Ended Official BYC Valentine Puns Contest Series - Egg Me On Recipe Contest

[Xouie]

Grandma Lillian’s Egg Casserole

2 lb chubs breakfast sausage
10 slices buttered sourdough bread
6 chicken eggs (24-30 quail eggs)
3 cups milk
1 1/2 cups shredded cheddar cheese
Salt and pepper
1/2 cup shredded cheddar cheese

1. Butter a 9x13 inch baking dish
2. Brown, crumble, and drain sausage
3. Cut bread slices into cubes
4. Beat together milk and eggs in a large bowl. Add salt and pepper to taste, then stir in sausage, bread cubes, and 1 1/2 cups of cheese by hand.
5. Pour mixture into baking dish.
6. Sprinkle 1/2 cup cheese on top
7. Cover and let sit in refrigerator overnight
8. In the morning, bake uncovered at 350F for 40-45 minutes until brown and bubbly
9. Let sit 10-15 minutes before cutting.

That’s the original recipe passed down from my grandmother. It is very easy to modify to your taste. I often use half the sausage, with less bread and milk to fit it into a slightly smaller pan. It makes an excellent Sunday breakfast with leftovers for busy weekdays.

*Pictures to follow if I can get around to making it tonight*

 

[CluckNDoodle]

Grandma Lillian’s Egg Casserole

2 lb chubs breakfast sausage
10 slices buttered sourdough bread
6 chicken eggs (24-30 quail eggs)
3 cups milk
1 1/2 cups shredded cheddar cheese
Salt and pepper
1/2 cup shredded cheddar cheese

1. Butter a 9x13 inch baking dish
2. Brown, crumble, and drain sausage
3. Cut bread slices into cubes
4. Beat together milk and eggs in a large bowl. Add salt and pepper to taste, then stir in sausage, bread cubes, and 1 1/2 cups of cheese by hand.
5. Pour mixture into baking dish.
6. Sprinkle 1/2 cup cheese on top
7. Cover and let sit in refrigerator overnight
8. In the morning at 350F for 40-45 minutes until brown and bubbly
9. Let sit 10-15 minutes before cutting.

That’s the original recipe passed down from my grandmother. It is very easy to modify to your taste. I often use half the sausage, with less bread and milk to fit it into a slightly smaller pan. It makes an excellent Sunday breakfast with leftovers for busy weekdays.

*Pictures to follow if I can get around to making it tonight*

Oh I love grandma recipes! Those are always the best!

 

[SulkyBantam]

#1

EGG MUFFINS

9 eggs, beaten
3 tbsp chopped spinach
2 tbsp chopped each onion, bell pepper, and tomato
3 strips of bacon, cooked and crumbled
2 tbsp shredded cheese
1/4 tsp each salt, pepper, garlic powder

Combine all ingredients and pour into a greased muffin tin. Bake at 350 degrees 20-25 minutes.

Makes 6-9 muffins, depending on the size of the eggs.

I an definitely trying these!

 

[SulkyBantam]

Cornflour Meringues​

These are much quicker and easier to perfect than the traditional meringue recipe, and do not taste of cornflour at all (I promise they are not called that because of their corny taste, it's because of the ingredients, keep up).
This recipe makes about 20 mini meringues.

TIP: Replace the caster sugar with muscovado sugar. Replace the vanilla and with 1 teaspoon of chopped walnuts, and half the cornflour. You have muscovado meringues!​

INGREDIENTS:
4 egg whites
130g caster sugar
1 tablespoon cornflour
1 teaspoon vinegar (preferably apple cider vinegar)
1/2 teaspoon vanilla extract

METHOD:
Grease two trays and heat a gas oven to 150 degrees Celsius.
Whisk up the egg whites until they are stiff and hold soft peaks.
Add the sugar and stiffen further, until rigid if the bowl is held upside down ( I can advise from experience NOT to do this over your own head. Yes I was stupid enough to try, don't rub it in.)
Add the other ingredients, whisk until fully blended.
Spoon onto trays in tablespoon dollops.
Bake for about half an hour, or until a pale beige colour on top.

ENJOY!

 

[CluckNDoodle]

Cornflour Meringues​

These are much quicker and easier to perfect than the traditional meringue recipe, and do not taste of cornflour at all (I promise they are not called that because of their corny taste, it's because of the ingredients, keep up).
This recipe makes about 20 mini meringues.

