What the Beck???
I began by preheating the oven. I had thawed a piece
of puffed pastry, and then rolled it out into a square to
fit the 8 x 8 inch pan.
I should have used more flour when I rolled out the
dough because it stuck a little to the counter. With patience
it came off the counter, and was transferred to the dish.
Ree said to crimp the edge so it sticks to the side of the pan.
I think it also looks nicer when you serve it.
I set this to the side as I made the egg mixture.
I put the eggs in a bowl...
added in the half and half...
and pepper...
and salt...
and whisked it all together until it was thicker.
The consistency looked great.
I added the cheese into the egg mixture.
I used Monterey Jack cheese.
In the oven it went until it puffed up and had brown edges.
This was a delicious breakfast!!!
Surprise your family with a warm, great hot breakfast.
I also saved a piece for dinner that night.
All I did was put it in the microwave until it was hot.
Recipe Review
Today’s Recipe and Location:
Easy 4-Ingredient Egg Bake
Found
in: The Pioneer Woman blog
I
figured out that there are 327 calories, if 9 servings are made. (Please note that the calorie counts vary depending on the
specific brands of ingredients that you choose to use.)
I
LOVE this egg bake. I love eggs in all forms, but the egg mixed with cheese and
half-and-half on a pastry crust is fabuloso! This is one I will definitely make again. Really quick and easy to make. Great job, Ree!!!
of puffed pastry, and then rolled it out into a square to
fit the 8 x 8 inch pan.
dough because it stuck a little to the counter. With patience
it came off the counter, and was transferred to the dish.
I think it also looks nicer when you serve it.
I set this to the side as I made the egg mixture.
I used Monterey Jack cheese.
Surprise your family with a warm, great hot breakfast.
I also saved a piece for dinner that night.
All I did was put it in the microwave until it was hot.
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