/ Appetizers and Snacks / Egg

Impossibly Easy Breakfast Bake (Crowd Size)

Sorce dragonblunt
Caloric :1 Serving: Calories 300 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 115mg; Sodium 490mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients Prep Time:20 min
Start to Finish:1 hr 10 min
Makes:12 servings

2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original BisquickÂ® mix
2 cups milk
1/4 teaspoon pepper
4 eggs
Instructions

1. Heat oven to 400ÂºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
High Altitude (3500-6500 ft) No changes.

Banana Bread

Sorce lessakilla
Caloric :1 Serving: Calories 70 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 95 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iro
Ingridients Prep Time:15 min
Start to Finish:3 hr 25 min
Makes:2 loaves (24 slices each)

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold MedalÂ® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Instructions

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350Â°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Bread Machine Hot Cross Buns

Sorce invazn
Caloric :1 Serving: Calories 250 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 4 g); Cholesterol 55 mg; Sodium 270 mg; Total Carbohydrate 43 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 2 %;
Ingridients Prep Time:15 min
Start to Finish:2 hr 55 min
Makes:16 buns

Buns
2 eggs
1/2 cup butter or margarine, softened
4 cups Gold MedalÂ® Harvest KingÂ® or Better for BreadÂ® bread flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 1/2 teaspoons bread machine or quick active dry yeast
1/2 cup dark raisins
1/2 cup golden raisins
1 egg
2 tablespoons cold water
Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
Instructions

1. Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2. Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.)
3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4. Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)
5. Heat oven to 375Â°F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly.
6. In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.

Streusel Coffee Cake

Sorce dbuman
Caloric :1 Serving: Calories 190 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 30mg; Sodium 380mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 13g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C
Ingridients Prep Time:10 min
Start to Finish:35 min
Makes:10 servings

Cinnamon Streusel
1/3 cup Original BisquickÂ® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Coffee Cake
2 cups Original BisquickÂ® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg
Instructions

1. Heat oven to 375Â°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3. Bake 18 to 22 minutes or until golden brown.
High Altitude (3500-6500 ft): Heat oven to 425Â°F. Use 9-inch square pan. Stir 2 tablespoons Gold MedalÂ® all-purpose flour into the 2 cups BisquickÂ® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.

Banana Nut Quick Bread

Sorce ][-Lithium-][
Caloric :1 Serving: Calories 150 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 10g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients Prep Time:10 min
Start to Finish:1 hr 55 min
Makes:16 servings

1 box Betty CrockerÂ® banana nut muffin mix
1/2 cup milk
1/4 cup vegetable oil
1 egg
Instructions

1. Heat oven to 375ÂºF. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
2. In medium bowl, stir Muffin Mix, Walnuts, milk, oil and egg just until blended. Spread batter in pan.
3. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean and top of loaf is golden brown. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

Honey Bun Cake

Sorce TKS
Caloric :1 Serving: Calories 480 (Calories from Fat 210); Total Fat 23g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 85mg; Sodium 320mg; Total Carbohydrate 65g (Dietary Fiber 0g, Sugars 48g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin
Ingridients Prep Time:15 min
Start to Finish:2 hr 5 min
Makes:12 servings

1 box Betty CrockerÂ® SuperMoistÂ® yellow cake mix
2/3 cup vegetable oil
4 eggs
1 container (8 oz) sour cream (1 cup)
1 cup packed brown sugar
1/3 cup chopped pecans
2 teaspoons ground cinnamon
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla
Instructions

1. Heat oven to 350Â°F (325Â°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
2. In large bowl, beat dry cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
3. Bake 44 to 48 minutes or until deep golden brown. Stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.
High Altitude (3500-6500 ft): Bake 46 to 50 minutes.

