Yields: 18
¾ cup crushed saltine crackers 2 eggs
4 tbsp (½ stick) non-salted butter, melted
¾ cup crushed saltine crackers 2 eggs
4 tbsp (½ stick) non-salted butter, melted
1 cup milk
1 cup chopped green onions ½ tsp salt
2 tbsp non-salted butter ¼ tsp pepper
1 cup grated Swiss cheese
1. Preheat oven to 350°.
2. Combine cracker crumbs and melted butter.
3. Divide crimbs amount mini muffin tins that have been sprayed with no-stick cooking spray.
4. Sauté onion for 10 minutes in the 2 tablespoons butter.
5. Cool, then divide evenly on top of cracker crumbs.
6. Beat eggs; add milk, salt, pepper and Swiss.
7. Pour by spoonfuls on top of onion in tins. Do not fill to top, as they will over run.
8. Bake until set, about 15-20 minutes. They will be lightly golden in color. Do not over bake.
9. May be stored in refrigerator or freezer. Warm in oven before serving.
1 cup chopped green onions ½ tsp salt
2 tbsp non-salted butter ¼ tsp pepper
1 cup grated Swiss cheese
1. Preheat oven to 350°.
2. Combine cracker crumbs and melted butter.
3. Divide crimbs amount mini muffin tins that have been sprayed with no-stick cooking spray.
4. Sauté onion for 10 minutes in the 2 tablespoons butter.
5. Cool, then divide evenly on top of cracker crumbs.
6. Beat eggs; add milk, salt, pepper and Swiss.
7. Pour by spoonfuls on top of onion in tins. Do not fill to top, as they will over run.
8. Bake until set, about 15-20 minutes. They will be lightly golden in color. Do not over bake.
9. May be stored in refrigerator or freezer. Warm in oven before serving.
No comments:
Post a Comment