Archive for the ‘EGGS – ALL’ Category
Quiche Lorraine
September 2, 2021 Lee
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Quiche Lorraine

Adapted from a recipe in the Casserole Cook Book, page 72.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine French
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 unbaked pie shell, 9 inch, Shortcut
  • 8 slices bacon, diced
  • 250 grams Swiss cheese, shredded, (8 oz / ½ lb)
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • dash ground nutmeg
  • 3 eggs, beaten
  • 1¾ cups milk

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a 9 inch pie dish.
  • Line the pie dish with the crust, bake for 7 minutes or until just slightly browned. Remove the crust and turn the heat down to 160° C (325° F).
  • Fry the bacon in a non stick pan until crisp. Drain and crumble.
  • Set 2 tablespoons of bacon aside for topping, place rest in the pie shell.
  • Add the cheese on top of the bacon.
  • In a mixing bowl, add the flour, salt, nutmeg, eggs, and milk. Mix together.
  • Pour milk mixture on top of the cheese. Sprinkle with reserved bacon.
  • Bake for 35 to 40 minutes or until the center is almost set. Let cool for 25 minutes.
  • Slice and serve, enjoy.

Notes

Fair cost per serving based on the cheese used.
Shortcut: Pie Crust.
* Fair Value $1.01 to $1.50 per Serving,EGGS - ALL,Eggs - Chicken
Macaroni Omelet
August 17, 2021 Lee
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Macaroni Omelet

Adapted from a recipe in the Casserole Cook Book, page 99.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Oven Safe Pan (10 inch)
  • Oven

Ingredients
  

  • ½ cup dry macaroni
  • ½ cup sharp Cheddar cheese, shredded
  • 4 egg yolks
  • ¼ teaspoon salt
  • 4 egg whites
  • 2 tablespoons butter
  • 1 recipe Creole Sauce, Link in Notes

Instructions
 

  • Cook the macaroni in a pot of boiling salted water until tender. Drain. Place in a mixing bowl and mix in the cheese.
  • Prepare the recipe for Creole Sauce if you are going to use that.
  • Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
  • In another mixing bowl, add the yolks and salt, beat with an electric mixer until lemon colored.
  • Mix the egg yolks into the macaroni.
  • Fold in the egg whites.
  • Preheat your oven to 160° C (325° F).
  • Heat the butter in a 10 inch oven proof pan, pour in omelet mixture. Cook on low heat until lightly browned on the bottom, about 8-10 minutes.
  • Place pan in the oven and bake until the top is golden brown, about 5-7 minutes.
  • Loosen edge with a spatula, make a shallow cut across the center of the omelet and fold in half.
  • Place on a serving plate and serve with warm Creole Sauce as desired. Enjoy.

Notes

Low cost per serving: 
Additional recipe: Creole Sauce.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Sour Cream Ham Omelet
August 17, 2021 Lee
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Sour Cream Ham Omelet

Adapted from a recipe in the Casserole Cook Book, page 99.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Electric Mixer
  • Oven Safe Pan (10 inch)
  • Oven

Ingredients
  

  • 5 egg yolks
  • 1 cup sour cream, divided, Shortcut
  • ¼ teaspoon salt
  • 5 egg whites
  • 1 cup cooked ham, finely diced
  • 2 tablespoons butter
  • 1 recipe Glazed Apples, for garnish, Link in Notes

Instructions
 

  • Prepare the recipe for Glazed Apples if you are going to use them.
  • Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
  • In another mixing bowl, add the yolks, beat with an electric mixer until lemon colored. Beat in ½ cup sour cream and the salt.
  • Preheat your oven to 160° C (325° F).
  • Fold in the egg whites and ham.
  • Heat the butter in a 10 inch oven proof pan, pour in omelet mixture and gently level. Cover and cook on low heat until lightly browned on the bottom, about 5-7 minutes.
  • Place pan in the oven and bake until the top is golden brown, about 12 minutes.
  • Loosen omelet with a spatula and slide onto a serving plate. Cut into wedges.
  • Garnish with the remaining ½ cup sour cream and Glazed Apples if desired.

Notes

Low cost per serving.
Additional Recipe: Glazed Apples.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL
Olympia Oyster Hangtown Fry
August 17, 2021 Lee
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Olympia Oyster Hangtown Fry

Adapted from a recipe in the Casserole Cook Book, page 96.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

  • ⅓ cup fresh oyster meat, drained
  • 2 eggs, slightly beaten
  • 1 tablespoon water
  • ⅓ cup dry bread crumbs
  • 2 slices bacon
  • salt and pepper, as desired

Instructions
 

  • In a bowl, add the eggs and water and lightly beat. Set out a shallow bowl with the crumbs.
  • Fry bacon in a small non stick pan until crisp. Remove bacon and drain all but 1 tablespoon of fat. Chop bacon.
  • Dip the oyster meat in the egg and then roll in the crumbs to coat.
  • Fry oyster meat until browned, turning them often.
  • Add the bacon and remaining egg mixture into the pan, season with salt and pepper as desired.
  • Cook until egg is just set and bottom slightly browned, turn over and lightly brown other side.
  • Serve and enjoy.

