How to Make: SCRAMBLED EGG & SAUSAGE CASSEROLE
As farmers, we love easy casseroles that feature food we raise. This Easy Scrambled Egg & Sausage Casserole recipe with cheddar cheese is perfect for brunch, a weeknight meal, or a nice breakfast.
The egg casserole is perfect as is, or it can be cut into pieces and served on a sandwich. We love that it can be mixed up and baked right away, sitting overnight isn’t necessary.
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Easy Baked Omelette-Step by Step Tutorial
Easy Baked Omelette Recipe and Tutorial.
Recipe:
4 eggs
1/4 c peppers
1/2 tomato
3 strips chicken bacon
1/4 c cheese
salt and pepper.
Bake 350 Celsius 20 -30 mins
ENJOY, SHARE AND SUBSCIBE!
Shelley Hull
Shelley
How to make Baked Egg - Food Fusion
To the husbands: Its time to surprise your wife this weekend. Get in the kitchen and try this simple #Baked #Eggs Recipe. #JhatPatRecipe #Breakfast #Healthy #Weekend #Husbands #Cook #FoodFusion #Paksitan #HappyCookingToYou
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Baked Eggs
Recipe in English:
Ingredients:
- Onion small 1
- Tomato 1
- Spinach 8-10 leaves or to taste
- Green Onion To taste
- Green Chilies To taste
- Olives To taste
- Eggs 5-6
- Red Chili Powder 1 Tablespoon
- Salt To taste
- Black Pepper to taste
- Cheddar Cheese Slices 5-6
Directions:
- Chop onion, tomato, spinach, green onion and green chilies and place them in a bowl.
- Add chopped olives along with the eggs and mix it well.
- Add red chili, salt and black pepper and mix well.
- Take a baking tray and grease it with few drops of oil.
- Pour the mixture in the tray compartments and put cheese and few olives on top of it.
- Preheat oven at 180 degrees C.
- Now bake the eggs in oven for 20 to 25 minutes.
- And the delicious baked eggs are now ready to serve.
Recipe in Urdu:
Ajza:
- Pyaz choti 1
- Tamatar 1
- Palak 8-10 leaves ya hasbe zaika
- Hari Pyaz hasbe zaika
- Hari Mirch hasbe zaika
- Olives hasbe zaika
- Anday 5-6
- Lal Mirch 1 Tablespoon
- Namak Hasbe Zaika
- Kali Mirch Hasbe Zaika
- Cheddar Cheese 5-6 slices
Bananay ka tareeka:
- Pyaz, tamatar, palak, hari pyaz or hari mirch ko chop karlen. Ab ek bowl main sari kati huee sabzian aur olives shamil kare.
- 5 se 6 anday shamil kar ke mix karlain.
- Namak, lal mirch or kali mirch shamil karen aur achi tarah se mix karen.
- Baking tray ko chand katray oil se grease karlen.
- Mixture ko us tray me daliye aur us k upar se cheese k slices aur 3 se 4 katay hue olives rakh dijiye.
- Oven ko 180 degrees C pe garam karlen.
- Phir tray ko oven me 20 - 25 minute bake kar len.
- Or ap k mazedar baked eggs minutes me tayar.
Tip: Is video main Baking tray Mini Loaf pan use kia gaya hai. Same recipe muffin ya cupcake tray main bake ki jasakti hai. Yaad rahe pan ko full nahi bharna hai 1 inch ki jaga khali rakhna hai.
Bobby Flay's Scrambled Eggs | Food Network
Scrambled eggs, Bobby Flay's way ????
