Great Grandmas Scalloped Eggs Recipes

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SUNNY SCALLOPED EGGS



Sunny Scalloped Eggs image

This is a recipe from the wife of the Pastor who married us. I have served it for brunch twice and it is very popular.

Provided by Pamela

Categories     Breakfast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup margarine
1 cup chopped celery
2 tablespoons minced onions
3 tablespoons flour
1 teaspoon salt
1 1/2 cups milk
2 teaspoons chopped parsley, fresh is best
6 -8 hard-boiled eggs
2 teaspoons melted margarine
1/2 cup breadcrumbs

Steps:

  • In a saucepan, saute celery and onion in margarine.
  • Blend in flour.
  • Cook and stir until bubbly.
  • Add salt and milk and cook until thick.
  • Stir in chopped parsley.
  • In a greased casserole, place hard boiled eggs, cut in half and round side up.
  • Pour sauce over eggs.
  • Toss mixture of melted margarine and bread crumbs over top.
  • Bake at 400 degrees for 15 minutes (Optional-serve over Spinach leaves.).

Nutrition Facts : Calories 249.1, Fat 16.9, SaturatedFat 4.7, Cholesterol 220.5, Sodium 662.6, Carbohydrate 13.8, Fiber 0.8, Sugar 1.6, Protein 10.2

GREAT-GRANDMA'S SCALLOPED EGGS



Great-Grandma's Scalloped Eggs image

Make and share this Great-Grandma's Scalloped Eggs recipe from Food.com.

Provided by Joanie Grow

Categories     Breakfast

Time 36m

Yield 6 serving(s)

Number Of Ingredients 6

8 hard-boiled eggs, peeled and sliced
3/4 cup half-and-half cream or 3/4 cup cream
3/4 cup seasoned bread crumbs
2 tablespoons butter
salt and pepper
4 slices crumbled cooked bacon

Steps:

  • Preheat oven to 350° F.
  • Grease an 8" square glass baking dish and cover bottom with a layer of crumbs.
  • Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon, dot with a few bits of butter, then repeat this layering process, finishing with a layer of buttered crumbs.
  • Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish.
  • Place, uncovered, in the oven until heated and browned, about 4-6 minutes.
  • Serve over buttered toast, bagels or biscuits.
  • Yield: 4 to 6 servings.
  • Joanie's Note: This is good served over hash brown potatoes too!

ESCALLOPED CHICKEN - "GREAT GRANDMOTHER'S RECIPE" RECIPE - (3.8/5)



Escalloped Chicken -

Provided by á-170456

Number Of Ingredients 19

CUSTARD SAUCE:
1 large stewing chicken cooked and diced
1 cup dry bread crumbs
2 tablespoons butter
3/4 cup diced celery
1/2 cup chopped onion
2 tablespoons parsley
1/2 cup margarine
6 cups day-old bread
1 teaspoon salt
1/8 teaspoon freshly-ground pepper
1/2 teaspoon poultry seasoning - (to 1 tspn)
3 tablespoons chicken broth
1 cup chicken fat or part butter or margarine
1 cup flour
4 cups chicken broth
1 cup milk
1 teaspoon salt
4 eggs slightly beaten

Steps:

  • Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes. For the Custard Sauce: Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes. This recipe yields 10 to 12 servings.

GRANDMA'S SCALLOPED CORN



Grandma's Scalloped Corn image

"This is a recipe near and dear to my heart," Connie Hoffa, from Okatie, South Carolina says about this colorful, comforting dish. "Even today, it's a favorite with our grown children."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

1 celery rib, chopped
1/2 small onion, chopped
2 tablespoons butter
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1 cup crushed saltines (about 20 crackers)
2/3 cup cubed process cheese (Velveeta)
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon paprika

Steps:

  • In a small skillet, saute celery and onion in butter until tender. Transfer to a large bowl; cool to room temperature. Stir in the corn, milk, saltines, cheese, eggs and salt., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika. Cover and bake at 350° for 45-55 minutes or until golden brown.

Nutrition Facts : Calories 219 calories, Fat 11g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 952mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 8g protein.

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