"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Egg Bake Recipe

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

Contributor:  
Contributor:  
Myrna Anderson
Added: Thursday, August 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 350. Mix can of soup and half a can of milk together and pour over egg mixture. Bake for an hour. Let set before cutting.

Number Of Servings:
Number Of Servings:
9 - 12
Personal Notes:
Personal Notes:
Make sure you make it the night before so it can refrigerate.

 

 

 

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