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Scrambled Eggs with Prosciutto and Focaccia
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 15 hr 45 min (includes rising and cooling times)
Active: 1 hr 20 min
Yield: 4 to 6 servings
Ingredients
Neutral oil, such as avocado or canola, for shallow-frying
8 paper-thin slices prosciutto
Freshly ground black pepper
12 large eggs
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup crème fraîche
1/4 teaspoon red pepper flakes
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
8 pieces Focaccia, recipe follows, sliced in half and lightly toasted, for serving
Dough:
2 1/2 cups (600 g) lukewarm water
1/2 teaspoon active dry yeast
2 1/2 teaspoons (15 g) honey
5 1/3 cups (800 g) all-purpose flour
2 tablespoons (18 g) kosher salt
1/4 cup (50 g) extra-virgin olive oil, plus more for the pan
Brine and Finishing:
1 1/2 teaspoons (5 g) kosher salt
1/3 cup (80 g) lukewarm water
Flaky salt
2 to 3 tablespoons extra-virgin olive oil
Directions
In a small sauté pan, heat 1/4 inch of neutral oil just below medium-high heat until it begins to shimmer. Line a plate with paper towels. Lay 1 slice of prosciutto into the hot oil (be careful of the oil sputtering once the prosciutto is added) and fry until the prosciutto shrinks and becomes almost translucent, 30 seconds to 1 minute per side. Remove the prosciutto to the paper towels and season with pepper. Continue to fry all the slices, replenishing and reheating the oil as needed. The prosciutto will crisp up as it cools. Set aside while you prepare the eggs.
Crack the eggs into a large bowl and whisk until light, frothy, and uniform in color. Strain the eggs through a fine-mesh sieve into a separate bowl.
In a large nonstick sauté pan, combine the butter and crème fraîche. Pour the eggs into the pan and add the pepper flakes. Turn the heat to low and cook slowly, mixing frequently and gently using a silicone spatula or a wooden spoon until soft curds form. Depending on the strength of your burner, this can take anywhere from 15 to 35 minutes (sometimes even longer). Remove from the heat (the eggs will still be somewhat wet and have a custard-like consistency). Season with salt and pepper and gently fold in the Parmigiano.
Working quickly so that the eggs do not continue cooking in the hot pan, mound the eggs on top of the warm Focaccia and sprinkle with additional Parmigiano-Reggiano and pepper. Top with the crispy prosciutto and serve as open-faced sandwiches.
Focaccia:
Make the dough: In a medium bowl, stir together the water, yeast, and honey until dissolved. In a very large bowl, whisk together the flour and kosher salt, then add the yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature until at least doubled in volume, 12 to 14 hours.
Spread 2 to 3 tablespoons of olive oil evenly onto an 18 × 13-inch sheet pan. When the dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently. Pour the dough out onto the pan, then pour an additional 2 tablespoons of olive oil over the dough. Using your hands, gently stretch the dough to the edges of the pan. (The best way to do this is to place your hands underneath the dough mass and pull outward.) The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure that the dough remains spread out over the whole pan.
After the dough is stretched, using your fingertips, dimple the dough all over its surface.
Make the brine: Stir together the kosher salt and water until the salt is dissolved. Pour the brine over the dough to fill the dimples. Proof the focaccia, uncovered and at room temperature, for 45 minutes until the dough is light and bubbly.
Thirty minutes into this final proof, set one oven rack in the middle position and a second in the top position and preheat the oven to 450 degrees F. If you have a baking stone, place it on the middle rack. Otherwise, invert another sturdy baking sheet and place it on the middle rack. Allow the baking stone or baking sheet to preheat before proceeding with baking.
Sprinkle the focaccia with flaky salt. Bake directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown, 25 to 30 minutes. To finish browning the top crust, transfer the focaccia to the upper rack and bake for 5 to 7 minutes longer.
Remove the focaccia from the oven and brush the olive oil over the whole surface. Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature. For longer storage, wrap in parchment and keep in an airtight bag or container at room temperature for up to 3 days.
Sausage and Egg Breakfast Casserole
I use this recipe anytime I neeed to feed a large group in the morning and its always a huge hit. Please try it and change it up to your taste.
Brown sausage, scramble eggs, in a baking dish lay our bread/biscuits, pour sausage on top then eggs and top with cheese. Bake at 350 for 35-40 min. - Winner every time!
How to Make an Egg Bake | Brunch Recipes | Allrecipes.com
Get the recipe for Brunch Egg Bake at
In this video, we'll show you how to prepare a breakfast dish to serve a crowd. It's got all your favorite breakfast items: cheese, ham, and eggs, of course. The casserole gets extra seasoning from green onions, parsley and basil (try your favorite herbs and spices here). Leftovers make a nice lunch for the work week.
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