Sunday, December 6, 2009

{On The 6th Day Of Christmas...}

(Eggs-A-Laying Recipe)

Christmas Eggs

An annual tradition! Definite Christmas morning favorite.

* 3 tablespoons butter
* 3 tablespoons flour
* 1½ cups milk
* 2 cups grated Cheddar cheese
* ½ teaspoon salt
* ¾ crushed red pepper
* 12 hard boiled eggs, peeled and sliced
* 6 slices whole wheat toast


Melt butter in a saucepan over low heat. Stir in the flour and cook over low heat, stirring constantly, for 2 minutes. Raise the heat to medium and whisk in the milk.

Bring mixture to boil, stirring constantly and beating until smooth. Add the cheese, salt and red pepper. stir until the cheese is melted and sauce is bubbly and thick.

Add egg slices and gently stir into the sauce. Heat until hot and spoon over the slices of toast.


A bacon and egg casserole recipe for Christmas morning.

Breakfast Bacon and Egg Casserole

(Serves - 4)


* 8 slices white bread, crusts removed
* 8 eggs, slightly beaten
* 1 cup milk
* 2 teaspoons dry mustard
* 1 teaspoon dried minced onion
* 12 to 16 slices bacon, cooked and crumbled
* 2 cups (8 ounces) shredded mild Cheddar cheese


Place bread in a lightly greased 9x13-inch baking dish; set aside. Combine eggs, milk, dry mustard, and dried minced onion; pour over bread. Sprinkle bacon over casserole; cover and refrigerate 8 hours. Remove from refrigerator; let casserole stand 30 minutes. Preheat oven to 350°. Bake, covered, for 35 to 45 minutes, until set. Uncover, sprinkle with shredded Cheddar cheese, and bake an additional 5 minutes. Let breakfast casserole stand 5 to 10 minutes before serving.

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