Egg Sausage Pancake Sandwich

4 Servings
Eggs American
Fry Eggs Sausage Breakfast American

2 1/2 cups All purpose ur
pinch t
2 cups k
2 ea s
1/4 cup ve oil plus oil for skillet
1 tablespoon ter for skillet
8 ea s
2 tablespoons ter
4 ea sage patties cooked and crumbled
8 ea Cheese american slices
1/4 cup lic powder
1/4 cup ck pepper
3/4 cup t
le Syrup

PREP TIME: 10 min COOK TIME: 12 min FOR HOUSE SEASONING: Mix ? cup salt, ? cup black powder and ? cup of garlic power together. Place in a shaker type jar and save for future use in place of plain old salt and pepper. FOR PANCAKES: Heat a nonstick griddle to medium heat while you prepare the homemade pancake batter. Combine the 2 1/2 c flour and pinch of salt. In another small bowl mix the eggs, milk and 1/4 cup olive oil. Add this to the flour mixture and stir to combine. Butter the skillet and then add 1/4 cup olive oil to skillet which keeps butter from burning; then add 1/4 cup of batter for each pancake. The bottoms of the pancakes should brown in about 2-4 minutes. Flip them to finish cooking other side and cook them until they are a light golden brown. Remove the pancakes to an oven-safe plate or dish and place them in a preheated 200? F oven until ready to serve. FOR THE SCRAMBLED EGGS: Preheat a large nonstick skillet over medium heat for about 1 minutes. In a large mixing bowl, crack the eggs and whisk them until thoroughly beaten. Season with 'HOUSE SEASONING' (as listed above). Add butter to the skillet and allow to melt. Add the eggs and reduce heat to medium-low. Add the cooked crumbled sausage patties and stir egg mixture frequently until soft curds form. The more you stir the more creamy the eggs will become. Remove from the heat. FOR ASSEMBLY: Place slice of American cheese on top of pancake, top with scrambled egg mixture, add another slice of American cheese and place another pancake on top. Add a dab of butter and maple syrup, of choice. Serve and enjoy!


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Juanita's Egg Custard

6 Servings
eggs Southern
pie cook mix sweet favorite eggs Southern

3 cups k
3 s seperated
1 cup ar
4 Tabl. ur
1 teas. illa

In medium sauce pan stir in all ingredients except the egg whites. Cook until thickened. Let stand 5 minutes and pour into baked pie shells.. Bake at 350 until done. Use the whites with sugar to make the merangue. Brown the merangue .Chill


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Egg Custard

4 Servings
Eggs Southern
tasty treat holiday baking deserts Bake Bake Eggs Southern

3 cups k
3 s
3 tablespoons ur
1/4 teaspoons illa flavoring
3/4 cup ar

Crack eggs and seperate yolk from the whites. On medium heat add milk and yolks and sugar and flavoring. Stir. Add flour and keep stirring.When mixture is smooth and fairly thick remove from heat and pour into cooked pie crusts. Bake until done at 375 degrees. Topping: 4 tablespoons sugar egg whites pinch of salt Beat egg whites with sugar until fluffy Pour over egg custard and bake. Watch closely because it will not take long to brown.


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Sausage Egg Casserole

10 Servings
egg American
Sausage Egg Breakfast Sausage Egg Breakfast egg American

1 pound hot bulk sage
10 slices bread (cut or torn into pieces)
2 cups shredded ddar cheese
6 s
3 cups whole k
1 tsp t
1/4 teaspoon fresh und pepper

Crumble sausage and brown. Use fork to break it into smaller crumbles as it browns. Drain off the fat. Pour bread cubes into a 9x13 inch casserole dish. Spread the cubes out evenly on the bottom of the casserole dish. Sprinkle sausage over the top of the bread cubes. Evenly sprinkle cheese over the sausage. Use a fork to beat the eggs, milk, salt and pepper until bubbly and frothy. Carefully and slowly pour the egg/milk batter over the top of the casserole. Cover the casserole with a lid or tightly with tinfoil and place in a refrigerator overnight. Put the casserole in a cold oven (since the dish is quite cold). Turn the heat on to 350f. Bake for about an hour or until the casserole is set and slightly brown around the edges.


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Egg and Asparagus Soup

8 Servings
Asparagus Italian
Soup Asparagus Italian

1 pound aragus cut 1/2" thick
1 tablespoon ve oil
2 cloves lic crushed
1 yellow on chopped
6 cups cken stock
1/2 cup te wine
4 s
1 tablespoon on juice

Break the tough ends of the asparagus. Heat pot and add oil, garlic, onion and saute until clear but not brown. Add stock and wine and simmer for at least one hour. Add asparagus and simmer 5 min. Add salt and pepper to taste. Beat the eggs and lemon juice together and slowly drizzle into soup. Cook for one minute and serve This soup looks terrible until the end when you add the eggs!! Looks like egg drop soup. Per Serving (excluding unknown items): 703 Calories; 33g Fat (52.7% calories from fat); 34g Protein; 32g Carbohydrate; 7g Dietary Fiber; 748mg Cholesterol; 13120mg Sodium. Exchanges: 3 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat.


