Category: EGGS

CHICKEN & CHEESE PIE aka MEXICAN QUICHE ~ BLOG 365.255

CHICKEN & CHEESE PIE aka MEXICAN QUICHE – servings: 8 servings

Whether you eat this for breakfast, lunch or dinner this chicken and cheese Quesadilla Pie is a combination of a quiche and a quesadilla.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

1 10-inch flour tortilla, burrito size
3 cups rotisserie chicken shredded pieces
4 ounce can chopped green chiles, drained WELL
1 can ROTEL tomatoes, drained WELL
2 tablespoons pampered chef taco seasoning or 1 package Taco Bell taco seasoning
1/4 cup FINELY chopped FRESH cilantro leaves, PLUS some for garnish
2 cups shredded sharp cheddar cheese
FRESH ground sea salt and black pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder
Garnishes – sour cream, salsa, guacamole, diced green onions, cotija cheese crumbles

  • Adjust oven rack to middle position and heat oven to 425-450 degrees.
  • Grease 9-inch pie plate.
  • Press tortilla into prepared pie plate and spray lightly with cooking spray.
  • Toss chicken, cilantro, jalapeños (optional), 1 cup of the cheese, FRESH ground sea salt, and black pepper in large bowl until combined.
  • Spread filling over tortilla.
  • Whisk eggs, milk, flour, baking powder in bowl until smooth.
  • Slowly pour over filling.
  • Bake 20-25 minutes until surface is golden brown and knife inserted into the center comes out clean.
  • Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes more or until cheese melts.
  • Let cool 5 minutes.
  • Cut into wedges and serve.
  • Top with sour cream, salsa, and guacamole if desired.

NOTES: Adding 1/4 cup drained chopped pickled jalapeños in place of the or in addition to the green chiles oomphs this recipe up quite a bit.

BRUNCH ENCHILADAS ~ BLOG 365.87

BRUNCH ENCHILADAS
2 cups cubed ham pieces
1 bunch green onions, FINELY chopped
10 flour tortillas (8 inch)
2 cups shredded cheddar cheese, divided
1 tablespoon flour
2 cups half and half
6 LARGE eggs, lightly beaten
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Grease a 13×9 baking dish.
  • Toss together the ham and green onions.
  • Spoon about 1/4 cup of ham and onions onto each tortilla.
  • Top with 2 tablespoons of cheese.
  • Roll each tortilla tightly and place seam side down in baking dish.
  • In a large bowl whisk together the flour, cream, eggs, salt and pepper.
  • Pour egg mixture evenly over the tortillas. Cover with saran and refrigerate 8 hours or overnight.
  • Bring baking dish to room temperature (30 minutes) before baking.
  • Remove saran and cover with foil and bake 25 minutes.
  • Uncover, sprinkle with remaining cheese and bake another 5 minutes until cheese is melted.
  • Let stand a bit before serving.

OVERNIGHT FRENCH TOAST

There are dozens of recipes all over the internet for overnight French toast – every mom and family has one! French Toast casserole has been a staple in large families for many, many years long before the internet, especially at Christmas and Easter. What better way to use up stale bread, feed a crowd on a busy morning? Whether you are busy opening Christmas presents under the tree or trying to get the crowd out the door for church services this recipe is a winner!

Just pop it in the oven when you get up and then it’s ready when you are. The aroma while baking is only topped by the puffy, golden slice of goodness as you top it with fresh butter and maple syrup and then enjoying that first mouth watering sweet bite.

A dense thick Brioche works well as does leftover panettone or even a plump sourdough, but I LOVE to splurge for Christmas with Thomas’ Cinnamon Raisin swirl bread. This french toast turns out so sweet and yummy that you can slice it and skip the syrup if you want – just eat it like a sweet roll. When we have a crowd I often add some crisp bacon to the side.

