|Rachel's Diary 2009|
|by Rachel Allen|
Much-loved TV chef Rachel Allen is here to help you organize your culinary year with her new desk diary.
Results 1 - 10 of 1,000 for breakfast egg casserole
Preheat oven to ... bowl, whisk in eggs, then salsa. ... top (to taste). Bake for 2-4 more minutes (until cheese melts). Eat with sour cream and salsa! .
Cut the bread ... the bread. Beat eggs, milk, mustard, ... and pour over the other mixture in pan. Refrigerate overnight. Then bake 1 hour at 350 degrees.
Cook sausage; drain. ... x 13 inch casserole. Add sausage and cheese. Combine eggs and milk in ... 40 to 50 minutes. Serve with fruit and toast. Serves 8.
Mix together: 6 to 8 eggs 2 cans cream ... Cover. Keep in refrigerator overnight. Bake 1 hour and 15 minutes at 325 degrees. Cool ten minutes before cutting.
Put bread on ... x 9-inch greased casserole dish. Distribute the ... the sausage. Beat eggs and add 2 ... Bake at 300°F for 1 1/2 hours. Serves 8 to 10.
Grease casserole dish. Beat 8 eggs and milk with ... refrigerate overnight. Bake covered 350 for 30 minutes. Remove foil and bake additional 15 minutes.
Cube bread slices. ... on evenly. Beat together eggs, mustard, salt and milk and pour over mixture. Refrigerate overnight. Bake for 1 hour at 350 degrees.
Brown and drain ... Spread bottom of casserole dish with butter. ... the dish. Break eggs in the dish, ... 40 minutes. Let stand 5 minutes before cutting.
Brown sausage and ... and cheese. Combine egg, milk, and ... and pour over casserole. Cover and refrigerate over night. Bake at 350 degrees for 30 minutes.
Brown sausage and ... and cool. Beat eggs. Add salt ... refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes. Let stand 3-5 minutes before cutting.
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