“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
34
Whisk
the
eggs
together
in
the
Classic
Batter
Bowl
using
the
Stainless
Whisk.
Combine
with
the
other
ingredients.
Shred
the
cheddar
cheese
using
the
Ultimate
Mandoline.
Add
cheese
and
cooked
sausage
to
the
mixing
bowl.
Mix
all
ingredients
together.
Place
in
Deep
Covered
Baker
and
cook
in
the
microwave
for
10
minutes.
BREAKFAST
HASHBROWN
CASSEROLE
1
bag
of
thawed
frozen
hash
browns
1
lb
breakfast
sausage
(can
also
use
bacon
or
ham)
2
1/2
cups
Colby/jack
cheese
(or
cheese
of
choice)
diced
up
veggies
(whatever
you
like
best)
1
dozen
eggs
salt
and
pepper
to
taste
Salsa
sour
cream
Cook
the
sausage
in
12”
Skillet
using
Mix
N
Chop.
Crumble
the
hash
browns
in
the
bottom
of
the
Deep
Covered
Baker.
Top
with
cooked
meat
and
diced
veggies,
then
shredded
cheese
of
choice.
Beat
eggs
in
Classic
Batter
Bowl
and
beat
with
Stainless
Whisk,
add
salt
&
pepper
to
taste.
Pour
over
cheese,
and
add
additional
½
cup
of
cheese
on
top
of
eggs.
Cover
and
place
in
microwave.
Cook
on
high
for
13
minutes.
Serve
with
sour
cream
and
salsa
if
desired.
CHEESY
MOSTACCIOLI
1
1/2
pounds
pre
‐
browned
hamburger
1
pound
package
mostaccioli
noodles
1
(11oz.)
can
Cheddar
cheese
Soup
+
½
can
of
water
1
1/2
jars
(30
oz,
each)
spaghetti
sauce
1
tsp.
pepper
1
1/2
tsp.
Italian
Seasoning
2
cups
fresh
grated
Mozzarella
cheese
2
cups
fresh
grated
Parmesan
cheese
Stir
all
together
in
a
bowl,
it
will
be
soupy!
Place
it
all
in
the
Deep
Covered
Baker
and
microwave
for
35
minutes,
or
until
the
noodles
are
done.
CHEESY
POTATOES
2
lbs
frozen
hash
browns
½
cup
red
onion,
finely
chopped
1
can
Cream
of
Mushroom
soup
4
Tbsp
butter,
melted
8
oz
Sharp
cheddar
cheese,
grated
1
pint
sour
cream
Combine
all
ingredients
except
butter,
and
spread
into
Deep
Covered
Baker.
Drizzle
melted
butter
over
top.
Microwave
on
HIGH
for
30
minutes.
CORN
ON
THE
COB
Discard
tough
outer
husks
and
silk
of
corn.
Reserve
tender
inner
husks
and
rinse
under
cool
water.
Trim
stems
off
cobs.
Line
bottom
of
Deep
Covered
Baker
with
half
of
husks.
Add
corn,
top
with
remaining
husks
and
¼
cup
water.
Cover
and
microwave
on
HIGH
8
‐
10
minutes
or
until
cooked
through.