EGG SANDWICHES FOR A CROWD
Hungry mouths to feed the morning after Thanksgiving? Put that leftover turkey to good use and make a quick, no-fuss frittata in a baking dish, then slice and place on toast slathered with Dijonnaise.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 8 sandwiches
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees with rack in center.
- In a large bowl, whisk together eggs, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in turkey, spinach, half the bacon pieces, and 3/4 cup cheese. Pour into a buttered 9-by-13-inch baking dish. Sprinkle with remaining half of bacon pieces and 3/4 cup cheese.
- Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly.
- Meanwhile, stir together equal parts mustard and mayonnaise. Slice frittata into 8 rectangles. Serve between or atop slices of toast with Dijonnaise.
WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula.
- Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven.
- To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese. Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place.
RED BEET EGGS FOR A CROWD
Great side dish for holiday get-togethers.
Provided by tam dewitt
Categories Vegetable Side Dishes
Time P1DT15m
Yield 18
Number Of Ingredients 6
Steps:
- Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
- Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
- Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 12.1 g, Cholesterol 212 mg, Fat 5.4 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 200.6 mg, Sugar 10.3 g
EGG SALAD FOR A CROWD
Black olives and vegetables add interest and texture to this big-batch egg salad I make. It's great for sandwiches and also goes a long way served on crackers as an appetizer. -Helen Lamison Carnegie, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 50 sandwiches, 50 servings, 1 sandwich per serving.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired., For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
Nutrition Facts :
BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD
This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)
Provided by Kittencalrecipezazz
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees F (set oven rack to lowest position).
- Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
- In a bowl whisk eggs and salt until smooth and well blended.
- Gradually whisk in the half and half and milk; pour into the baking pan.
- Bake uncovered for 10 minutes.
- Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
- Serve immediately.
Nutrition Facts : Calories 241.2, Fat 18.9, SaturatedFat 8.7, Cholesterol 449.4, Sodium 489.8, Carbohydrate 3, Sugar 0.8, Protein 14.2
LOADED SCRAMBLED EGGS FOR A CROWD
My DH loves this. I hate to cook before breakfast but sometimes I make it for him, and the rest of the crew, because I love him. The ingredients are a little variable so don't hesitate to make substitutions if you'd rather use smoked turkey instead of ham or green peppers instead of spinach. Pre-cooked meat and veggies take some of the drudgery out of cooking before you've had your second cup of coffee. ;)
Provided by 3KillerBs
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Break eggs into a bowl. Add milk and beat well with a fork.
- Melt butter in large skillet (I prefer a cast iron chicken fryer).
- Cut onion in half lengthwise then slice the halves lengthwise into slivers. The slices hold their shape and texture better this way than when sliced crosswise. Saute in melted butter until nearly cooked and slightly browned.
- Add the meat and vegetables to the pan and saute briefly with the onions until thoroughly hot.
- Pour the eggs over the meat and vegetable mix. Cook on low-medium heat until about half done.
- Spread half the cheese over the eggs them scramble them around.
- Cook until nearly done. Add the rest of the cheese and scramble around again.
- Complete the cooking, scrambling again if necessary.
- Serve with your favorite bread, with homemade biscuits, with hash browns, or load into rolls or wraps.
Nutrition Facts : Calories 316.5, Fat 23.5, SaturatedFat 8.8, Cholesterol 452.5, Sodium 433.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.4, Protein 20.2
CHICKEN SAUSAGE AND EGG SAMMIES
Here's an easy B, L, or D (breakfast, lunch, or dinner) that you won't find on any take-out or diner menu!
Yield makes 4 sammies
Number Of Ingredients 11
Steps:
- Place a medium nonstick skillet over medium heat and add 1 tablespoon EVOO once around the pan. Add the onions to the hot pan and cook 2 to 3 minutes. While they cook, cut off one quarter of a roasted pepper and chop it finely. Add the chopped pepper to the onions and combine, then transfer to a medium bowl to cool.
- When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seeds. Combine thoroughly then form the mixture into 4 large, thin patties. Return the skillet to the stove over medium-high heat and add another tablespoon of EVOO. Cook the patties until golden on both sides, 8 minutes total. Transfer the patties to a plate and tent with foil to keep them warm. Return the skillet to the heat. Add the remaining tablespoon of EVOO, reduce the heat to medium low, then add the eggs. Season the eggs with salt and pepper and fry for 2 to 3 minutes on the first side, then flip and cook to desired doneness, over easy to over hard. Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
- Chop the remaining peppers in the food processor until smooth, then season with salt and pepper to taste.
- Place a chicken sausage patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree. Set the roll tops in place and serve hot.
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