"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Egg Bake, by Myrna Anderson, is from The Jones Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 slices of bread 5 eggs 1/2 c. butter 1 can mushroom soup 2 c. milk 1 pkg. (8-oz) cheddar cheese ham chunks
Begin by melting the butter and let cool. Cut bread into cubes and place into a 9x13" pan. Sprinkle ham chunks and cheese over bread. Mix eggs, milk, and butter over bread and ham. Cover and refrigerate overnight. In the morning, preheat oven to 350º. Mix can of soup and half a can of milk together and pour over egg mixture. Bake for an hour. Let set before cutting.
9 - 12
Make sure you make it the night before so it can refrigerate.
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