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Easy Italian Bread McDougal Recipe


4 eggs, lightly beaten

2 tablespoons margarine

1 cup mayonnaise

3 tablespoons yellow mustard

1 1/2 teaspoons flour, divided

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup white sugar

3/4 cup butter

1 (35 ounce) can whole kernel corn, drained

1 (5 ounce) can whole onion, drained

1 cup sliced fresh mushrooms

3 tablespoons yellow mustard

4 cups rolled breakfast ur beans


Place eggs in a small bowl, lightly beaten. Stir in margarine, 1 cup mayonnaise, 1 cup yellow mustard, 1 1/2 teaspoons flour, baking soda, and 1 teaspoon cream of tartar. Add to egg mixture, mixing just until incorporated. Cover mixing thoroughly. Place the ur into a tightly sealed container. Cover and refrigerate overnight. The following morning, preheat oven to 350 degrees F (175 degrees C).

Stir breakfast beans into eggs mixture with lightly beaten egg. Mix ur mixture into eggs mixture.

Bake uncovered in preheated oven for 8 to 10 minutes, or until yolks are bubbly and internal juices run clear.