Baked Eggs With Onions And Cheese Recipes

BAKED EGGS WITH ONIONS AND CHEESE

Steps:

• Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
• Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
• Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.

CHEESY BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set, about 1 hour.

CHEESY BAKED ONIONS

Steps:

• Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.

BAKED EGGS WITH SPINACH AND CHEESE

Steps:

• 1. Position a rack in the center of the oven and preheat the oven to 350°F.
• 2. Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch. Coat the bottoms and the sides of the bakers with the butter. Bring 4 to 5 quarts of water to a boil.
• 3. Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes. Transfer to a plate lined with a paper towel to drain, then crumble. Add the onions to the skillet and cook until softened, about 5 minutes. Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute.
• 4. Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each. Sprinkle the tops with the Parmesan and cover with the lids.
• 5. Place the bakers in a roasting pan and place the pan into the oven. Fill the pan with enough boiling water to come two-thirds up the sides of the bakers. Bake for 10 minutes. Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil. Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer. Serve with the buttered toast.

SCRAMBLED EGGS WITH CHEDDAR CHEESE AND ONIONS

Steps:

• In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
• Melt the butter in a medium non-stick skillet over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the egg mixture and cook, stirring, until loosely set, about 3 minutes. Sprinkle the cheese over the eggs and stir to combine. Continue to cook, stirring, for 2 to 4 minutes depending on desired firmness of the eggs. Serve immediately.

BAKED EGGS ON CHEESY CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350°. Grease a 3-quart baking dish.
• In a large, heavy pot or dutch oven, heat the oil over medium heat. Add the leeks, onions and 1/2 teaspoon salt, cover and cook, stirring occasionally, for 10 minutes. Increase the heat to medium-high, uncover and cook, stirring frequently, until the vegetables are softened and browned, about 8 minutes; season with salt and pepper.
• Line the bottom of the prepared baking dish with the toast and sprinkle with half of the cheese. Top with the onion mixture.
• Using the back of a spoon, make 8 deep wells in the onion mixture. Working 1 at a time, crack the eggs into a small bowl and pour them into the wells.
• Top with the remaining cheese; season with pepper.
• Bake until the egg whites are set but still jiggly, about 20 minutes. Transfer the pan to the broiler and cook until the eggs are just set, 1 to 2 minutes.

EGGPLANT, ONION AND CHEESE BAKE

Steps:

• Slice the eggplant and layer in a colander, sprinkling each layer with salt. Set aside for 30-60 minutes.
• Rinse the eggplant slices under cold running water, then pat dry. This is very important as you don't want them to splatter when they hit the oil.
• Heat 3-4 Tablespoons oil in a frying pan and fry the eggplant slices, a few at a time, for 1-2 minutes each side. Drain on paper towels. You may need to add more oil to the pan for each batch that you fry.
• Preheat the oven to 180C/350°F.
• When you are done frying all the eggplant, add some more oil to the pan and fry the onions until soft, about 5 minutes.
• Arrange the eggplant slices and onions in layers in a greased oven-proof dish, seasoning each layer with salt and pepper.
• Sprinkle with the cheese, parsley and the breadcrumbs, if using.
• Cover with foil and bake for 20 minutes. Remove the foil and continue to bake an additional 20 minutes.
• Let sit 5-10 minutes prior to serving.