"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Weekend Breakfast Bake Recipe

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This recipe for Weekend Breakfast Bake, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Diefenthaler
Added: Saturday, February 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fully cooked ham
2 packages Betty Crocker hash brown potatoes
1 medium green pepper, chopped (1 cup)
1 T instant chopped onion
2 cups shredded cheddar cheese (8 oz)
1 cup Original Bisquick mix
3 cups milk
1/2 tsp pepper
4 eggs

Directions:
Directions:
Heat over 375 degrees. Grease regular 9 x 13 dish.
Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. Stir bisquick mix, milk, pepper and eggs until blended. Pour into baking dish: sprinkle remaining cheese. Cover and refrigerate at least 4 hours, but no longer than 24 hours.

Bake uncovered 30 to 35 minutes. Let stand 10 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
WW- Calories 320 - Fiber 2 g; Fat 14 g

Reduce calories by using Reduced fat Bisquick

 

 

 

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