Recipes With Eggs And Cheese

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CHEESY BAKED EGGS



Cheesy Baked Eggs image

This basically is eggs, on top of cheese, on top of cheese, on top of eggs making an interesting concoction of eggs, cheese, and flour. To add a little extra kick, add a small can of diced chiles or jalapenos into the mix. Serve with sour cream, salsa, and green taco sauce.

Provided by Hammertime

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h15m

Yield 8

Number Of Ingredients 6

1 tablespoon butter, melted
12 eggs, beaten
1 pound shredded pepperjack cheese
1 (16 ounce) container cottage cheese
½ cup all-purpose flour
1 teaspoon salt

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.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 10.1 g, Cholesterol 350.5 mg, Fat 29.7 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 15 g, Sodium 1095.3 mg, Sugar 0.8 g

SCRAMBLED EGGS WITH CHEESE



Scrambled Eggs With Cheese image

Make and share this Scrambled Eggs With Cheese recipe from Food.com.

Provided by AmyKat321

Categories     Breakfast

Time 6m

Yield 1-2 serving(s)

Number Of Ingredients 6

3 eggs
1/2 cup of shredded cheddar cheese (or desired amount)
1 dash water
margarine (to coat pan) or oil (to coat pan)
salt
pepper

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.

Nutrition Facts : Calories 448.2, Fat 33.6, SaturatedFat 16.6, Cholesterol 693.8, Sodium 560.9, Carbohydrate 1.9, Sugar 1.4, Protein 32.9

CHEESE EGGS



Cheese Eggs image

Super easy and tasty! USe your favorite hard cheese--cheddar, swiss, etc. I like a very sharp cheddar. With a teflon pan you can use your fork to loosen them and slide out of the pan--very easy cleanup. Thank you *Derf* for the photo. You made my recipe look even better than it tastes!

Provided by firefly68

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 4

2 eggs
1 ounce cheese
1 teaspoon butter
chives (optional)

Steps:

  • Grate cheese and break eggs into a dish but don't stir them.
  • Heat a small frypan on medium heat and melt butter; if possible use a pan that the eggs will just fit into, covering the entire pan. When butter bubbles nicely, pour in the eggs, smother with the cheese, sprinkle with chopped chives or green onions if desired, and cover the pan. Turn heat to lowest setting; if using an electric stove you can turn the heat off.
  • Leave eggs covered for 5 minutes, making your toast while you wait. No peeking! Whites will be set and yolks runny.

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS



Sunny's Perfect Scrambled Cheesy Eggs image

Provided by Sunny Anderson

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 4

3 tablespoons butter
12 eggs
Salt and freshly ground black pepper
3/4 cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
  • Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

SCRAMBLED EGGS AND CHEESE



Scrambled Eggs and Cheese image

Scrambling eggs in the microwave means no skillet to clean, and in this single serving, the same dish is used for cooking and eating.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 7

2 large eggs
2 tablespoons milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 scallion, thinly sliced
2 tablespoons shredded cheddar cheese
1 grape or cherry tomato, quartered lengthwise

Steps:

  • In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
  • Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
  • With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with grape or cherry tomato, and serve immediately.

Nutrition Facts : Calories 230 g, Fat 16 g, Protein 18 g

CHEESY VEGETABLE EGG DISH



Cheesy Vegetable Egg Dish image

I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. -Elsie Campbell, Dulzura, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1 medium zucchini, diced
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped green pepper
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
2 cups 4% cottage cheese
4 cups shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute the zucchini, onion, mushrooms and green pepper in butter until tender. Stir in the flour, baking powder and salt until blended. , In a large bowl, combine eggs and cottage cheese. Stir in vegetables and Monterey Jack cheese., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 407 calories, Fat 30g fat (17g saturated fat), Cholesterol 287mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY



Cheesy Egg Toast Perfect For Breakfast Recipe by Tasty image

Here's what you need: bread, butter, egg, shredded cheese, salt, pepper

Provided by Tasty

Categories     Breakfast

Time 30m

Yield 1 toast

Number Of Ingredients 6

1 slice bread
½ tablespoon butter
1 egg
3 tablespoons shredded cheese
salt, to taste
pepper, to taste

Steps:

  • With a spoon, press down on the center of the bread to form a pocket.
  • Line the edges of the bread with butter, and crack an egg into the pocket.
  • Line the edges of the bread with shredded cheese.
  • Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
  • Enjoy!

Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams

BAKED EGGS WITH ONIONS AND CHEESE



Baked Eggs With Onions and Cheese image

Eggs can be baked on a bed of almost anything -- cooked spinach and sliced tomatoes come to mind immediately -- but the trick in every case is to avoid overcooking. The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.

Provided by Mark Bittman

Categories     breakfast, main course

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 7

4 tablespoons butter or olive oil
4 cups sliced onions
Salt and freshly ground black pepper
1 1/2 cups coarse bread crumbs
1 cup grated Gruyere or Cantal cheese
1/2 cup grated Parmesan
8 eggs

Steps:

  • Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
  • Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
  • Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 533 milligrams, Sugar 5 grams, TransFat 0 grams

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