Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenEggs - Breakfast Crepe Cups
Famous Authors (View All Authors)
Eggs - Breakfast Crepe Cups Post by :jaskelan Category :Learning Kitchen Author :Unknown Date :February 2012 Read :914

Click below to download : Eggs - Breakfast Crepe Cups (Format : PDF)

Eggs - Breakfast Crepe Cups

1 1/2 cups milk
1 1/4 cups flour
2 tablespoons sugar
3 eggs
2 tablespoons melted butter
Dash salt

In bowl combine milk, flour, sugar, eggs, butter and salt. Beat with mixer until well mixed.

Heat a lightly greased skillet. Remove from heat. Spoon in 2 tablespoons of batter. Tilt skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels.

Generously spray twelve 2 1/2 inch muffin cups with non-stick coating. Fit crepes into cups, carefully ruffling edges of crepes.

9 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices bacon cooked crisp, drained and crumbled
1 cup shredded cheddar cheese
Dairy sour cream
Snipped parsley or chives

Preheat oven to 375° F.

Beat together eggs, milk, salt and pepper. Spoon bacon into bottom of crepe cups. Ladle egg mixture over bacon.Sprinkle with cheese. Tent foil over muffin cups to prevent overbrowning.

Bake in a preheated 375° oven for 25 to 30 minutes or til eggs are set. With spoon, carefully remove crepe cups. Top with a dollop of sour cream and chopped parsley or chives.

Makes 12

If you like this book please share to your friends :

Eggs - Baked -  Breakfast Pizza By Robyn_osborn Eggs - Baked - Breakfast Pizza By Robyn_osborn

Eggs - Baked -  Breakfast Pizza By Robyn_osborn
1 pkg. Refrigerated pizza dough or crescent dough5 eggs, beaten1/4 cup milk1/4 tsp. Dried oregano, crushed1/8 tsp. Pepper1 1/2 cups desired vegetables (such as sliced olives, green onion, mushrooms, tomato)1 1/2 cup shredded cheddar cheese (Swiss or mozzarella may be used)optional: diced fully cooked ham, chicken, turkey or bacon)Line a 9 x 11-inch pan with dough. Bake in 375* for 10-12 mins or until lightly browned. Meanwhile, combine eggs, milk, oregano, and pepper. When crust is lightly browned carefully pour egg mixture onto crust. Bake 8-10 mins more or till egg mixture is almost set. Sprinkle with desired veggies.

Eggs - Eyeballs On The Ritz Eggs - Eyeballs On The Ritz

Eggs - Eyeballs On The Ritz
Black olives Ritz crackers Red food coloring Cut hard boiled eggs in half lengthwise. Remove yolks and make filling for deviled eggs. Cut out small hole from bottom center of each egg (about 5/8" diameter.) Poke a black olive partway through each hole and hold in place by filling eggs with yolk filling. Place each egg, olive side up, on a Ritz cracker. Paint red lines, resembling blood veins, with a toothpick on the eye.