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Breakfast Foods
Baked Eggs
11⁄2 cups milk | 1⁄2 | teaspoon pepper |
3 dozen eggs | 1⁄4 | cup melted butter |
1 teaspoon salt | | |
In a large bowl, beat milk, eggs, salt, and pepper with mixer. Pour melted butter into 9x13-inch baking pan and tilt pan to coat bottom and sides. Pour egg mixture into pan. Place in roaster oven and bake eggs at 400ºF for 30 minutes, stirring and scraping sides of pan with a rubber spatula every 10 minutes to ensure even cooking. Makes 15 servings.
Overnight Sticky Buns
2⁄3 cup finely chopped pecans
1 pound, 9-ounce bag frozen roll dough
4 tablespoons + 1 teaspoon butterscotch cook and serve pudding mix (1⁄2 of a 3.5 ounce box)
1⁄4 cup butter, melted
1⁄2 cup brown sugar
1 teaspoon cinnamon
Grease a 10-inch tube or bundt pan. Sprinkle pecans in bottom of pan. Place frozen rolls in pan. Sprinkle with pudding mix. Pour melted butter over rolls. Combine brown sugar and cinnamon and sprinkle over rolls. Cover with wax paper and let sit at room temperature overnight. In the morning, remove wax paper, place in roaster oven, and bake at 350ºF for 20 to 30 minutes. Remove from oven and imme- diately place serving plate on top of pan. Use hot mitts and flip the pan to remove sticky buns.
