205379 egg croissant quiche Recipes

eggs, soy milk , unsweetend, low fat sour cream, pillsbury pie crust, canola oil (for the dish ), salt, black pepper, mustard, leek, brown mushrooms, chopped, spinach, tomatoes

egg whites, spinach, chopped, green pepper, finely chopped, red pepper, finely chopped, onion, finely chopped, mushroom, chopped, ricotta cheese, reduced fat mozzarella cheese

eggs, low fat sour cream, milk, pillsbury pie crust, canola oil (for the dish ), salt, black pepper, leeks, tomato

eggs, low-fat cottage cheese, mozzarella cheese, parmesan cheese, broccoli, chopped, onion, chopped, tomato, chopped, garlic salt

eggs, bacon, cheese, heavy cream, onion, pie crust (e.g. pillsbury in the refrigerated section), salt or pepper

eggs, cooked ham, chopped fine, whole milk or 2 cups light cream, diced cooked bacon, onion, grated swiss cheese, black pepper, grated old cheddar cheese, nutmeg

eggs, skim milk, self raising flour, low-fat cheese, grated, mushroom, finely chopped, red capsicum , finely choped, onion, finely chopped, bacon, finely chopped, tomato, sliced, masterfoods pizza topper herbs

eggs, evaporated milk (2 small cans), flour, salt, pepper, onion, cut into large chunks, swiss cheese, cubed, sausage, cooked & crumbled, pie shell, 9 inch uncooked

eggs, light cream, flour, salt, ground nutmeg, onion, quartered, swiss cheese, cubed, bacon, crispy fried and crumbled, unbaked pie shells

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg

eggs, half-and-half, grated cheese, turkey bacon, chopped onion, chopped bell pepper, mushroom, chopped shrimp, frozen pie shell

eggs, spinach leaves, chopped, cantal cheese (substitute cheddar), half-and-half, chopped white onion, cooked crumbled bacon or 1/2 cup chopped country ham, ground black pepper

eggs, well beaten, light cream, minced onion, chopped green chilies, drained, chopped pimiento, drained, seasoning salt, garlic powder, cumin, pepper, shredded monterey jack cheese, flour tortillas, vegetable oil, for brushing

eggs, swiss cheese (ementhaler, gruyer, combo) shredded, heavy cream, ham or canadian bacon chopped, shell pie crust paint bottom with dijon mustard, salt & white pepper