OVERNIGHT FRENCH TOAST serves 6-8

2tablespoons unsalted butter, softened, plus more for baking dish
1 pound bread of choice, sliced ¾-inch thick (sourdough, brioche, panettone)
¼ cup golden raisins (optional if using a bread already filled with them)
6 LARGE eggs
2½ cups WHOLE milk
½ cup heavy cream
⅓ cup PACKED brown sugar
½ teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH ground nutmeg
½teaspoon PURE vanilla extract
¼ teaspoon kosher salt
⅓ cup pecans, chopped (optional)
PURE Maple syrup, for serving
FRESH blueberries or raspberries, for serving (optional

  • Butter a 2-quart baking dish.
  • LIGHTLY Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary.
  • Nestle the raisins evenly between the slices of bread.
  • Whisk together eggs, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla and salt in a large bowl until well combined.
  • Pour the egg mixture over the bread and press the bread gently to absorb.
  • Cover with plastic wrap and refrigerate overnight.

NEXT morning.

  • Heat oven to 350.
  • Remove plastic wrap.
  • Sprinkle with pecans evenly if using.
  • Tent with foil.
  • Bake 30 minutes.
  • Remove foil and bake another 20-30 until puffed, golden and set in the center.
  • Let stand 10 minutes.
  • Serve with maple syrup.

NOTE: When I make this for just the two of us I use my small enameled cast iron sauce pan as a baking vessel. I halve the slices and arrange them standing up. Adjust the other ingredients accordingly.

PASTEL DEVILED EGGS

PASTEL DEVILED EGGS

This recipe is making the rounds these days and is absolutely perfect for the late Easter this year. These colored deviled eggs will make a beautiful addition to any Easter table! Also fun to do for baby or wedding showers as well.

EGGS
12 LARGE eggs

  • Place eggs in a large saucepan and cover with cold water.
  • Set pan over medium-high heat and bring water to a boil.
  • Turn off heat, cover pan with a lid and let sit for 12 minutes.
  • Drain and rinse eggs under cold water.

FILLING
1/2 cup mayonnaise
2 teaspoons pickle juice
2 teaspoons QUALITY mustard
4 tablespoons FINELY chopped dill pickles
FRESH ground sea salt and pepper (to taste)

  • Peel shells off of the eggs.
  • Cut eggs in half lengthwise and scoop out yolks into a bowl.
  • Add mayonnaise, pickle juice, and mustard to bowl, then mash the yolks and stir until mixture is smooth.
  • Stir in minced pickles and then season with salt and pepper.
  • Place the mixture in a large ziplock bag.
  • Cut the tip off of the ziplock bag and pipe the egg mixture back into the colored eggs.

DYE
6-8 ounces water in a cup
1 teaspoon white vinegar
GEL Food coloring

  • Stir desired color of food coloring into cups of water.
  • Add the vinegar to the colored water.
  • Gently place boiled and peeled eggs into the cups.
  • Let the eggs soak in the colored water for at least 10 minutes until desired shade is achieved.
  • While the eggs are soaking in food colored water prepare the deviled eggs from the recipe above.
  • Gently remove the colored eggs with a large slotted spoon and place them on a stack of paper towels to dry.
  • Pat dry with additional paper towels.
  • Fill with prepared egg mixture.

EVERYTHING BAGEL DUTCH BABY

This is a SUPER simple and seriously savory brunch recipe!

EVERYTHING BAGEL DUTCH BABY
3/4 cup all-purpose flour
3/4 cup WHOLE milk
4 LARGE eggs, room temperature
1 + 1/2 tablespoons EVERYTHING Bagel spice mix
4 tablespoons unsalted butter
3 slices bacon, cooked crisp and crumbled
2 green onions, sliced thin
Sour cream, for garnish and serving

  • Preheat oven to 425°.
  • Add cast iron skillet to oven to heat.

 

  • In a blender add the flour, milk, eggs and 1/2 tablespoon seasoning.
  • Blend on low until well combined, making sure to scrape down the sides of loose ingredients. Blend again 10 seconds until smooth and foamy.

