EASY BAKE MICROWAVE AND STYLE COOKIE KIT RECIPES

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in flour, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
• Bake until cookie is golden brown and just set in the center, 18 to 20 minutes. Let cool 5 minutes.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 400°F.
• Prepare the following, adding each to a 9x13-inch baking dish or other 3-quart baking dish as it is completed: Cut 2 pounds Yukon Gold potatoes into 1-inch chunks, halve and thinly slice 1 medium red onion, thinly slice 1 medium bunch scallions, then add the white and light green parts to the baking dish and reserve the dark green parts for later.
• Add 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper to the baking dish and toss to coat. Remove the casings from 1 pound breakfast sausage if needed. Pinch off 1-inch pieces, scatter over the potatoes and onions, and toss to combine.
• Bake, stirring the sausage and potatoes halfway through, until the potatoes are almost tender, 25 to 30 minutes total. Meanwhile, place 12 large eggs, 1/2 cup sour cream or Greek yogurt, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper in a large bowl and whisk until smooth.
• Remove the baking dish from the oven and reduce the oven temperature to 350°F. Pour the egg mixture over the sausage and potatoes and tilt the baking dish to make sure it settles evenly. Sprinkle evenly with the reserved scallion greens.
• Return the baking dish to the oven and bake until the eggs are just set, 20 to 25 minutes. Let cool slightly before serving with toasted, buttered English muffins and hot sauce, if desired.