Tres Leches Cake with Crema de Coco

Sorce mackel
Caloric :1 Serving: Calories 540 (Calories from Fat 270); Total Fat 30g (Saturated Fat 20g, Trans Fat ncg); Cholesterol 150mg; Sodium 210mg; Total Carbohydrate 58g (Dietary Fiber 3g, Sugars ncg); Protein 9g Percent Daily Value*: Vitamin A 18%; Vita
Ingridients Prep Time:20 min
Start to Finish:3 hr 45 min
Makes:12 servings

Cake
4 eggs
3/4 cup granulated sugar
1/4 cup cold water
1 teaspoon vanilla
1 cup Gold MedalÂ® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Tres Leches Sauce
1 can (14 ounces) sweetened condensed milk
1 cup whipping (heavy) cream
1/2 cup canned cream of coconut (not coconut milk)
3 tablespoons light rum or 1 tablespoon vanilla
Garnish
3/4 cup whipping (heavy) cream
2 tablespoons powdered sugar
1 cup flaked coconut, toasted
1 pound sliced strawberries
5 kiwi fruit, peeled and chopped
Instructions

1. Heat oven to 350ÂºF. Grease bottom and sides of 11x7-inch (2-quart) glass baking dish with shortening.
2. In large bowl, beat eggs with electric mixer on high speed until frothy. Gradually beat in granulated sugar; beat on high speed about 5 minutes or until very thick and lemon colored. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan.
3. Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool 1 hour on wire rack.
4. Meanwhile, in large bowl, stir together all Tres Leches Sauce ingredients. Refrigerate until ready to use.
5. Poke top of cooled cake all over with toothpick or fork; slowly pour sauce over cake, allowing it to soak in. Cover and refrigerate at least 2 hours until most of the sauce is absorbed.
6. In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Serve cake topped with sweetened whipped cream, coconut, strawberries and kiwi fruit.
High Altitude (3500-6500 ft): Use 13x9-inch (3-quart) glass baking dish.

Cheesy Sausage and Egg Bake

Sorce Souleh
Caloric :1 Serving: Calories 255 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 6 g); Cholesterol 240 mg; Sodium 880 mg; Total Carbohydrate 12 g (Dietary Fiber 1 g); Protein 17 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 6 %; Calciu
Ingridients Prep Time:25 min
Start to Finish:1 hr
Makes:12 servings

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original BisquickÂ® mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs
Instructions

1. Heat oven to 350ÂºF. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
2. Stir remaining ingredients until blended. Pour over cheese.
3. Bake uncovered 30 to 35 minutes or until golden brown and set.
High Altitude (3500-6500 ft) Bake about 35 minutes.

Cheesy Egg and Rice Bake

Sorce NerdAdamskidCGKIII
Caloric :1 Serving: Calories 240 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 500 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 15 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 10 %; Calcium
Ingridients Prep Time:20 min
Start to Finish:1 hr 20 min
Makes:6 servings

1 cup sliced fresh mushrooms (3 ounces)
1 medium onion, chopped (1/2 cup)
2/3 cup uncooked regular long-grain rice
1 1/3 cups water
1 cup frozen chopped broccoli
1 cup small curd creamed cottage cheese
3/4 cup shredded Cheddar cheese (3 ounces)
2 tablespoons ProgressoÂ® dry bread crumbs (any flavor)
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1/4 cup shredded Cheddar cheese (1 ounce)
Instructions

1. Heat oven to 325Â°F. Lightly grease quiche dish, 9x1 1/2 inches.
2. Mix mushrooms, onion, rice and water in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until rice is tender. Stir in broccoli and cottage cheese. Stir in remaining ingredients except 1/4 cup Cheddar cheese. Spoon into quiche dish.
3. Bake uncovered 40 minutes. Sprinkle with 1/4 cup Cheddar cheese. Bake 10 to 15 minutes or until center is hot. Let stand 5 minutes before cutting.

Strawberries and Cream Cake

Sorce HyDa_Stricker
Caloric :1 Serving: Calories 320 (Calories from Fat 160); Total Fat 18g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 75mg; Sodium 290mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 24g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients Prep Time:15 min
Start to Finish:1 hr 55 min
Makes:15 servings

Cake
1 box Betty CrockerÂ® SuperMoistÂ® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs (including yolks)
1 box (4-serving size) strawberry-flavored gelatin
Whipped Cream Cheese Frosting
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar
Instructions

1. Heat oven to 350ÂºF (325ÂºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat cake mix, water, oil, eggs and gelatin with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
3. In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.
High Altitude (3500-6500 ft) Follow High Altitude cake mix directions on box for 13x9-inch pan.