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Receta Smoky Egg Casserole
by CookEatShare Cookbook

Smoky Egg Casserole
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Ingredientes

  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 1/4 c. lowfat milk
  • 1 (16 ounce.) roll smoke flavored cheese spread
  • 6 slices bacon
  • 3 slices bread, cut in 1/4" cubes
  • 12 Large eggs, slightly beaten
  • 1 c. frzn peas, cooked, liquid removed
  • 1 (6 ounce.) can sliced mushrooms, liquid removed
  • 1/2 c. minced pimiento
  • 1 tbsp. vegetable oil
  • 1 tomato, cut in wedges
  • Snipped chives

Direcciones

  1. In a medium saucepan, heat butter. Blend in flour; add in lowfat milk. Stir constantly over medium high heat till mix thickens and bubbles. Reduce heat to low. Stir in cheese spread till melted; set aside. In a large skillet, cook bacon over medium high heat till crisp. Drain on paper towels. Reserve drippings in skillet. Crumble bacon and chill.
  2. To make croutons, cook bread cubes in bacon drippings till crisp, stirring occasionally. Remove croutons and set aside.
  3. In a medium bowl mix Large eggs, peas, mushrooms, pimiento and 2 Tbsp. chives. In the same large skillet, heat oil. Add in egg mix. Cook over medium high heat, gently lifting edges of egg mix so uncooked portion flows underneath. When Large eggs are set, mix in cheese spread mix. Turn mix into 12"x7" baking dish. Cover and chill overnight. About 30 min before serving, preheat oven to 350 degrees. Remove cover from casserole. Bake 20 min. Top with croutons and crumbled bacon. Bake 10 min or possibly till heated through. Garnish with tomato wedges and snipped chives. Makes 6 to 8 servings.