Broadway Family Easter Egg Bake Recipes

THE BEST BREAKFAST EGG BAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
• Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
• Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
• Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

BROADWAY FAMILY EASTER EGG BAKE

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.
• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.
• Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.

BROADWAY FAMILY EASTER EGG BAKE

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.
• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.
• Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.

BROADWAY FAMILY EASTER EGG BAKE

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.
• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.
• Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.

BROADWAY FAMILY EASTER EGG BAKE

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat, cover, and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold, and cut into 1/4-inch thick slices.
• Preheat an oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the onion in the butter until the onion has softened and turned translucent, about 5 minutes. Spread the onion evenly into a 9x13-inch baking dish. Arrange sliced eggs over top, and sprinkle with the Swiss cheese. Whisk the condensed soup and milk together in a bowl until smooth. Season with mustard, seasoned salt, dill, and black pepper. Pour the mixture over the eggs. Butter the rye bread with 2 tablespoons of softened butter, and cut each slice into quarters. Place on top of the casserole, butter-side-up, overlapping if necessary.
• Bake in the preheated oven until the bread is beginning to brown and the casserole is hot, 30 to 35 minutes.

EASTER TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line a traybake tin, about 20 x 30cm, and 5cm deep. Put the oil, sugar, eggs and milk in a bowl and whisk until well combined. Sieve over the flour, cocoa and bicarb, and stir briefly until combined. Pour the mixture into the tin, and bake for 20-25 mins until the cake is well risen and springs back when pressed. Transfer to a wire rack and leave to cool completely.
• Melt the chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, or in short blasts in the microwave until melted. Leave to cool for a few minutes.
• Beat the butter and icing sugar together until pale and fluffy, then drizzle in the chocolate and beat again until smooth and uniform in colour. Swirl the icing over the top of the cake, with a few peaks and swirls to decorate. Scatter with the Easter treats to serve.

BLACK HILLS GOLDEN EGG BAKE

Steps:

• In a small skillet, saute mushrooms and green pepper in butter until tender. In a large bowl, combine the eggs, flour, baking powder and salt if desired. Add mushroom mixture. Stir in remaining ingredients., Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 25-35 minutes longer or until a knife inserted in the center comes out clean.

CALIFORNIA EGG BAKE

Steps:

• In a small bowl, whisk the eggs, sour cream and salt; stir in the tomato, onion and cheese. Pour into a greased 2-cup baking dish. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.