McCormick Ground Cumin
• 1/2 cup cheddar cheese, shredded

TOPPINGS

• 1 cup cheddar cheese, shredded
• 5 strips bacon, cooked and crumbled
• 1/2 cup diced avocado
• 3 stalks green onion, sliced thinly
• 1/2 cup grape tomatoes, halved

INSTRUCTIONS :

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
3. If you want to add sausage to the filling, brown it over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
4. In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
5. When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
6. Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
7. Remove the pan from the oven, and add toppings as desired.

Full Recipes Source : lovelylittlekitchen.com

BAKED CHEDDAR RANCH POTATOES

With Thanksgiving just a couple of weeks away, I have started to plan out my menu. My mom is in charge of making the turkey so  I normally bring a couple of side dishes and a dessert or two. This year I wanted to break from tradition and make something that I know the whole family will love. Just this past week I decided I would be making Baked Cheddar Ranch Potatoes  Of course I had to “test” it out with the family before the big day, just to make sure it was something that was holiday worthy.

BAKED CHEDDAR RANCH POTATOES

INGREDIENTS :

• 3 lbs red Potatoes (Washed and Diced with the Peel on)
• 1 Cup Ranch (You can use more or less if you like)
• 1 1/2 Cups Cheddar Cheese
• 1/4 Cup Diced Bacon
• 1 tsp Seasoning Salt
• Salt & Pepper to Taste

DIRECTIONS :

1. First thing you need to do is wash your red potatoes very good. Make sure you scrub the skin so there is no dirt on them. Next dice the red potatoes into 1-1 1/2 inch pieces. Fill a large pot with water and 1 tsp salt. Add the Red Potatoes.
2. Let the potatoes come to a boil then cook at a low boil for 10 minutes or until the potatoes are soft enough to poke a fork through them. Drain the potatoes well.
3. Put the potatoes back into the pot and add 1 cup of ranch dressing, 1 cup of cheddar cheese, 1 tsp salt, 1 tsp pepper and 1 tsp seasoning salt. You can use any brand of ranch, but here is the ranch that I prefer and think tastes the best. Mix together well, but make sure not to stir hard or you’ll end up with mashed potatoes.
4. Place the mixed potatoes in greased casserole dish and top with the remainder cheddar cheese (1/2 cup) and 1/4 cup diced bacon. Place the cheddar ranch potatoes in a pre-heated oven at 350 degree for 8-10 minutes or until the cheese is completely melted.
5. I’m telling you, I may never go back to plain mashed potatoes again. These Baked Cheddar Ranch Potatoes are amazing and the best part is, they are so easy to make!

Full Recipes Source : momluck.com

LOADED BAKED POTATO CASSEROLE

Loaded baked potato casserole is truly delicious comfort food. Made with real cheese, real potatoes and real bacon, it’s the ultimate family favorite side dish.

LOADED BAKED POTATO CASSEROLE

Ingredients :

• 4 lbs Red Potatoes, cut into quarters
• 1/4  cup Butter (Softened)
• 1/4  cup  Milk
• 1/2 cup Sour Cream
• 1 tsp Better Than Buillon Chicken Base
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Garlic Salt
• 1/2 tsp Garlic Powder
• 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
• 15 slices Bacon, cooked and crumbled (Divided)
• 3 Green Onions, chopped

Instructions :

1. Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
2. Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
3. Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
4. Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
5. Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
6. Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon. Return casserole to oven and bake for 5 more minutes, until cheese is melted.
7. Remove the casserole from the oven. Scatter green onions on top of the casserole and serve.

Full Recipes Source : www.momalwaysfindsout.com

Indonesian Fried Rice

Here’s my take on Indonesian fried rice. A hot and spicy meat-free meal with crispy onions, finished off with a fried egg.

Indonesian Fried Rice

Ingredients :

• 500 ml water
• 300 g long grain rice not easy cook rice
• 4 tbsp vegetable oil
• 2 shallots or 1 small onion peeled and thinly sliced
• 1 tsp cornflour/cornstarch
• ¼ tsp salt
• 1 tsp shrimp paste
• 2 cloves garlic peeled and minced
• 1 red chilli chopped finely
• 1 tsp fish sauce
• 1 heaped tbsp brown sugar
• 1 tsp tamarind
• 1 tbsp tomato puree/paste
• 2 tbsp dark soy sauce
• 5 spring onions scallions chopped
• 5 eggs

Instructions :

1. Bring the water to a boil and pour in the rice (no need to rinse). Give it a stir so that the rice is covered by the water, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner.
2. After 20 minutes, take the lid off and spread out the rice onto a tray. Leave to cool, uncovered for 20-30 minutes (until room temperature), then cover with clingfilm/plastic wrap and place in the fridge until you're ready to use (make sure you use the rice within 24 hours).
3. When you're ready to make the rice, heat 1 tbsp of the oil in a large wok or frying pan until hot. Dust the onion in cornflour and add to the wok. Cook, for 5-6 minutes until browned and crispy, then remove from the pan and place in a bowl.
4. Turn the heat down to medium and add another 1 tbsp of oil to the wok and add in the shrimp paste, garlic and chilli. Heat for one minute until fragrant, then add in the fish sauce, brown sugar, tamarind and tomato puree and soy sauce and heat for a further minute.
5. Now add the rice to the wok and cook on a high heat. Use a spatula to ensure the rice doesn't stick to the bottom of the pan, and move the rice around so that it's all getting reheated. Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack one of the eggs into the space. Making sure this bit of the pan is over the heat, fry the egg, giving a mix with the spatula until the egg starts to cook and look scrambled. Now mix the egg into the rice. Add the spring onions, a pinch of salt and the crispy onions and mix it all together. Reduce the heat to low.
6. Add the remaining oil to a large frying pan and heat until hot, then fry the remaining four eggs until the white is crisp at the edges, but the yolk is still runny (you can baste the egg in the hot oil to make it cook quicker.
7. Divide the rice between four bowls and top each with a fried egg, then serve.

Full Recipes Source : www.kitchensanctuary.com