I almost always use the whole egg. I do have a few recipes that just call for one part or the other.
Whole egg, unless a recipe calls for something more specific.
whole egg unless recipe calls for only egg whites
Whole egg for me. And I like them just about any way you can fix them.
WHOLE egg! The nutrition is in the yolk! I will use egg whites only for things like meringues or macaroons or white cakes.
I prefer egg whites, with maybe one whole egg, made in an omlette with spinach, yum!!
Whole eggs with the yolk.
Bacon & Egg Breakfast Casserole1 lb. bacon6 eggs2 cups milk1 teaspoon mustard powder (optional)1 teaspoon salt1 cup Cheddar cheese, grated6 slices of breadGrease a 9x13" glass baking dish and set aside. Fry the bacon, drain on paper toweling, and cut into 1" pieces. Cube the bread into 3/4" pieces and set aside. In a large bowl, beat the eggs. Add the milk, mustard powder, salt and blend well. Stir in the bacon, cheese, and bread cubes. Stir well to combine. Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight. Preheat the oven to 350 and bake 1 hour. Serves 8
Connect with CafeMom:
Switch to Mobile Site
Getting Started Guide
Frequently Asked Questions
Part of the CafeMom family
© 2015 CMI Marketing, Inc. All rights reserved.
Already Joined? LOG IN