Cheesy Egg Bake Challah Food

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

CHEESY GARLIC BREAD CHALLAH

Steps:

• First, make your challah dough. Prepare the yeast in a large mixing bowl for a stand mixer by whisking it with warm water and 2 teaspoons sugar. Let yeast stand until it foams and puffs up, about 10 minutes. If it doesn't get foamy, your yeast is bad or the water was too warm or cool. Try again!
• Using the whisk attachment for the stand mixer, mix in the remaining sugar, eggs, and oil into the yeast mixture. (You can just use a whisk of you're doing this by hand too) Then gradually add 6 cups flour and salt and either with a hook attachment using an electric mixer or a spoon and your hands until combined. Knead for about 5-10 minutes, and form into a ball. If it's too sticky, add a bit more flour. Dough should be soft, smooth and slightly tacky.
• Place the dough in a bowl greased with oil and cover. Let dough ferment in a warm place until it has doubled in size, about 2-3 hours. I put mine on top of an oven heated to 200 degrees.
• Meanwhile, make the filling. In a small saucepan, combine butter and garlic and cook over medium low heat until garlic starts to brown and is fragrant, about 2 minutes. Season with salt to taste
• When the dough is ready, divide into three equal sized balls. Roll each one into a 10x14 rectangle, spread with garlic butter, and sprinkle with a bit of salt and cheese.Roll the rectangle up tightly like a jelly roll starting from the long end. The form a spiral to make a round mound. Repeat with the other dough balls.
• I like to bake each loaf on its own cookie sheet because they spread. Carefully place the loaves on three parchment lined baking sheets, cover lightly with plastic wrap, and let it rise again for 1 ½ hours or until more than doubled in size.
• Meanwhile, preheat oven to 350 degrees F. Whisk the last egg yolk with 1 tablespoon water and generously brush over challah. Repeat to have two coats. Sprinkle with seeds. Bake two at a time for 30-35 minutes, or until golden brown and with an internal temperature of 190 degrees F, rotating pans halfway through. If the challot start to brown too fast, cover with foil.

CHEESY BAKED EGGS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.
• Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.
• Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes. Cool slightly before slicing and serving warm.

CHALLAH BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Toast challah bread for 10 minutes until it's golden brown. Let cool and then tear into chunks.
• In a medium skillet add olive oil over medium heat. Add sausage and cook, breaking it up as it cooks, until well-browned. Add shallots near the end a cook for another few minutes to soften shallots.
• Transfer sausage mixture with any drippings in skillet to a large bowl with challah chunks. Toss together.
• In a separate bowl, whisk together eggs, milk, and cream. Pour mixture into larger bowl with challah and sausage. Stir to combine and let sit for a few minutes.
• Transfer half of the casserole mixture to a large 9×13 baking dish. Top with half of the grated cheese. Then top with the rest of the casserole mixture followed by the last of the cheese. Season with salt and pepper.
• Let casserole sit in the fridge overnight (at least a few hours).
• When ready, bake casserole at 350 degrees F. for 45 minutes until it's puffed and browned around the edges. Let rest for 10 minutes before serving. Serve garnished with fresh scallions.

CHEESY EGG BAKE-CHALLAH

Steps:

• Heat oven to 350°F.
• Cook vegetables in medium nonstick skillet on medium-high heat 4 min. or until crisp-tender, stirring occasionally. Whisk eggs and milk in large bowl until blended. Stir in vegetables and cheese.
• Spread bread onto bottom of 2-qt. casserole sprayed with cooking spray; top with egg mixture.
• Bake 45 to 50 min. or until knife inserted in center comes out clean.

CHEESY SAUSAGE AND EGG BAKE

Steps:

• Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
• Stir remaining ingredients until blended. Pour over cheese.
• Bake uncovered 30 to 35 minutes or until golden brown and set.

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.

CHEESY BAKED EGGS

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.

CHEESY EGG CASSEROLE

Steps:

• Toss Monterey Jack cheese with flour; place in bottom of greased 13 x 9-inch pan.
• Top with Cheddar cheese.
• Place chopped Canadian Bacon evenly over cheeses.
• Beat eggs and milk in bowl and pour over the bacon.
• Cover and chill overnight in refrigerator.
• Remove from frig for 30 minutes before baking.
• Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean.
• Let stand for 5 minutes before cutting.
• (Time does not reflect refrigeration time).