Puffed Eggs Monterey Food

EASY BREAKFAST PUFFED EGGS

Steps:

• 1. Scramble eggs until wet and soft, fold in cheese, ham, and scallions and put in prepared puffed pastry shell.
• 2. Put back in oven for 5 minutes to crisp shell and finish cooking egg.
• 3. Cover with cheese sauce. Saute' mushrooms for garnish.
• 4. For Cheese Sauce : Mix together flour and butter to make a roux, blend in milk; cook until thickens, boil slowly.
• 5. Ad cheese, blend but do not boil.
• 6. Enjoy the full recipe with details @ http://goo.gl/LrciCb

CHEESY EGG PUFFS

Steps:

• In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. , In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture., Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

EGGS MONTEREY

Steps:

• Preheat oven to 350 degrees.
• Lightly oil a 13-by-9-inch baking dish.
• Beat eggs in a large mixing bowl.
• Stir in Monterey Jack, cottage cheese, butter, flour, baking powder, salt and chiles.
• Pour into baking dish, and bake for 35 minutes or until the eggs are set.
• Cool for 10 minutes.
• Serves 8 to 10 for brunch, 12 to 16 as an appetizer.

PUFFED EGGS MONTEREY

Steps:

• Combine eggs, milk, salt and pepper.
• Stir in chiles and cheese.
• Spread butter on one side of each bread slice; cut each slice into 4 triangles.
• Arrange half of bread, buttered side out and cut side down, around edges of 9-inch pie plate and other half, buttered side down, in bottom.
• Pour egg mixture over bread.
• Bake at 350 for 30 minutes or until set.