Notes

Low cost per serving. I can source fresh oyster meat directly from local fishermen.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Mexican Scramble
August 17, 2021 Lee
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Mexican Scramble

Adapted from a recipe in the Casserole Cook Book, page 97.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 2 tablespoons butter
  • 1 cup diced tomatoes, drained
  • ¾ teaspoon salt
  • ½ teaspoon paprika
  • dash black pepper
  • 1 cup Cheddar cheese, shredded
  • 3 eggs, beaten
  • hot butter toast, for serving

Instructions
 

  • Melt the butter in a large non stick pan, add the onion and bell pepper. Cook until tender but not browned.
  • Stir in tomatoes and simmer 5 minutes.
  • Add seasonings and cheese, stir until cheese is melted in.
  • Pour in beaten eggs and stir to mix together. Cook, as eggs start to set, lifting edges, and scramble until all the egg is set.
  • Serve over hot buttered toast, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Sausage & Egg Scramble
August 17, 2021 Lee
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Sausage & Egg Scramble

Adapted from a recipe in the Casserole Cook Book, page 97.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 226 grams small link sausage, breakfast, pork, or Jimmy Dean, (8 oz), Shortcuts
  • 8 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • dash black pepper
  • ¼ cup pimento, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup spring onion, sliced

Instructions
 

  • Brown the sausage links in a hot large non stick pan.
  • In a mixing bowl, add the eggs, salt, and pepper. Beat with a fork.
  • Remove the links from the pan, cut each into 2 or 3 pieces, depending on the size of the links you are using. Return the pieces to the pan.
  • Pour in the beaten eggs, sprinkle with the pimento, bell pepper, and spring onion.
  • As the eggs start to set, left of the edge to let egg run underneath. Stir and scramble the eggs until just set and shinny.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pork Sausage, Breakfast Sausage, or Jimmy Dean Sausage.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Pork - Sausage
Herbed Scrambled Eggs
August 17, 2021 Lee
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Herbed Scrambled Eggs

Adapted from a recipe in the Casserole Cook Book, page 97.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Salad
Servings 2 servings

Ingredients
  

  • 4 eggs
  • ¼ cup half and half cream
  • ½ teaspoon salt
  • dash black pepper
  • 2 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • dash dried thyme, crushed

Instructions
 

  • Add the first 4 ingredients to a mixing bowl and beat with a fork.
  • Melt the butter in a non stick pan, when hot, pour in egg mixture, sprinkle with parsley, chives, and thyme.
  • As the mixture starts to set, lift edges and scramble, cook until the eggs are just set and shiny.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Extra-special Scrambled Eggs
August 17, 2021 Lee
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Extra-special Scrambled Eggs

Adapted from a recipe in the Casserole Cook Book, page 97.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Main Dish
Servings 3 servings

Ingredients
  

  • 6 eggs
  • ½ teaspoon salt
  • ¼ teaspoon MSG
  • dash black pepper
  • 1 teaspoon prepared yellow mustard
  • ⅓ cup half and half cream
  • 2 tablespoons fresh parsley, minced, or 2 teaspoons dried parsley
  • 2 tablespoons onion, minced
  • 2 tablespoons butter

Instructions
 

  • In a mixing bowl, add first 5 ingredients, beat together.
  • Stir in the cream and parsley.
  • Melt the butter in a large non stick pan, add the onion and cook until tender but not browned.
  • Pour in egg mixture.
  • Cook on medium low heat, stirring often and scramble the eggs until just set.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Supper Omelet
August 13, 2021 Lee
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Supper Omelet

Adapted from a recipe in the Casserole Cook Book, page 95.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 28 Feb 2023, as written and this is an excellent plain omelet as written and is a great starting point if you need a large omelet. The recommended sauce is excellent on this.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 6 eggs
  • ⅓ cup milk
  • ¼ teaspoon salt
  • dash black pepper
  • 1 tablespoon butter
  • 1 recipe Chicken Sauce, Link in Notes

Instructions
 

  • In a mixing bowl, add the eggs and lightly beat. Mix in the milk, salt, and pepper as desired.
    Prepare the Chicken Sauce as well.
  • Melt the butter in a large non stick pan. Pour in egg mixture and cook slowly. Lift edges and let uncooked egg to run underneath.
  • When the egg is set but shinny on top, loosen edge, and fold in half. Cook for another 1-2 minutes.
  • Cut omelet in half and add each to a plate, serve topped with Chicken Sauce. Enjoy.

Notes

Low cost per serving.
Additional Recipe: Chicken Sauce.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Egg & Cheese Scallop
August 12, 2021 Lee
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Egg & Cheese Scallop

Adapted from a recipe in the Casserole Cook Book, page 67.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¾ cup bread cubes, ½ inch cubes
  • ¼ cup butter, (½ stick / ¼ block)
  • 6 eggs
  • ⅓ cup milk
  • 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
  • ¾ cup carrot, shredded
  • 2 tablespoons fresh parsley, finely chopped
  • ½ teaspoon salt
  • dash black pepper

Instructions
 

  • Melt the butter in a large non stick pan, add the bread cubes and toast them, stirring often.
  • In a mixing bowl, crack in the eggs and beat them with a fork. Add the remaining ingredients and mix with the eggs.
  • Pour egg mixture over the toasted bread cubes. Cover and cook on low heat, stirring occasionally until the eggs are done.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken