|Introduction to Food Science|
|by Ph.D., Rick Parker|
This book is an ideal teaching manual for high school agriscience and consumer science programs, as well as for post-secondary food science courses.
1 - 10 of 39 for scrambled egg casserole bacon
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Use 1 large ... and fry the bacon. Drain the ... aside. Scramble the eggs with 3/4 cup ... refrigerated overnight. Remove plastic wrap and bake as above. Serves 8.
Combine 2 tablespoons ... aside. Saute Canadian bacon and onion in ... is tender. Add eggs; cook until ... prepared ahead and refrigerated until time to bake.
Fry bacon until crisp. Remove ... thickened. Combine the eggs with the salt, ... cup butter and scrambled eggs. Be sure ... sausage with this and toast.
Cook the bacon, sausage, or ... meat with the scrambled eggs. Spread into ... removing from refrigerator. Put in cold oven and turn to correct oven temperature.
Layer, starting with hash browns in order given. Refrigerate overnight. Bake at 350 degrees until hot. Use 10x13 or 11x15 inch greased pan. Can use ...
Beat eggs and milk together; ... large skillet. Put scrambled eggs in a 3 quart shallow casserole. Pour on ... cheese; top with bacon. Bake 250 ... halved or doubled successfully.)
Scramble 2 dozen eggs in butter. Do ... x 13 inch casserole. Layer eggs, bacon, mushrooms and ... on while baking, remove for last 20 minutes. Serves 12.
Layer in casserole sauce, eggs, bacon and sauce. Bake at 250 degrees for 1 to 1 1/2 hours.
Cream 9x13 inch ... 300 degrees. Scramble eggs; add a ... on top. Bake at 300 degrees for 1 hour. Remove from oven and let stand 5 to 10 minutes to set.
Combine soup, cheese, sour cream, and bacon. Add to cooked hot eggs. Combine chilies, ... onions, and pepper and stir into egg mixture. Good for a large group.
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