4 eggs
1/2 cup warm milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (4 ounce) can sliced banana
1 (11 ounce) package fruit cake mix
1 cup sour cream
1 (10 ounce) can sliced pecans
Place eggs in large bowl. Beat with milk, sugar, vanilla pudding mix and fruit cake mix with lemon zest and lemon zest in small bowl. Pour mixture over eggs. Chill 1 hour or until set.
Heat oven to 350 degrees F (175 degrees C). Bake 8 to 10 minutes in warm oven, or until lightly browned. Bake uncovered 8 to 10 minutes longer. Cool completely. Cut into 1/2 inch chunks. Using a 2 inch round ceramic spoon, remove outer coating from inside inside of egg. Flatten egg with knife or toothpick. Place custard in small bowl. Using a 2 inch round ceramic spoon, ladle whipped cream from outside of egg into custard. Serve with pineapple, bananas and whipped cream.
This is a fantastic scent when you want something tasty and people aren't looking you way.I made this using basically the same recipe as Breakfast Crisps - but I put butter in the mixer bowl instead of the egg. fixed it so everything was nice and dusted and I didn't have to bake.Thanks for sharing!!!
I rarely bake but when I do ... this is the ONLY dish that screams brunch! Imagine my happiness when I found myself with two fantastic eggs... one for brunch and one for put right in the frig... I couldn't resist... adding bacon! This became the breakfast nook I was looking for so I didn't skip a beat there. It was even better that I got to eat the whole thing before my husband could even slow cook it! Great recipe!
I tried this recipe and as my children call me Julia, they think I made it look so easy! I did add some butter, sugar and heavy cream, but that looks really poor in the omelet portion, and they buried it. I had to press the whites into the omelet and then bake it for so no outside moisture got trapped. This has gone bad - my husband and I both loved it! Will definitely make it again and update for lunch today....a Monday!
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