Baked Eggs Grandma Style Recipes

EASY BAKED EGGS

Easy Baked Eggs image

Eggs for breakfast has never been easier. Add your favourite additional ingredients.

Time 8m

Yield Serves: 6

Number Of Ingredients 4

Ingredients

2 tbsp ( 30 mL ) butter
6 eggs
Salt and pepper, to taste
Additional ingredients such as: chopped ham, chopped green onions, shredded cheese, about 2 tbsp (30 mL) of ingredient per egg

Steps:

Preheat oven to 375°F (175°C).
Using a 6-cup muffin pan*, butter the muffin cups.
Crack one egg into each muffin cup. Add your choice of additional ingredients.
Bake 8 to 10 minutes. Serve immediately.

Nutrition Facts :

BAKED EGGS, GRANDMA-STYLE

Baked Eggs, Grandma-Style image

Fluffy baked eggs that are great for a family brunch. Original recipe was from Grandma, but Kathy made a few modifications.

Provided by K Raines

Categories Breakfast and Brunch Eggs

Time 1h

Yield 12

Number Of Ingredients 14

Ingredients

cooking spray (such as Pam®)
1 cup shredded Cheddar-Monterey Jack cheese blend
1 cup shredded mozzarella cheese
¼ cup butter, divided
½ pound fresh mushrooms, sliced
6 green onions, sliced
2 cups fresh spinach
½ cup chopped tomatoes
12 eggs
1 cup half-and-half
1 teaspoon prepared yellow mustard
1 teaspoon dried marjoram
1 teaspoon dried tarragon
ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 3.7 g, Cholesterol 218 mg, Fat 15.5 g, Fiber 0.6 g, Protein 12.2 g, SaturatedFat 8.4 g, Sodium 232 mg, Sugar 1.2 g

GRANDMA'S EGG CASSEROLE

Grandma's Egg Casserole image

Make and share this Grandma's Egg Casserole recipe from Food.com.

Provided by linmoi

Categories One Dish Meal

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

8 eggs
2 cups scalded milk
8 slices buttered bread
2/3 lb Velveeta cheese, chz
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
2 cups cubed ham

Steps:

Beat eggs, slowely add scalded milk while beating.
Fold in buttered bread that has been cubed.
Add cheese and ham.
Add salt, pepper, dry mustard.
Put in greased 9x12 pan and let stand overnight in refridgerator with Saran wrap over it.
Bake at 325 for 1hour.
cool to set.

Nutrition Facts : Calories 292.8, Fat 16.3, SaturatedFat 8.5, Cholesterol 249.9, Sodium 975.4, Carbohydrate 19.6, Fiber 0.6, Sugar 4.5, Protein 16.3

GRANDMA'S BAKED CHICKEN

Grandma's Baked Chicken image

Sounds like a delicious combo of goat cheese, chicken & breadcrumbs!From Rachael Ray May 2007...

Provided by Meredith .F

Categories Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces soft fresh goat cheese
1 tablespoon fresh rosemary leaf, finely chopped
2 teaspoons lemon peel, grated
6 boneless skinless chicken breast halves (about 2 pounds)
2 large eggs
1 1/2 cups plain breadcrumbs
salt and pepper
3/4 cup butter, melted

Steps:

Preheat the oven to 350°.
In a small bowl, combine the goat cheese, rosemary and lemon peel; set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tablespoons goat cheese mixture and secure with a toothpick.
In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper. Add half the melted butter to the bread crumbs and combine. Keep the remaining butter warm for basting.
Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Bake until cooked through, about 45 minutes, drizzling with the remaining butter every 15 minute.

Nutrition Facts : Calories 566.4, Fat 35.5, SaturatedFat 21.3, Cholesterol 217.3, Sodium 600.3, Carbohydrate 20.1, Fiber 1.3, Sugar 2.2, Protein 40.2

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