TIP: Replace the caster sugar with muscovado sugar. Replace the vanilla and with 1 teaspoon of chopped walnuts, and half the cornflour. You have muscovado meringues!​

INGREDIENTS:
4 egg whites
130g caster sugar
1 tablespoon cornflour
1 teaspoon vinegar (preferably apple cider vinegar)
1/2 teaspoon vanilla extract

METHOD:
Grease two trays and heat a gas oven to 150 degrees Celsius.
Whisk up the egg whites until they are stiff and hold soft peaks.
Add the sugar and stiffen further, until rigid if the bowl is held upside down ( I can advise from experience NOT to do this over your own head. Yes I was stupid enough to try, don't rub it in.)
Add the other ingredients, whisk until fully blended.
Spoon onto trays in tablespoon dollops.
Bake for about half an hour, or until a pale beige colour on top.

ENJOY!

Oooh yummy! I think this might be my favorite contest. lol! So many new ideas to use eggs!

 

[SueT]

Carla Hall's Extra Puckery Lemon Curd​

6 tablespoons unsalted butter, softened

1 cup sugar

2 large eggs

2 large egg yolks

1 cup fresh lemon juice

1 tablespoon fresh lemon zest

1/4 teaspoon salt



Beat the butter and sugar in the bowl of a stand mixer until blended, about 2 minutes. Add the eggs and yolks, one at a time, and beat for an additional minute, then add the lemon juice. Mix well; it will look curdled, but will smooth out when you begin to cook it.


Pour the mixture into a 2-quart saucepan and stir continuously for 10 to 15 minutes over medium heat, but don't allow it to boil. The mixture will become smooth, glossy and thick as it cooks. When the temperature reaches 170°F on a thermometer, pour it into a bowl and mix in the lemon zest and salt. Cover the bowl with plastic wrap, pressing the wrap against the top of the curd so that it doesn't form a skin as it cools. Chill thoroughly in the refrigerator; can be kept in the refrigerator for one week, or you can freeze it in 1/2 cup portions for up to 2 months.

There are so many ways you can use lemon curd — it's wonderful on scones, biscuits, and toast, as well as a filling for cakes and tarts. This curd is also delicous when made with lime or orange instead of lemon.

 

[CluckNDoodle]

View attachment 2506239

Carla Hall's Extra Puckery Lemon Curd​

6 tablespoons unsalted butter, softened

1 cup sugar

2 large eggs

2 large egg yolks

1 cup fresh lemon juice

1 tablespoon fresh lemon zest

1/4 teaspoon salt



Beat the butter and sugar in the bowl of a stand mixer until blended, about 2 minutes. Add the eggs and yolks, one at a time, and beat for an additional minute, then add the lemon juice. Mix well; it will look curdled, but will smooth out when you begin to cook it.


Pour the mixture into a 2-quart saucepan and stir continuously for 10 to 15 minutes over medium heat, but don't allow it to boil. The mixture will become smooth, glossy and thick as it cooks. When the temperature reaches 170°F on a thermometer, pour it into a bowl and mix in the lemon zest and salt. Cover the bowl with plastic wrap, pressing the wrap against the top of the curd so that it doesn't form a skin as it cools. Chill thoroughly in the refrigerator; can be kept in the refrigerator for one week, or you can freeze it in 1/2 cup portions for up to 2 months.

There are so many ways you can use lemon curd — it's wonderful on scones, biscuits, and toast, as well as a filling for cakes and tarts. This curd is also delicous when made with lime or orange instead of lemon.

I wonder if this would be good on an English muffin! I'll have to make some and try it!

 

[CaroChickenMom]

Entry #1: chocolate chip cookies
2 cups flour, 2 eggs, chocolate chips, 1 cup butter, 3/4 cup sugar, 3/4 cup brown sugar, 1 tsp salt, 1 tsp vanilla, 1 tsp baking soda

 

[CluckNDoodle]

 

[salshep20]

Entry #1: chocolate chip cookies
2 cups flour, 2 eggs, chocolate chips, 1 cup butter, 3/4 cup sugar, 3/4 cup brown sugar, 1 tsp salt, 1 tsp vanilla, 1 tsp baking soda
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im trying these you got me hooked on sweets now