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<blockquote data-quote="RYU" data-source="post: 971554" data-attributes="member: 211017"><p>My GF makes this. Its amazing. it also makes about 20 servings so it can be frozen as well.</p><p></p><p>To reheat from frozen, each portion needs 5-7 minutes in a 800w microwave. From chilled about a minute will do.</p><p></p><p><strong>Breakfast Bake</strong></p><p></p><p><em>Ingredients:</em></p><p></p><p>14 eggs</p><p>3 red peppers</p><p>6 sausages</p><p>6 slices of bacon</p><p>1 chicken breast</p><p>300g of mushrooms</p><p>200g edam cheese</p><p>240g mild cheddar</p><p>240g red leicester</p><p>10 spring onions (I only used the green parts. The white ends I used for a different meal.)</p><p>200g freshly cured ham (not formed with water)</p><p>300ml single cream</p><p></p><p><em>Method:</em></p><p></p><p>1 - Dice the peppers, spring onions, bacon, sausages, ham, and mushrooms. Place each in a separate container.</p><p></p><p>2 - Grate all the cheese into one container.</p><p></p><p>3 - Cook the chicken however you like. Dice and place in another container.</p><p></p><p>4 - Crack all the eggs into a large container. Add in the cream. Season to preferences. Stir well with a fork or whisk.</p><p></p><p>5 - Cook the sausages, bacon, and mushrooms. Place in a container until cool.</p><p></p><p>6 - Once all the ingredients are cool, mix up everything except the eggs in one large container, and then place the dry mixture into a large baking tray. Spread evenly.</p><p></p><p>7 - Pour the eggs over the dry ingredients. Stir gently to make sure the eggs reach the bottom of the pan. Leave to sit for a few minutes.</p><p></p><p>8 - Place the baking tray in a pre-heated oven at approx 175-180F (78-82C) for 35-40 minutes.</p><p></p><p>9 - Poke with fork to test if the centre is cooked. If cooked, allow to cool before slicing and removing portions if you are planning to freeze them, otherwise eat, refrigerate, or have fun.</p><p></p><p>Notes - </p><p></p><p>A - I cooked everything in a non-stick pan without any kind of oil. For seasoning I added salt, white and black pepper, paprika, and garlic powder.</p><p></p><p>B - I don't know how long these will keep in the freezer, as the other half eats them too fast for them to spoil. From researching online, most agree that eggs cooked in this manner (or similar) will have a freezer life of between 3-6 months. I would go with the 3 month mark just to be safe, but honestly, having a single batch last a month in this house would be a miracle.</p><p></p><p>C - The chicken I used here was leftover from a previous meal, which was baked in the oven. In the future I'm going to try grilling, frying, and baking the chicken in other ways, to see if it tastes any better.</p></blockquote><p></p>
[QUOTE="RYU, post: 971554, member: 211017"] My GF makes this. Its amazing. it also makes about 20 servings so it can be frozen as well. To reheat from frozen, each portion needs 5-7 minutes in a 800w microwave. From chilled about a minute will do. [B]Breakfast Bake[/B] [I]Ingredients:[/I] 14 eggs 3 red peppers 6 sausages 6 slices of bacon 1 chicken breast 300g of mushrooms 200g edam cheese 240g mild cheddar 240g red leicester 10 spring onions (I only used the green parts. The white ends I used for a different meal.) 200g freshly cured ham (not formed with water) 300ml single cream [I]Method:[/I] 1 - Dice the peppers, spring onions, bacon, sausages, ham, and mushrooms. Place each in a separate container. 2 - Grate all the cheese into one container. 3 - Cook the chicken however you like. Dice and place in another container. 4 - Crack all the eggs into a large container. Add in the cream. Season to preferences. Stir well with a fork or whisk. 5 - Cook the sausages, bacon, and mushrooms. Place in a container until cool. 6 - Once all the ingredients are cool, mix up everything except the eggs in one large container, and then place the dry mixture into a large baking tray. Spread evenly. 7 - Pour the eggs over the dry ingredients. Stir gently to make sure the eggs reach the bottom of the pan. Leave to sit for a few minutes. 8 - Place the baking tray in a pre-heated oven at approx 175-180F (78-82C) for 35-40 minutes. 9 - Poke with fork to test if the centre is cooked. If cooked, allow to cool before slicing and removing portions if you are planning to freeze them, otherwise eat, refrigerate, or have fun. Notes - A - I cooked everything in a non-stick pan without any kind of oil. For seasoning I added salt, white and black pepper, paprika, and garlic powder. B - I don't know how long these will keep in the freezer, as the other half eats them too fast for them to spoil. From researching online, most agree that eggs cooked in this manner (or similar) will have a freezer life of between 3-6 months. I would go with the 3 month mark just to be safe, but honestly, having a single batch last a month in this house would be a miracle. C - The chicken I used here was leftover from a previous meal, which was baked in the oven. In the future I'm going to try grilling, frying, and baking the chicken in other ways, to see if it tastes any better. [/QUOTE]
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