Breakfast Egg Bars

A make-ahead breakfast is so nice when the house is full of company. This recipe is perfect to prepare ahead, refrigerate overnight and bake the next morning. Tastes & Treasures cookbook also has a delicious make-ahead Breakfast Casserole on page 195.

Breakfast Egg Bars

1 one pound sausage roll

Ingredients

2 1/2 cups Bisquick

1/2 cup margarine/butter soften in microwave

4 tablespoons boiling water

1 cup Half n Half

4 eggs

4 tablespoons green onion finely chopped

1 cup shredded Monterey Jack cheese

Directions

Mix Bisquick, margarine/butter, water with pastry blender or fork and put in bottom of 9 X 12 pan. Use your fingers to pat it down.

Mix Half n Half, eggs, onion and cheese in bowl.

Brown sausage, drain and place over crust. Pour egg mixture on top of sausage. (May cover and refrigerate overnight).

Bake 375 degrees about 40 minutes until cheese melts and it is a little brown on top. Cut into bars and serve. It is yummy with salsa too.

Serves 4-6.

Note: To cut calories and fat, use Pillsbury Crescent Seamless dough sheet, low fat milk, Laughing Cow cheese wedges, turkey sausage and/or egg whites.

Helpful Hints from Leslie

Love these helpful hints on baking from Leslie Christiansen . . .

Egg whites beat up better if they are warmed a little before being whipped. After separating the eggs, place the egg whites in a heat-proof bowl.
I use my mixing bowl, since it's made of metal.
Place a small amount of water in a saucepan and heat it to a simmer- not boiling. (Your mixing bowl can not touch the simmering water, or it will cook the egg whites.)
Place your mixing bowl over the simmering water and use a wire whisk to whip the egg whites until they are the temperature of bath water. It only takes about 45 seconds.
You can use a clean finger to test the temperature of the egg whites.
Now make the meringues (or what ever else you are baking) with your warm egg whites- they will whip up beautifully.

And a tip on baking with whole eggs:
Along the same line, whole eggs are better in baking if not super cold from the refrigerator, too.
This is easier to achieve: Simply place the eggs, still in their shells, in a bowl and cover them with bathwater-warm water. After about 5 minutes, they are ready removed from the water and used in baking.