Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Baked Eggroll
Ingredients/Equipment: 8 Hickman Large or 6 Extra Large Eggs, 1 ½ Cups Milk, 1 ½ Cups Grated Preferred Cheese, 1 Cup diced cooked breakfast meat (sausage, Canadian bacon, ham, spam, machaca), 1 ½ Tablespoons lime juice. For spread after cooking ½ T lime juice & 1 package cream cheese, Pam oil/flour cooking spray, foil, 13 × 9 pan, hand mixer.
Whip eggs until light and frothy, then add milk. Fold in rest of ingredients, don‘t forget 1 T lime juice. Spray surfaces of 13 × 9 pan with Pam, pour mixture into pan, and insert into 350 degree Fahrenheit oven for 35-45 minutes, depending on oven.
Slightly soften cream cheese for spreading ease and add ½ T lime juice. When egg mixture is baked through, take out of oven. Cover pan with foil and carefully flip mixture onto foil. Spread cream cheese to cover entire surface. Take wide end and roll when cool enough to touch and roll to meet other end. The cream cheese spread will help to meld together, then use the foil to completely seal. Keep warm in oven, or place in refrigerator until ready to heat and serve. Slice through foil or remove foil and slice. Dish will look like egg pinwheels on plate.