Breakfast Sandwiches

• Made this for Seminary today and it was SO good.

• Nonstick spray
• 24 large eggs
• Kosher salt, freshly ground black pepper
• 12 slices American or Cheddar cheese
• 12 Kaiser rolls or Brioche Buns or english muffins, split and toasted
• Softened butter
• 2 pounds bacon, cooked until crisp
• Hot sauce or ketchup, for serving

• 
  

• Step 1

  Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with non-stick spray. Place eggs in a blender and process until evenly combined; season with salt and pepper. (it called for spraying pan, then laying down parchment, then spraying the parchment.  then the eggs.  My eggs split under and on top of the parchment.  It worked out ok but not as they said)
  Step 2

  Pour eggs into prepared baking sheet and carefully transfer to oven. Bake until barely set in the middle, 10 to 12 minutes. Remove eggs from oven and top with cheese.

  Step 3

  Heat broiler to high and return eggs to oven. Broil until cheese is just melted, about 1 minute.

  Step 4

  Cut eggs into 12 squares. Lightly butter rolls or buns and build sandwiches with egg squares, bacon, and hot sauce or ketchup.

Wendy's Copy Cat

Robert once won a 'medal' for most child friendly chili at a cookoff at church.  Most men go for the hottest which is stupid if you have a family.

2 pounds ground beef
29 oz can tomato sauce
29 oz can kidney beans with liquid
29 oz can pinto beans with liquid
1 cup diced onions
1/2 cup minced green onions
1/4 cup diced celery
3 med tomatoes chopped
2 t. cumin
2-3 T chili powder
1.5 t. black pepper
2 t. salt
2 cups water

DIRECTIONS

1. Brown the ground beef in a skillet over medium heat.
2. Drain off the fat.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
4. Cook, stirring every 15 minutes, for 2 to 3 hours.

GOOD COMMENTS ON THE WEBSITE:

I followed the recipe ratios as given, and based on the suggestions of other reviewers, I used canned diced tomatoes ( Hey it's January in Minnesota !! ) and I used a crockpot. The chili was very good, however based on the chili I bought last night at Wendy's, I must warn you that this recipe has more heat. Also because I was not simmering the chili in an open pot, mine was not as thick. To make up for that, I added one tablespoon of corn starch mixed with an equal amount of cold water. Of course timing will be different using a crockpot, so I called it done when the tomatoes started to fall apart, and the onion was no longer crunchy.

FINALLY!! A chili recipe I can throw together and not have to constantly adjust the "heat" for those of us with a palate that is easily traumatized by Big Red gum-level spicey-ness. This was mild and flavorful and I could still use my tastebuds after a nice big bowl. I did cut the recipe in half and it worked out great. I did not use the fresh chilis, I used a small can of chopped green chillis from the pantry. I added about 1/2 cup of fresh minced green pepper just because I needed to use it up. I put this together in a stockpot and let it simmer away for close to 6 hours while I did housework...though I did try a small sample after about 2 hours and it was great. I served mine with a dollop of sour cream, shredded cheese and a sprinkle of corn chips...YUM!! This is my new standard!