Egg Recipes

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Egg And Sausage Breakfast Tortillas

8 flour tortillas
1/2 lb sausage (mild or hot)
1/2 c chopped green onions
4 eggs
2 tblsp whipping cream
1/2 tsp salt
1/4 tsp pepper
2 tblsp margarine
1/2 c shredded cheddar cheese
picante sauce

Wrap tortillas tightly in foil. Bake at 350°F. for 15 minutes. Combine sausage and green onion in a large skillet. Cook until sausage is browned and onion tender. Stir to crumble meat. Drain well. Set aside. Combine eggs, cream salt and pepper. Beat well. Melt margarine in heavy skillet over Medium heat. Add eggs, cook until firm but still moist. Add sausage mixture and cheese. Stir well. Spoon into center of tortillas. Roll up. Serve immediately with picante sauce. Serves 8.

Egg Fritatta

2 boxes egg substitute (egg beaters)
1/4 c meatless crumbles (gimme lean)
2 slice fat free cheese slices
1 c cooked broccoli

Defrost egg substitute and pour into a pan -- oval or rectangle -- doesn't matter. Add thawed meatless crumbles, cooked broccoli into egg mixture and top with ripped slices of cheese. Bake for 30 minutes at 350°F. It's done when the egg is firm and the cheese is bubbly.
You could add other veggies such as mushrooms, onions, carrots, etc. I served this with toast and potatoes.
Recipe from: Jennifer N. Berger

Jack Cheese Oven Omelet

8 slice bacon; coarsely chopped
4 stalks green onions; thinly sliced
1/2 tsp seasoned salt
10 oz shredded monterey jack cheese
8 large eggs
1 milk (optional)

Fry bacon pieces until browned; drain. Reserve 1 tablespoon of the drippings. Saute onions in reserved drippings until limp. Beat eggs with milk and salt. Stir in bacon, onions and 2 cups of the cheese, reserving the rest. Pour into a greased, shallow 2 quart baking dish. Bake, uncovered, at 350°F for 35 to 45 minutes, or until mixture is set and the top lightly browned. When almost done, sprinkle top with the remaining 1/2 cup cheese and return to oven until the cheese melts. Serve at once.

Recipe by: Prodigy Food & Wine Board

Eggs With Ground Meat

6 eggs
150 gr. ground meat (beef, lamb, chicken, etc)
2 medium size onions
2 spoon margarine or butter
half bundle of parsley
3-4 green bell pepper 1 large tomatoe

It is prepared in a pot. Onion is planed or grated. Then, onion is cooked with margarine or butter for about 10 minutes, until it gets a pink color. Then, ground the meat and salt is added. When the water of the ground meat is evaporated, the sliced tomatoe and bell pepper, parsley cut in small pieces, and black pepper is added to the meal according to the order. This mix is cooked til peppers are tender. Make room in pot for eggs, place eggs in pot and add some salt to taste. Cover pot and cook about 4 minutes.

Canadian Souffles

1 tablespoon butter
3 tablespoon parmesan cheese, grated
6 eggs, separated
8 oz cream cheese (soft)
1 cup grated cheddar cheese
1/2 cup sour cream
3 tablespoon chopped pimento
1 tablespoon chopped chives
3/4 teaspoon dry mustard
3/4 lb canadian bacon, diced

Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chivesand mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350°F 25-30 minutes. Souffle is done when aknife inserted in center comes out clean. Yield: 6 servings

Quick 'n' Simple Souffle

1 tablespoon oil (or non-stick spray)
3 eggs; well beaten or egg substitute
1/2 cup milk or milk substitute
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 cup multi blend flour (ex. arrowhead mills multi blend flour)
2 teaspoon non-alum baking powder (ex. watkins baking powder)
1/4 teaspoon nutmeg

Preheat oven to 450°F.  Oil a 9" x 9" cake pan. Mix liquid ingredients together.  Mix dry ingredients together.  Combine mixtures. Pour batter into pan and bake 15 minutes.  Serve while hot with honey or syrup and/or fruit. Try with fruit yogurt. Makes 2 large or 4 small servings.

Egyptian Eggplant Omelet

1 lb eggplant -- half lenghtwise
1/2 cup chopped onion
1/2 lb ground beef -- or
1/2 lb ground lamb
2 cloves garlic -- minced
8 eggs -- beaten
1/4 cup parsley -- snipped
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper

Peel Eggplant ; halve it length wise . cut cross wise into 1/2 inch thick slices. cut slices into 1/2 half inch tick strips. In covered saucepan cook eggplant and onion in small amount of boiling salted water about five minutes or untill tender ; drain well . In a 10 inch oven-going skillet cook beef ( or lamb ) and garlic till meat is brown .; drain off fat. stir in eggplant mixture ; spred in bottom of skillet. Combine eggs, parsley , coriander ,salt , cumin , and pepper. carefully pour overmeat and vegitable mixture. cook over medium heat . as eggs set, run a spatula around edge of skillet letting uncooked egg mixture flow underneath . continue cooking and lifting untill mixture is almost set ( total cooking time is about ten minutes ) place under broiler, about 5 inches from heat, for 2 or 3 minutes or untilset and golden .

Baked Eggs In Tomato Shells

6 medium sized tomatoes
1 salt
1 teaspoon onion powder
1/2 teaspoon tarragon leaves,crushed
1/3 teaspoon ground black pepper
6 eggs
1 1/2 tablespoon soft bread crumbs
2 teaspoon grated parmesan cheese
1 teaspoon parsley flakes
1 teaspoon butter or margarine

Hold tomatoes at room temperature until fully ripe. Preheat oven to 350°F.Cut a thin slice from the stem end of each tomato.Scoop out pulp (use in stews,soups,etc.).Sprinkle inside of tomato shells lightly with salt;invert on board to drain,about 10 minutes.Combine onion powder,tarragon,1/8 teaspoon salt and black pepper;blend well.Sprinkle each shell with about 1/2 teaspoon seasoning mixture.Break one egg into each tomato.Place on buttered baking pan.Bake until eggs are firm,25 to 30 minutes.Combine bread crumbs,cheese and parsley. Sprinkle around outer edge of each tomato,Dot with butter. Place under a preheated hot broiler until crumbs are lightly browned,1 to 2 minutes.Serves 6.

Baked Spanish Eggs

3 corn tortillas; cut into 1-inch squares
2 tablespoon olive oil (for sauteing) --original
2 medium onions; quartered and thinly sliced
2 cloves garlic; minced
1 medium green pepper; diced
2 medium tomatoes; diced
6 eggs beaten
3 tablespoon skim milk; or lowfat milk
1 oz green chiles; chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano (up to)
3 tablespoon minced fresh cilantro; or parsley
1 salt and freshly ground pepper to taste

Preheat the oven to 350°F. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil or other sauteeing liquid,in the same skillet. Add the onions and saute over moderate heat until transplucent.Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit. Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve.
Recipe From: Vegetarian Celebrations, Nava Atlas

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