Ingredients

• 12 eggs, beaten
• ¼ cup softened butter
• 6 croissants, split
• 12 slices smoked ham
• 6 slices Colby-Jack cheese

Directions

1. Preheat an oven to 350 degrees. Spray a 9×13 inch baking dish with cooking spray.
2. Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
3. Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
4. To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

The post Make-Ahead Baked Egg Sandwiches appeared first on Postcards Magazine.

Ingredients

• 12 eggs
• ½ cup mayonnaise
• 4 slices bacon
• 2 Tbs finely shredded cheddar cheese
• 1 Tbs mustard

Directions

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

The post Bacon Cheddar Deviled Eggs appeared first on Postcards Magazine.

Ingredients

• 6 eggs, beaten with 2 Tbs milk, black pepper to taste
• spring onion as desired
• chopped tomatoes as desired
• onion as desired
• cheese as desired
• green chilies as desired
• fresh coriander as desired
• You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.

Directions

1. Preheat oven at 200°
2. Grease your muffin tin
3. Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
4. Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
5. Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking.
6. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The egg muffins can be reheated in the microwave.

The post Egg Muffins appeared first on Postcards Magazine.

• 1 tube crescent rolls
• 4 eggs
• 6 slices bacon
• 2 tablespoons Parmesan cheese
• salt and pepper

Directions

1. Preheat oven to 400 degrees.
2. Open and unroll the crescents onto a baking sheet lined with parchment paper. Split the dough right down the middle, forming two large squares. Pinch the perforations together in each square.
3. Fold up the edges of each square of dough (about 1/2” of the edge around each square).
4. Crack two eggs into the center of each dough square. Place three slices of bacon across the eggs on each square. Sprinkle with a tablespoon of Parmesan cheese; salt and pepper to taste.
5. Bake in oven for 10-12 minutes, until the edges are golden brown and the eggs are cooked to your preference.

The post Bacon and Egg Crescent Squares appeared first on Postcards Magazine.