 

  • Add butter to skillet to melt.
  • When butter is melted add batter to pan and sprinkle with remaining spice mix.
  • Bake 15-18 minutes until puffed and golden brown around the edges.
  • Top with bacon pieces, green onions and a dollop of sour cream.
  • Serve immediately.

SAVORY RUSTIC COUNTRY HAM & CHEESE QUICHE

SAVORY RUSTIC COUNTRY HAM & CHEESE QUICHE
CRUST
1 3/4 cups all purpose flour
1 teaspoon sea salt
COLD 1 stick unsalted butter, cubed
1 egg yolk
1 teaspoon FRESH chopped thyme leaves
+/- 1/2 cup chilled water
2+ ounces chilled Vodka (see notes)

  • In a large bowl whisk together the flour and salt.
  • Add the COLD butter cubes and using your fingers (my preference) or a pastry cutter work the butter and flour together until you have pea sized pieces.
  • Add the egg yolk and thyme leaves, mixing until combined.
  • Add the water and vodka JUST enough to mix until the dough comes together. If it’s too crumbly add more vodka or cold water 1 teaspoon at a time until dough comes together smoothly.
  • Work dough into an 8 inch disc.
  • Wrap dough in plastic wrap and chill 30 minutes.

QUICHE
1-2 tablespoons Frank’s original hot sauce
1 1/2 tablespoons butter
1 bunch green onions, minced
1/2 cup small diced red/orange peppers
FRESH ground sea salt and black pepper
2 LARGE eggs
1 cup half & half
1/2 teaspoon FRESH grated nutmeg
1 cup grated Fontina cheese
1/2 cup grated SHARP white cheddar cheese
1 1/2 cups chopped country ham

  • Roll out dough to an 11 inch round.
  • Carefully arrange crust in 9 inch pie dish.
  • Brush the bottom of the crust with Frank’s original hot sauce.
  • Chill crust while preparing the filling.
  • Preheat oven to 375°.
  • Place a raised wire rack on your baking sheet.
  • Add butter to skillet over medium high heat.
  • When butter is melted add green onions and peppers, season with FRESH ground sea salt and pepper, stirring to saute’ 2-3 minutes until softened and golden.
  • Remove from heat and set aside to cool.
  • In a mixing bowl whisk together the eggs, half and half, salt, pepper and nutmeg.
  • Place the prepared crust on the wire rack on the baking sheet.
  • Toss together the ham, onions and peppers.
  • Arrange half of the ham mixture evenly in the crust.
  • Sprinkle with half of the cheeses.
  • Arrange remaining ham mixture over cheese layer.
  • Top with remaining cheese.
  • Whisk the egg mixture one last time and evenly pour over into the crust.
  • Bake 30 minutes and then turn tray.
  • Bake another 20 minutes, until egg mixture is completely set and crust is golden brown.
  • Cool at least 10-15 minutes before serving.

 

NOTES:

  • We were out of vodka so I substituted REAL SPICE MOONSHINE and it worked REALLY well! The idea of using the alcohol versus using all water is that the alcohol evaporates during baking leaving you with a flakier, lighter crust.
  • The old recipe I used had you brushing the crust with Dijon mustard, but I only do this if I won’t be eating it due to my being deathly allergic to it, so I brushed the crust with Frank’s original Hot sauce instead and we like it even better!

OVERNIGHT BREAKFAST CASSEROLE

Our family has been making some version of this casserole, each their OWN way, and each called Overnight Breakfast Casserole, for as long as I can remember. Each and every one of those casseroles was excellent on their own merit, but the real plus is that it’s a MAKE AHEAD (anywhere from 3 hours to overnight) casserole and take the stress off of the holiday morning. Just pop it in the oven while you’re watching the kids open their stockings and gifts or if you have guests you don’t have to spend time in the kitchen and away from your togetherness time. Be sure and take the casserole out of the refrigerator at least a half an hour before you put it in the oven so it can come to room temperature.

