Eggs Baked In Cheese Sauce Recipes

Steps:

• To make cheese sauce, in a large skillet, melt butter; stir in flour and cook for 1 minute. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the salt, pepper and cheese; stir until cheese melts. Set aside. , In a small skillet, saute ham and green onion in 3 tablespoons butter until onion is tender. Add eggs and cook over medium heat until eggs are set; stir in mushrooms and cheese sauce. , Spoon eggs into greased 13x9-in. baking pan. Combine topping ingredients; spread evenly over egg mixture. Cover; chill overnight. Uncover; bake at 350° for 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set, about 1 hour.

Steps:

• Preheat oven to 350°. Beat ricotta and cream cheese until smooth. Add eggs, butter, salt and pepper; beat until blended. In another bowl, whisk flour with baking powder; add to egg mixture. Stir in Gruyere and chives. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan., Bake, uncovered, until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

Steps:

• For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.

Steps:

• Split eggs lengthwise. Remove yolks and mash.
• Saute mushrooms in butter. Add mushrooms and seasonings (sauces)to yolks and mix well.
• Stuff into egg white shells and arrange in buttered, shallow casserole dish.
• TO MAKE CHEESE SAUCE.
• In a large saucepan, combine butter and flour and cook on medium heat just until butter and flour are well mixed.
• Add milk slowly and cook, stirring constantly, until mixture is smooth and thick.
• Remove from heat, fold in cheese and stir until cheese melts.
• Pour cheese sauce over eggs and sprinkle with breadcrumbs.
• Bake uncovered at 350 degrees for 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Lightly grease a 2 quart casserole dish. Sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
• Melt butter in a medium saucepan over medium heat. Add onion and cook until softened and transparent. Stir in flour. Slowly add milk and shredded cheese. Stir until cheese is melted and sauce is smooth and creamy. Pour over layered eggs and bacon.
• Bake in preheated oven for 30 minutes.

Steps:

• Heat oven to 350ºF.
• Beat first 4 ingredients with whisk in large bowl. Stir in bread, chicken, 1 cup cheese and broccoli.
• Pour into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheese. Refrigerate 3 hours.
• Bake casserole 40 min. or until center is set.