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Baked Egg Brunch (from Aunt Debbie) Recipe

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This recipe for Baked Egg Brunch (from Aunt Debbie), by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Tablit
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 – 12 slices of bread
1 pound bacon, fried crispy
½ pound grated cheddar cheese
½ pound grated Swiss cheese
6 eggs
3 cups milk
Fresh or canned mushrooms
chopped onion, if you wish
crab/shrimp, if you wish

Directions:
Directions:
Method: Place bread in buttered 13 X 9 X 2 inch baking dish. I always flatten the bread by rolling with a rolling pin. Top bread with cheeses. Beat eggs and milk together and pour over all. Season to taste. Crumble bacon over the egg mixture. Add 8 oz. can of mushrooms or fresh, if you prefer. Refrigerate at least 4 hours. It’s better if left over night. Bake at 350 degrees for at least 45 minutes. You want it to “set” in the center.

Personal Notes:
Personal Notes:
This is Debbie's recipe that came to me via Cheryle. These are Cheryle's notes.

Personal note: Debbie used 2 c. half and half and 1 cup cream instead of milk. She puts the onion in when the bacon and mushrooms went in. We have, over the years, chosen to add the crab and/or shrimp. Just an inexpensive can of crab works fine – even the fake crab would work.

 

 

 

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