The other beauty of this recipe is that the innards are up to you – either what you prefer or what you have on hand. It is just a basic strata with eggs, bread chunks and add ins of a protein, veggies and cheese. It is also a GREAT way to use up stale bread. You can use whatever bread you prefer, but we love sourdough ourselves. Some people also prefer to cut the crust off, but we are definitely crust on people.

We also tend to always use the same add-ins where as my niece changes it up EVERY time she makes it, but they always have a protein, veggies and cheese(s). Seasonings are another area that can change this up, but we tend to stay pretty traditional with FRESH ground sea salt and black pepper. Occasionally I’ll use tri-color pepper for a hint more heat.

My normal proteins are diced ham and crumbled bacon, but I have been known to use rotisserie chicken also. My traditional veggies are diced red peppers, sliced green onions and thinly sliced mushrooms. Sharp cheddar is our cheese of choice, but we also like shredded Gruyere and/or pepper Jack.

Oh and did I mention that it makes a wonderful leftover dish for a quick lunch over a holiday weekend.

OVERNIGHT BREAKFAST CASSEROLE serves 10-12
PREP TIME: 20 minutes
BAKE TIME: 50-60 minutes

12 slices sandwich size bread, flavor of choice, cubed
3/4 cup diced ham steak
8 slices bacon, cooked and crumbled
3 green onions, THINLY sliced
1/2 red pepper, FINELY diced
4 cups grated cheese, flavor of choice
6 LARGE eggs
3 cups WHOLE milk
FRESH ground sea salt and black pepper
1/2 teaspoon Coleman’s mustard (optional)

  • Preheat the oven to 300°.
  • Cube bread and place on a baking sheet.
  • Add baking sheet to oven for 15 minutes, just long enough to dry out the bread cubes, but not toast them.
  • Whisk together the eggs, milk and seasonings.
  • Spray 9×13 baking dish with non-stick spray.
  • Layer the bread cubes evenly into the bottom.
  • Even top the bread cubes with half of the proteins, veggies and cheese.
  • Layer again ending with cheese.
  • Pour the egg mixture over top.
  • Cover and refrigerate at least 3 hours, but preferably overnight.

NEXT MORNING:

  • Remove baking dish from refrigerator to bring to room temperature.
  • Preheat oven to 350°.
  • Remove plastic wrap and cover with foil.
  • Bake 50-60 minutes or until center is set when you test with a knife and it comes out clean. If you’re using a deep baking dish or baking multiple pans, you will need to increase the baking time by another 15 minutes.
  • Return to oven for 5 minutes.
  • Serve immediately.

EGGS BENEDICT with LEMONY HOLLANDAISE SAUCE

Eggs Benedict is one of my all time favorite special breakfasts. I am not a Canadian bacon fan though and much prefer a tavern style ham or better yet leftover Easter ham :D. And the English muffin has to be crispy, but not too crispy so it soaks up the Hollandaise sauce!  This is also a recipe I try to make in conjunction with white cake so nothing goes to waste since one uses egg whites and the other egg yolks.

Eggs Benedict is a multi-taskers recipe and requires more prep work than anything!  Using super FRESH eggs also makes it better!

Despite the name sounding Dutch,  Hollandaise  sauce began in France and was originally known as Sauce Isigny, after a town in Normandy famous for its butter and cream. Hollandaise is one of the five mother sauces in French cuisine. Sauce Isigny is also still listed in French reference books.  Ironically though according to Wikipedia the sauce can actually be traced back to the middle ages crediting it’s origins to 1651 in La Varenne’s Le Cuisinier François for “asparagus with fragrant sauce”.

