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Full Online Book HomeLearning KitchenEggs - Casserole - Breakfast Bake By Techgoddess
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Eggs - Casserole -  Breakfast Bake By Techgoddess Post by :tramsguy Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1006

Click below to download : Eggs - Casserole - Breakfast Bake By Techgoddess (Format : PDF)

Eggs - Casserole - Breakfast Bake By Techgoddess

2 cups diced, cooked ham
2 pkgs. Betty Crocker hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 Tbsp. chopped onion
2 cups shredded Cheddar cheese
3 cups milk
1 cup Bisquick mix
1/2 tsp. salt
4 eggs

Grease rectangular baking dish, (13x9x2). Mix ham, potatoes, bell pepper, onion and 1 cup of the cheese. Spread in baking dish. Stir in milk, baking mix, salt and eggs until blended. Pour over potato mixture. Sprinkle with remaining 1 cup cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours.

Heat oven to 375 degrees. Uncover and bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

12 servings.
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8 slices white bread, day old, cut into cubes 1 pound bulk pork sausage, crumbled and cooked 1 1/2 cups grated sharp cheddar 10 large eggs 2 cups milk 2 teaspoons dry mustard 1 teaspoon salt Lightly grease 9x13x2 inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs, milk, mustard and salt. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.) Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cool slightly then cut into squares. Serves 8 to 10. Variation - substitute sauteed onions,

Eggs - Baked Stuffed Eggs Eggs - Baked Stuffed Eggs

Eggs - Baked Stuffed Eggs
Stuffed Eggs: 8 hard cooked eggs 4 tablespoons sour cream 2 teaspoons prepared mustard 1/2 teaspoon salt Sauce: 1/2 cup green onion, chopped 2 tablespoons butter 1 (10 3/4 ounce) can cream of chicken soup, undiluted 8 ounces sour cream 1 cup shredded cheddar cheese 1/2 teaspoon paprika Preheat oven to 350° F.Slice eggs in half lengthwise; remove yolks and and set whites aside. In a bowl mash yolks with a fork, add sour cream, mustard, and salt. Mix well and fill whites. Set aside. In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix