"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Ham and Egg Brunch Bake Recipe

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This recipe for Ham and Egg Brunch Bake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minneapolis Star and Tribune
Added: Friday, May 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (2 lb.) bag frozen hash-browned potatoes, not thawed
2 c. (1 lb.) diced fully cooked ham
2 c. (8 oz.) shredded Swiss cheese
1 tbsp. butter
1 large red pepper, diced 1/2 in.
1/2 lb. sliced fresh mushrooms
6 large eggs, slightly beaten
1/2 c. milk
1 c. cottage cheese
1/4 tsp. pepper

Directions:
Directions:
Preheat the oven to 350. Coat a 9 x 13 in. pan with nonstick spray. Sprinkle half of the potatoes evenly into the baking dish. Top with the ham and cheese. Heat butter in skillet and add pepper and mushrooms; cook over medium heat, stirring, 5 - 6 min. until softened. Sprinkle over the ham and cheese. Sprinkle remaining potatoes over the mushroom/pepper layer. Beat the eggs, milk, cottage cheese and pepper together and pour over the potatoes. Bake uncovered 45 - 50 min. or until light golden brown and set in the center.

 

 

 

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