Brie And Apple Scrambled Egg Bake Recipes

SOFT SCRAMBLED EGGS WITH BRIE

Steps:

• Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
• Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
• Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
• Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.

BREAKFAST EGG SCRAMBLE WITH BRIE

Steps:

• In large bowl, beat eggs and milk with fork or wire whisk. Set aside.
• In 12-inch nonstick skillet, melt butter over medium heat. Add Canadian bacon and spinach; cook and stir 1 minute, just until spinach begins to wilt.
• Pour egg mixture over spinach mixture; add cheese. Cook 3 to 5 minutes, stirring occasionally, until eggs are set but slightly moist. Spoon 1/2 cup egg mixture onto each muffin half.

APPLE CRISP BAKED BRIE

Steps:

• Heat oven to 350°F. Grease 10- to 12-inch round pie plate or baking dish with shortening or cooking spray.
• Place round of Brie in middle of pie plate.
• In medium bowl, mix oats, brown sugar, salt, cinnamon and pecans. Add butter, and use your hands to incorporate softened butter into dry mixture. (You just want everything to be moist.) Mix in apples.
• Spread apple mixture over top of Brie and around sides.
• Bake 20 to 25 minutes or until the crisp topping is browned. Serve hot with crackers or toasted bread.

BAKED BRIE, POTATOES, HAM AND EGGS

Steps:

• Scrub potatoes; boil in salted water until tender but firm, approximtely 15 minutes. Drain the potatoes well and refrigerate until cold; cut into 1/4" cubes.
• In large non-stick skillet heat oil and butter on medium-high heat. Fry potatoes about 10 minutes, stirring often, until crisp and golden; cool. Stir in Brie, ham, parsley, green onion, and pepper.
• Transfer to greased, shallow 10 cup oval container and spread evenly. Make 8 wells in the potatoe mixture. Cover with foil (It can be refrigerated for up to 24 hours at this point).
• Heat oven to 400 degrees Fahrenheit; heat mixture until warm, about 15 minutes. Remove from oven; drop 1 egg into each well, sprinkle with paprika. Bake uncovered until egg whites are set and yolks are soft, 15 to 20 minutes.