1 - 10 of 31 for easy egg souffle

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Place a layer ... a 9 x 13 inch pan. Mix eggs and milk; pour over layers. Refrigerate 24 hours before cooking. Bake at 350 degrees for 1 to 1 1/2 hours.

Grease a 9x13 pan well. Mix together the croutons and cheese and put into the 9x13 pan. Mix together all the other ingredients except the bacon. Pour ...

Layer cheese and ... Beat, with the eggs, the salt ... pour this over bread mixture. Let stand 30 minutes. Bake at 350°F for 1 hour in a pan of hot water.

In blender or ... well. Pour into medium casserole, bake uncovered at 400°F for 20 minutes or until souffle is puffy and top is browned. Yields: 6 servings.

In large bowl ... into greased baking dish (glass). Bake at 350 degrees for 45 minutes. Insert knife in middle, when knife comes out clean, souffle is done.

Put cottage cheese ... bowl. Add beaten eggs and mix thoroughly. ... quart casserole (greased). Sprinkle Parmesan cheese on top. Bake 1 hour at 350 degrees.

Heat oven to ... 5 1/2 cup souffle dish or 1 ... baking mix, milk, eggs and salt with ... immediately. 6 servings. EASY CORN SOUFFLE: Substitute ... spinach for the broccoli.

Preheat oven to 350 degrees. Combine mashed sweet potatoes with rest of ingredients. Beat well by hand or with electric mixer. Fold into buttered 2- ...

Melt butter in ... Mix sour cream, eggs, vanilla, sugar ... sour cream. Variation: Use cheese blintzes. Serve with cherry or blueberry pie filling as sauce.

Butter 5 cups souffle dish or other deep dish. Place eggs, cream, Parmesan, ... Serve immediately. Can refrigerate, then add 5-10 minutes extra baking time.

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