EGGS BENEDICT with LEMONY HOLLANDAISE SAUCE serves 2

2 English muffins
4 LARGE, FRESH eggs
4 slices tavern ham, warmed

HOLLANDAISE SAUCE
4 tablespoons butter
4 egg yolks
Juice of 1 SMALL lemon – 1 tablespoon TART lemon juice
1 tablespoon heavy whipping cream
1 teaspoon Frank’s original hot sauce
FRESH ground salt and pepper, to taste

  • Melt the butter in a small saucepan.
  • In a separate small bowl, beat the egg yolks.
  • Mix in lemon juice, whipping cream, hot sauce, salt and pepper.
  • Temper the egg mixture by adding a small spoonful of the hot melted butter to the egg mixture and stirring well. Repeating this process a spoonful at a time to slowly combine without curdling the sauce.
  • Once the butter has been completely incorporated, pour the mixture back into the saucepan, cooking on LOW heat, stirring constantly, for 30 seconds.
  • Remove from heat and set aside.

EGGS

2 tablespoons vinegar – I like to use apple cider vinegar to add a bit of tang to the egg.

  • Fill a medium size pot with about 3 inches of water and bring to a SLOW boil.
  • Reduce to a simmer.
  • Add vinegar (the vinegar helps the egg stay together all in one place)
  • Crack each egg into a separate ramekin.
  • GENTLY pour each egg into the water in separate areas.
  • Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk.
  • GENTLY Remove the poached egg with a slotted spoon.

ASSEMBLY

  • Toast the English muffin and LIGHTLY butter.
  • Top each toasted side with a slice of ham.
  • Top the ham with the poached egg.
  • Top with Hollandaise sauce.
  • Serve and enjoy immediately.

BACON GRUYERE QUICHE

BACON and HAM GRUYERE QUICHE slightly modified from Alex Guarnaschelli’s Quiche Lorraine

DOUGH
1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
1 1/2 cups all-purpose flour, plus more for dusting 
1/2 teaspoon kosher salt 
2 LARGE egg yolks 
2 to 3 tablespoons ice water 

  • Preheat the oven to 375°.
  • Butter a 9-inch pie plate and set aside.
  • Pulse the flour and salt in a food processor to blend.
  • Pulse in the egg yolks and butter. DO NOT OVER MIX
  • Add the ice water through the top and pulse until the dough comes together and forms a loose ball.
  • Turn the dough onto a floured surface.
  • Place the dough between two sheets of parchment paper.
  • Roll into a round, about 10 inches in diameter.
  • Press the dough gently into the bottom and up and about 1 inch over the sides of the prepared pie plate.
  • Pinch the dough up to create a crimped edge.
  • Place one sheet of parchment over the dough and fill with pie weights.
  • Bake until lightly brown, 16 to 18 minutes.
  • Remove the parchment paper and pie weights and let cool.

CUSTARD
1/4 to 1/2 pound slab bacon, trimmed and cut into “lardons” (1/4-inch-thick by 1-inch-long matchsticks)
1/2 cup SMALL diced ham chunks
1 shallot, sliced thin
cornstarch
4 LARGE eggs 
1 1/2 cups half-and-half 
1/2 cup whole milk 
1/4 teaspoon ground nutmeg 
3 dashes hot sauce 
Dash Worcestershire sauce 
FRESH ground sea salt and tri-color pepper, to taste
2 cups grated Gruyere or baby Swiss
1/2 cup finely grated Parmesan
Minced fresh chives, for garnish 

  • Cook the bacon in a skillet until crispy, 5 to 8 minutes. Set aside to drain on paper toweling.
  • Toss shallots in cornstarch as a dredge.
  • Quick fry the shallots in hot oil or butter, set aside to drain on paper toweling.
  • Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl.
  • Stir in the cheeses.
  • Place the pie shell on a rimmed baking sheet.
  • Scatter three-quarters of the bacon, most of the shallots and all the ham chunks over the shell, then pour the custard over the top.
  • Bake until set and brown and bubbly on top, 25 to 30 minutes.
  • Garnish with the remaining bacon, shallots and chives.
  • Slice and serve.

TEX MEX MEXICAN BREAKFAST BOMBS

TEX MEX BREAKFAST BOMBS adapted from SLOW ROASTED ITALIAN
I think I found the original recipe on facebook. It was great, but I HAD to adapt it to my family and now we think it’s even better! These are cheesy, meat filled egg bombs that are a HUGE hit with EVERYONE young and old alike.

