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Bacon & Cheese Oven Omelet
Eunice Nelson
6
6
8
slices bacon, cooked, drained, and chopped 1 cup milk
slices cheese
eggs, beaten
½ teaspoon salt
¼ teaspoon pepper
Arrange cheese slices to cover bottom of a buttered 9" pie pan. Beat together eggs, milk, salt,
and pepper with a fork. Add crumbled bacon and mix. Pour over cheese. Bake, uncovered,
at 350º for 40 minutes. Let stand 5 minutes before cutting. Serves 3 or 4.
Egg Casserole
DyVonne Nelson
1
4
1
2 eggs
cups milk
0 oz. Kraft American sharp cheese, shredded
1 box Catherine Clark herb seasoned croutons
1 cup finely chopped ham or bacon bits
Use 2 ½ quart casserole or 9 x 13 pan. Mix cheese and ham. Put croutons in buttered dish.
Add ham and cheese. Beat eggs and milk together. Pour over other ingredients and let set in
refrigerator overnight. Bake at 350º for one hour or so. Let set 10 minutes before serving.
Eggs Benedict
Jill Kounovsky
English muffins
4 eggs
Canadian bacon or ham
Hollandaise Sauce (see next recipe)
Split 2 English muffins and place in baking sheet with 8 slices of ham. Bake at 350º for 10-
5 minutes. Poach 4 eggs and keep warm while making Hollandaise Sauce. Pour sauce over
English muffin, ham, and poached egg.
1
Hollandaise Sauce
Jill Kounovsky
½
1
cup butter
tablespoon lemon juice
1 tablespoon water
3 egg yolks, slightly beaten
Place butter in 2-cup measure. Microwave for 1 minute to 1 minute, 15 seconds or until
partially melted. Stir until completely melted. Add lemon juice and water. Gradually beat in
egg yolks with fork. Microwave uncovered for 45 seconds; stir. Microwave uncovered 30
seconds to 1 minute longer, stirring every 15 seconds until thickened. Do not overcook or
sauce will curdle. Cover and refrigerate remaining sauce.
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