SPEEDY EGG & CHEESE STACK
Tower, pile or stack...no matter what you call layers of egg, cheese, tortilla and fresh tomato, you gotta also call it one of the best brunch recipes ever.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Cook eggs in skillet sprayed with cooking spray on medium heat 5 min. or until set, stirring occasionally. Remove from heat.
- Place 2 tortillas in 9-inch pie plate, overlapping as necessary to cover bottom; top with half the eggs and 1/3 each of the cheese and tomatoes. Repeat layers. Top with remaining tortillas, cheese and tomatoes.
- Bake 10 min. or until ingredients are heated through and cheese is melted.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 305 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
SUNNY'S PERFECT SCRAMBLED CHEESY EGGS
Provided by Sunny Anderson
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
- Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.
ROASTED EGGPLANT AND TOMATO STACKS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl toss the eggplant slices with 1/4 cup kosher salt. Using your fingertips, evenly distribute the salt on both sides of each slice. Place the eggplant in a colander set over a large bowl or sheet pan to catch juices. Set aside for 1 to 2 hours.
- Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
- Rinse the eggplant under cold water and dry thoroughly with paper towels.
- Arrange the eggplant slices in a single layer on one baking sheet. Brush olive oil on 1 side. Brush with balsamic vinegar and sprinkle with freshly ground pepper.
- Drizzle the other pan with 2 tablespoons olive oil. Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
- Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning. Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning. Let the tomato and eggplant slices cool until you can handle them with your fingers.
- Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato. Top with another piece of eggplant. Warm stacks in the oven until mozzarella lightly melts. Drizzle with olive oil and serve.
SPEEDY EGG & CHEESE STACK
Another great looking recipe from our friends at Kraft. This looks like it would be great for a brunch or shower (baby or bridal) yet looks easy enough to make for a nice weekend breakfast.
Provided by SkinnyMinnie
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375º.
- Pour eggs into a nonstick skillet sprayed with cooking spray. Cook on medium heat 5 min or until set, stirring occasionally. Remove from heat.
- Place 2 tortillas, overlapping on bottom of 9-inch pie plate.
- Top with 1/2 of the eggs and 1/3 each of the cheese and tomato.
- Repeat layers once.
- Top with remaining tortillas, cheese and tomato slices.
- Bake 10 min or until heated through and cheese is melted.
Nutrition Facts : Calories 441, Fat 22.4, SaturatedFat 9.8, Cholesterol 351.9, Sodium 882, Carbohydrate 36.9, Fiber 2.7, Sugar 4.9, Protein 22.3
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