Cheddar Baked Eggs Food

BAKED EGGS WITH FARMHOUSE CHEDDAR AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.
• Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.

BAKED CHEDDAR EGGS & POTATOES

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

EASY CHEESY BAKED EGGS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
• Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
• Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
• Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
• Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

CHEDDAR BAKED EGGS

Steps:

• Preheat oven to 350 degrees.
• In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted.
• Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es). Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce. Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately.

FARMHOUSE BAKED EGGS WITH CHEDDAR & POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in a large cast-iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Stir in parsley and garlic. Season with salt and pepper, to taste, and remove from heat.
• Make 4 shallow depressions in potatoes and break 2 eggs into each. Transfer to oven and bake until egg whites are cooked and yolks are still runny, about 10 minutes. Sprinkle cheese over eggs and continue baking until cheese melts, about 1 minute more. Serve immediately.

EASY CHEDDAR EGG BAKE

Steps:

• Heat oven to 325 degrees.
• Mix all ingredients.
• Pour into ungreased baking pan, 8 x 8 x 2 inches.
• Bake 25 to 30 minutes or until eggs are set.

BAKED EGGS WITH CHEDDAR AND BACON

Steps:

• Preheat oven to 325°. Coat four 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine cheese, parsley, salt and pepper; sprinkle over tops., Bake, uncovered, 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.

CHEDDAR BAKED BAGELS AND EGGS

Steps:

• Butter the cut sides of bagels, and enlarge holes to 1 inch in diameter.
• Working in batches, place bagel halves buttered side down in heavy fry pan over medium high heat.
• Cook for about 2 minutes or until golden on bottom.
• Transfer all bagel halves, cut side down to rimmed baking sheet.
• Break an egg into center of each bagel half and sprinkle with equal amounts of salt and pepper.
• Sprinkle cheese over eggs.
• Bake in 400F oven for 8 to 10 minutes or until eggs are set but yolks are still soft.