A food product involving an integral combination of an egg layer and anedible, grain-basedsolid substrate can be provided by a method that involves providing aprecursor product whichthen is heated to provide the food product. The precursor product can beprovided by introducingan egg mixture to a primary surface of the edible solid substrate. The heatingof theprecursor converts the egg mixture into the at least partially cooked egglayer of the foodproduct.
