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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole - Eggs Creole
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Breakfastandbrunches - Casserole -  Eggs Creole Post by :Cheese Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2013

Click below to download : Breakfastandbrunches - Casserole - Eggs Creole (Format : PDF)

Breakfastandbrunches - Casserole - Eggs Creole

Copyright 1984 The Junior League of Owensboro, Kentucky, Inc. All rights reserved.

2 onions, thinly sliced
2 green peppers, finely chopped
2 cups celery, finely chopped
2 tablespoons butter
1 can (4 ounces) mushrooms, drained
1 can (28 ounces) tomatoes, drained
2 tablespoons flour
8 eggs, hard-boiled and sliced

White Sauce:
4 tablespoons flour
2 cups milk, divided
4 tablespoons butter
1 cup grated sharp Cheddar cheese

Sauté onions, green peppers, and celery in butter. Add mushrooms and tomatoes. Add flour, and stir until thickened. Arrange mixture alternately with sliced hard-boiled eggs in a baking dish. Set aside.

White Sauce: In a jar, mix flour and 1/2 cup milk. In a saucepan, heat butter and remaining milk until butter is melted. Stir in flour mixture, and cook over medium heat until thickened. Pour white sauce over top of eggs and sprinkle with Cheddar cheese. Bake as directed.

Temperature: 350 degrees
Time: 30 minutes
YIELD: 8 servings
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Breakfastandbrunches - Casserole -  Eggs Portugal
8 slices white bread (not the fluffy white kind) 3/4 pound Cheddar cheese, grated 1 1/2 pound skinless sausage links, or bulk sausage 4 eggs 2 1/2 cups milk 3/4 tablespoons prepared mustard 1 can (10 3/4 ounces) cream of mushroom soup 1/4 cup dry vermouth 1 can (4 - 5 ounces) sliced mushrooms Cut sausage links into thirds and brown (if using bulk, brown sausage and break into bits). Cube bread and place in a 9 x 13 inch casserole. Top with cheese and cooked sausages. Mix together eggs, milk, mustard and a small dash of salt (optional). Pour over

Breakfastandbrunches - Casserole -  Egg And Sausage Casserole Breakfastandbrunches - Casserole - Egg And Sausage Casserole

Breakfastandbrunches - Casserole -  Egg And Sausage Casserole
1 pound pork sausage 1 (8 ounce) package refrigerated crescent roll dough 8 eggs, beaten 2 cups shredded mozzarella cheese 2 cups shredded Cheddar cheese 1 teaspoon dried oregano Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the