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Ham and Egg Bake Recipe

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This recipe for Ham and Egg Bake, by , is from The Crary's Recipes for Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Meyer
Added: Sunday, May 27, 2007


6 c. frozen (not thawed) hash brown potatoes
2 c. diced, fully cooked smoked ham
2 c. shredded Swiss cheese (8 ounces)
1 jar (7 ounces) roasted red bell peppers, drained and chopped (optional)
1 jar (4 ounces) sliced mushrooms, drained
6 large eggs
1/3 c. milk
1 c. small curd, creamed cottage cheese
tsp. pepper

1. Heat oven to 350 degrees. Grease rectangular baking dish, 13x9x2 inches, with shortening.
2. Sprinkle 3 cups of the potatoes evenly in baking dish. Layer with ham, Swiss cheese, bell peppers and mushrooms. Sprinkle remaining potatoes over mushrooms.
3. Beat eggs, milk, cottage cheese and pepper with fork or wire whisk until blended. Pour egg mixture over potatoes. 4. Bake uncovered 45 to 50 minutes or until light golden brown and set in center.




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