December 2008 Archives
Green 'n Gold Egg Bake
1 cup seasoned bread crumbs, divided
2 pkgs (10 ozs each) frozen chopped spinach, thawed and squeezed dry
3 cups (24 ozs) small curd cottage cheese
1/2 cup grated Romano or Parmesan cheese
5 eggs
Sprinkle 1/4 cup bread crumbs into a greased 8 inch square baking dish. Bake at 350 deg for 3-5 minutes or until golden brown. In a bowl, combine the spinach, cottage cheese, Romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs; pour over spinach mixture.
Bake uncovered, at 350 deg for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving. Yield: 9 servings.
1 cup seasoned bread crumbs, divided
2 pkgs (10 ozs each) frozen chopped spinach, thawed and squeezed dry
3 cups (24 ozs) small curd cottage cheese
1/2 cup grated Romano or Parmesan cheese
5 eggs
Sprinkle 1/4 cup bread crumbs into a greased 8 inch square baking dish. Bake at 350 deg for 3-5 minutes or until golden brown. In a bowl, combine the spinach, cottage cheese, Romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs; pour over spinach mixture.
Bake uncovered, at 350 deg for 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving. Yield: 9 servings.
Cheesy O'Brien Egg Scramble
1 pkg (28 ozs) frozen O'Brien hashbrown potatoes
1/2 tsp garlic salt
1/4 tsp pepper
1 can (10-3/4 ozs) condensed cheddar cheese soup, undiluted
1 lb sliced bacon, cooked and crumble
12 eggs, lightly beaten
2 Tbs butter or margarine
2 cup s(8 ozs) shredded cheddar cheese
In a large skillet, prepare hashbrowns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2 qt baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup.
In another skillet,scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 deg for 20-25 minutes or until cheese is melted. Yield: 10-12 servings.
1 pkg (28 ozs) frozen O'Brien hashbrown potatoes
1/2 tsp garlic salt
1/4 tsp pepper
1 can (10-3/4 ozs) condensed cheddar cheese soup, undiluted
1 lb sliced bacon, cooked and crumble
12 eggs, lightly beaten
2 Tbs butter or margarine
2 cup s(8 ozs) shredded cheddar cheese
In a large skillet, prepare hashbrowns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2 qt baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup.
In another skillet,scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake, uncovered, at 350 deg for 20-25 minutes or until cheese is melted. Yield: 10-12 servings.
