Beat eggs in large mixer bowl until thick. Cook and stir green peppers and onion in butter in 2-quart saucepan over medium heat until tender. Add tomato sauce and mushrooms. Cook, stirring constantly until mixture thickens. Reduce heat and cover and simmer 15 minutes.
Heat lightly greased griddle over medium heat. Mix flour, baking powder and salt, beat into eggs gradually. Fold in cheese. Drop the batter by 1/4 cupfuls onto hot griddle. Cook until light and fluffy brown on each side. For each serving, top 2 or 3 egg puffs with 1/2-cup sauce.
1 package (about 3 cups) shredded cheese (yellow or white)
6 vegetarian bacon substitute strips (we use Morningstar Farms)
1/2 cup grated, chopped onion
3/4 cup green and /or red pepper
1/4 teaspoon pepper
Salt to taste
6 extra-large farm fresh eggs (room temperature)
In a large a large skillet, cook the vegetarian bacon substitute until crisp. Remove vegetarian bacon substitute and crumble, set aside. Reserve 2-1/2 tablespoons of the drippings. Add potatoes, pepper, and salt to the drippings. Cook until brown and tender, stirring about 10 to 12 minutes. Remove from the stove and make 6 wells in the potato mixture.
Break an egg into each well, cover and cook on low heat for about 9 to 12 minutes, until set. Top with cheddar cheese and vegetarian bacon substitute and serve hot.
Butter a small casserole for one. Place the vegetarian bacon substitute (we use Morningstar Farms) on the bottom, and the two eggs on top. Sprinkle the cheese over the eggs, and then the tomatoes, green onion and nutmeg. Bake in a hot 350-degree oven for about 5 minutes, or until the eggs are done to the person's likening.
Serve with homemade biscuits.
Beat eggs with whisk until light and fluffy. Whisk in cheddar cheese, Monterey jack cheese, and cottage cheese. Add seasonings. Pour into 4 small ramekins. Bake at 350 degrees for 20 minutes.
Heat cream and butter to make a base sauce and add cheese. Let thicken. Add seasonings, blend, then place eggs gently into sauce. Cook until desired doneness.
