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Posted by on Jan. 27, 2009 at 12:35 PM
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This is for everything to do with eggs happy posting :)

by on Jan. 27, 2009 at 12:35 PM
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by on Mar. 14, 2009 at 12:35 AM
Cheesy O'Brien Egg Scramble
1 pkg.-28 oz.-frozen hash brown potatoes
1/2 t. garlic salt, or to taste
1/4 t. pepper, or to taste
1 can cheddar cheese soup, undiluted
1 lb. bacon, cooked and crumbled
12 eggs, lightly beaten
2 T. butter
2 c. shredded cheddar cheese (8 oz.)

In large skillet prepare hash browns according to pkg. directions. Sprinkle with salt and pepper. Transfer to a greased 2-1/2 qt. baking dish. Top with soup. Set aside 1/2 c. crumbled bacon and sprinkle remaining bacon over soup. In another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with grated cheese and reserved 1/2 c. bacon. Bake, uncovered, at 350 degrees for 20-25 min. I would put this in the refrigerator overnight, covered, and bake in preheated oven for a good 30-35 min. or until hot.

by on Mar. 18, 2009 at 12:42 AM

Deviled Eggs
6 eggs
1/2 c. salad dressing
2 tbsp. mustard
2 tbsp. pickle relish
1/2 tsp. onion or garlic salt
Boil eggs and peel. Slice long way, take out yolks and mix with salad dressing, mustard, pickle relish and onion or garlic salt. Mix and
spoon back into egg halves and sprinkle with paprika.

by on Jun. 7, 2009 at 11:28 PM

Tuna Stuffed Eggs

 5 eggs 4 oz. can drained tuna 3 tbsp. mayonnaise 1 tbsp. light cream To decorate top of eggs, use parsley or chopped olives, also salt and pepper. Hard cook the eggs. Shell and cut each egg lengthwise in half. Using a spoon to remove yolks without breaking whites. Put yolks through a sieve into mixing bowl. Add the tuna, mayonnaise, and cream. Mix ingredients well until smooth. Season with salt and pepper. Stuff the egg whites neatly with the mixture. Decorate each with the chopped parsley or olives.

by on Jul. 8, 2009 at 12:04 AM

Egg Rice Bake

1/4 cup chopped onion
1/4 cup green pepper
2 tablespoons butter or margerine
1 10 3/4 ounce can of condensed mushroom soup
1/2 cup milk
2 cups cooked rice
6 hard boiled eggs halved
1 cup shredded american cheese

In a sauce pan cook the onion and green pepper in the butter or margerine till tender but not brown, add mushroom soup, stir in milk. Remove 1/2 a cup of soup mixture and set aside. Stir in rice into remaining soup mixture and sread into a 13x7x2 baking dish. Gently press the hard boiled egg halves yolk side up in to mixture. Spoon resevered mixture over egg halves cover and bake in a 350 degree oven for 25 minutes, uncover and sprinkle shredded cheese over all of the cassarole and return to the oven and bake 5 more minutes till the cheese melts.
Makes 4 servings

by Group Owner on Mar. 12, 2010 at 6:01 PM

Ham and Cheese Souffle

Makes 8 servings

  • 16 slices white bread crumbs (crusts removed), cubed
  • 16 slices (about 1 pound) ham, cut into bite-size pieces
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (8 ounces) shredded Swiss cheese
  • 5 eggs, beaten
  • 3 cups milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon onion salt
  • 2-1/2 cups crushed cornflakes
  • 1/3 cup butter or margarine, melted

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat. Combine eggs, milk, mustard and onion salt; pour over layered mixture. Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until hot and bubbly.

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