The BEST part is that they can be prepared in advance and then popped into the oven when you need them.

16 frozen RHODES dinner yeast rolls
flour, for dusting
SALSA, for finishing

FILLING
1/2 pound diced bacon pieces, prepared to desired crispness (we like them JUST crisp and still a little chewy)
1/2 pound diced country ham pieces
4 LARGE eggs
2 tablespoons WHOLE milk
FRESH ground sea salt and black pepper, to taste
8 ounces shredded Taco blend cheese
1 can green chiles, drained WELL
1/4 cup roasted red peppers, diced

EGGS

  • In a medium bowl combine eggs, milk, salt, and pepper, whisking until completely combined.
  • Spray a skillet with non-stick cooking spray and heat skillet over medium heat.
  • Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. DO NOT cook until they are completely dry, or they will be very dry in the breakfast bomb.
  • Set aside to cool.

ASSEMBLY

  • Preheat oven to 350°.
  • Place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but NOT cooked).
  • Butter a 9″x9″ baking pan and set aside.
  • Lightly flour your counter top.
  • Toss 1 piece of dough in flour and flatten into disc stretching dough into a 3-4 inch circle.
  • Sprinkle 1 tablespoon of cheese over the dough and press into the dough with the palm of your hand.
  • Top with 1 tablespoon eggs, 1 tablespoon bacon, 1/2 teaspoon green chiles and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
  • Bake 30-35 minutes. OR  Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs.refrigerate until the next day.

MAKE AHEAD COOKING

  • Preheat oven to 350°.
  • Remove baking dish from the refrigerator, remove plastic wrap.
  • Bake for 40-45  minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes.

NOTE: Cover with foil at 25-30 minutes to prevent tops from getting TOO brown.

HERB BUTTER
4 tablespoons unsalted butter
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt

  • In a small bowl melt butter in the microwave, about 30 seconds or until butter is melted.
  • Whisk in garlic powder, parsley and salt.
  • Remove breakfast bombs from the oven.
  • Brush them with melted butter mixture.
  • Serve and enjoy!

SHREDDED EGG SALAD

This is one of the simplest of recipes, but oh so tasty!
SHREDDED EGG SALAD serves 4-6
6-7 hard boiled eggs
3 tablespoons sweet pickle relish
FRESH ground sea salt and black pepper
2 teaspoons FRENCH’S mustard
+/- 1/3 cup mayonnaise

  • Grate eggs into a mixing bowl.
  • Stir in pickle relish and mustard.
  • Fold in mayonnaise a little at a time until you reach your desired consistency.
  • Season with salt and pepper to taste.

FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN

FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN adapted from NORMAL COOKING
These are wonderfully flavorful – Italian on the inside and Mexican on the outside – fusion at its best!

1 pound sweet Italian sausage
3 green onions, halved and sliced thin
2 ounces sun dried tomatoes
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
8 (8 inch) flour tortillas
6  LARGE eggs
1 tablespoon WONDRA flour
2 cups half-and-half
FRESH ground sea salt and pepper
4 slices bacon, diced and cooked crisp
Salsa, for serving
Sour cream, for serving

  • Spray 9×13 baking dish with non-stick cooking spray.
  • In a skillet over medium high heat, brown sausage and then drain fat.
  • In a large bowl, stir together browned sausage, green onions, sun-dried tomatoes, Mozzarella cheese and half of the bacon pieces.
  • Place 1/8 of the mixture down the center of a tortilla.
  • Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
  • In another large bowl beat eggs, flour and salt.
  • Mix in half-and-half.
  • Pour over the tortillas in the pan. You can cover the dish overnight and place in the fridge OR bake immediately.
  • When ready to bake, preheat the oven to 350°.
  • Uncover dish and sprinkle remaining cheese over tortillas.
  • Sprinkle the rest of the bacon bits over cheese.
  • Cover with foil and bake for 35 minutes.
  • Uncover dish and bake 10 minutes longer or until set and cheese is melted.