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Egg Drop Soup

6 Servings
Chicken broth Asian
Soup Chicken broth Asian

8 cups cken broth
1 tablespoon ger
1 tablespoon sauce
2 cloves lic minced
2 tablespoons n starch
2 tablespoons water
2 llions sliced thin
2 tablespoons antro minced
1 cup frozen s
6 s beaten
salt and per to taste

Bring chicken broth, ginger, soy sauce and garlic to boil in a soup pot. Simmer 15 min. Mix corn starch and water together and add to pot and stir until thickened. Add scallions, cilantro and peas and cook until warmed. Turn soup to low. Beat eggs together and slowly add to pot and sitr contantly. Don't let soup boil again. Per Serving (excluding unknown items): 475 Calories; 12g Fat (23.5% calories from fat); 49g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 7312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat.


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Egg and Asparagus Soup

8 Servings
Asparagus Italian
Soup Asparagus Italian

1 pound aragus cut 1/2" thick
1 tablespoon ve oil
2 cloves lic crushed
1 yellow on chopped
6 cups cken stock
1/2 cup te wine
4 s
1 tablespoon on juice

Break the tough ends of the asparagus. Heat pot and add oil, garlic, onion and saute until clear but not brown. Add stock and wine and simmer for at least one hour. Add asparagus and simmer 5 min. Add salt and pepper to taste. Beat the eggs and lemon juice together and slowly drizzle into soup. Cook for one minute and serve This soup looks terrible until the end when you add the eggs!! Looks like egg drop soup. Per Serving (excluding unknown items): 703 Calories; 33g Fat (52.7% calories from fat); 34g Protein; 32g Carbohydrate; 7g Dietary Fiber; 748mg Cholesterol; 13120mg Sodium. Exchanges: 3 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat.


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Egg Drop Soup

6 Servings
Chicken broth Asian
Soup Chicken broth Asian

8 cups cken broth
1 tablespoon ger
1 tablespoon sauce
2 cloves lic minced
2 tablespoons n starch
2 tablespoons water
2 llions sliced thin
2 tablespoons antro minced
1 cup frozen s
6 s beaten
salt and per to taste

Bring chicken broth, ginger, soy sauce and garlic to boil in a soup pot. Simmer 15 min. Mix corn starch and water together and add to pot and stir until thickened. Add scallions, cilantro and peas and cook until warmed. Turn soup to low. Beat eggs together and slowly add to pot and sitr contantly. Don't let soup boil again. Per Serving (excluding unknown items): 475 Calories; 12g Fat (23.5% calories from fat); 49g Protein; 38g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 7312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat.


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Ma's Egg Custard Pie

Click here for a larger picture of Ma's Egg Custard Pie
12 Servings
Eggs American
Christmas Bake American Eggs Dessert Winter Sweet

1 Pillsbury refrigerated pie crust
4 Large s
1 cup ar
1 salt h
2 cups k
1/2 teaspoon meg

Unroll pie shell and place in a pie dish sprayed with non-stick cooking spray. Mix the eggs, sugar, salt, and milk in a mixing bowl until well mixed. Pour into pie shell and sprinkle with nutmeg. Bake at 350 degrees for about 50 minutes or until a knife inserted in center comes out clean and you have a firm custard type filling.


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Egg in a Hole with Salami

1 Servings
Salami
Australian
Spicy Savory Snack Salami Australian

3 pieces of Salami
1 piece of Bread
1
1 ts king Oil

1. Heat a frying pan until a drop of water disappears. 2. Spray with cooking oil. 3. Cut a hole out of the middle of the bread and place on the frying pan. 4. Crack egg into the middle of the hole, making sure no shell goes in. 5. When egg is almost completely cooked place salami on top and flip over. 6. Flip onto a plate and enjoy!


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Ma's Egg Custard Pie

Click here for a larger picture of Ma's Egg Custard Pie
12 Servings
Eggs
American
Christmas Bake American Eggs

1 Pillsbury refrigerated pie crust
4 Large s
1 cup ar
1 salt h
2 cups k
1/2 teaspoon meg

Unroll pie shell and place in a pie dish sprayed with non-stick cooking spray. Mix the eggs, sugar, salt, and milk in a mixing bowl until well mixed. Pour into pie shell and sprinkle with nutmeg. Bake at 350 degrees for about 50 minutes or until a knife inserted in center comes out clean and you have a firm custard type filling.


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Egg Nog Pound Cake

This festive pound cake has plenty of added flavor that makes it perfect for the holidays.  The egg nog glaze is the perfect topping for this dessert.

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