|Prehistoric Cookery: Recipes & History|
|by Jane Renfrew Loyd Grossman (Foreword)|
Many people might imagine that the task of reconstructing the diet of our prehistoric ancestors would be completely impossible.
41 - 50 of 7,680 for egg casseroles
Brown and drain sausage. Beat eggs and combine with ... 350°F and cook for 45 minutes. Note: I brown 2 pounds sausage and save some for gravy. Serves 12.
Cube 5 slices ... top. Beat 4 eggs with 2 1/4 ... overnight. Mix 1 can of soup and 1/2 can milk and pour over casserole. Bake at 350 degrees for 1 hour.
Cook bacon and ... set aside. Beat eggs with evaporated milk. ... white sauce. Top with eggs and cover with rest of sauce. Bake at 275 degrees for 1 hour.
Layer sausage, bread ... casserole dish. Pour egg mixture over all. (Make ... and refrigerate overnight.) Bake at 350 degrees for 40-45 minutes to 1 hour.
Crumble sausage, brown ... Mix in bowl: eggs, milk, salt ... center. Cool 15 minutes. Cut and serve. Serves 8 to 10. Good for Sunday mornings or brunch.
Brown sausage; drain off fat. Mix together eggs, milk, salt, ... overnight company. A delicious all-in-one, do it ahead breakfast or addition to a brunch.
Cook and crumble bacon. Combine croutons, cheese, eggs, milk, salt, ... dish, adding some bacon for garnish. Bake at 325 degrees for 55 minutes. Serves 6.
Beat eggs well. Add flour ... 9"x13" baking dish, buttered, for 30 minutes at 350 degrees. (This recipe can be cut in half and baked in an 8" square pan.)
Spread toasted bread ... 325 degrees until egg mixture is set, ... Sprinkle crumbled bacon over casserole during last 10 minutes of baking. Makes 10 servings.
Fry sausage; drain ... with cheese. Beat eggs; combine with ... 350 degrees for 35-45 minutes or until set. Makes 6-8 servings. (I spray dish with Pam.)
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