Company Eggs And Cheese Recipes

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.

SCRAMBLED EGGS WITH CHEESE

Steps:

• Crack 3 eggs into a bowl. Beat with fork. Add a splash of water. Stir in desired amount of cheese. Add a dash of pepper and 1/2 tsp of salt.
• Put tablespoon of butter or oil in pan over Medium heat.
• Pour egg/cheese mixture into pan. Stir constantly with spatula until done.

COMPANY EGGS

Steps:

• Preheat oven to 400°F. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
• Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
• Spread chard mixture evenly in a 13x9x2" baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
• Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.
• DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.

COMPANY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Increase oven temperature to 450°F.
• Beat cream cheese and cottage cheese in large bowl with mixer until blended. Add 1/2 cup sugar, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 15 min. Reduce oven temperature to 250°F; continue baking 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim. Cool completely. Refrigerate 4 hours.

COMPANY SCRAMBLED EGGS

Steps:

• Combine the cream and goat cheese and one of the eggs in a food processor or a blender.
• Blend well, then add one more egg and blend again.
• Transfer to a medium mixing bowl and whisk together the cream cheese mixture and the remaining six eggs.
• Whisk in the mayonnaise, cayenne, nutmeg, basil and chives.
• Warm a 10-inch (preferrably nonstick) skillet over medium heat.
• Hold the pan away from the stove and spray with the cooking spray.
• Add the butter to the pan and return to the heat, tilting to spread the butter over the pan.
• Add the shallots and salt and sauté briefly.
• Pour the egg mixture into the pan and let stand on medium heat about 30 seconds.
• Remove the pan from the heat, let stand one minute, then gently scrape the curds from the sides and bottom of the pan.
• Return the pan to the heat.
• After about one minute, repeat the standing and scraping procedure.
• Continue until the eggs are cooked almost to your liking.
• They will continue to cook after removed from the heat.
• Spoon into the middle of a warmed plate, serve garnished with basil and some nice, hearty toast.

COMPANY EGGS AND CHEESE

Steps:

• Preheat oven to 350°. Remove crusts from bread and cut slices in half. Place half the bread in a buttered 9x13-inch pan. Layer with Cheddar cheese, Monterey Jack cheese, and green chiles. Cover with remaining bread. Beat eggs with dry mustard, salt, and milk. Pour over casserole and let stand in refrigerator 12 hours or overnight. Before baking, cover with cornflakes and drizzle with butter. Bake for 30-40 minutes at 350°.

COMPANY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium heat, brown the ground beef with the onion until no pink shows; drain. Mix in 1 of the cans of tomato sauce, salt, pepper and cinnamon. Pour into shallow 3 quart casserole baking dish.
• Pour in noodles in an even layer. Top with cottage cheese; sprinkle with onions and Cheddar cheese. Pour on remaining can of tomato sauce.
• Bake in a preheated over for 30 minutes.