"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Do Aheat Breakfast Bake Recipe

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

Vicki Doman
Added: Wednesday, November 19, 2008


1 to 2 c diced fully cooked ham
2 pkg (6 oz ea) hash brown potatoes
1 med. green pepper, chopped
1 T instant chopped onion
2 c shredded cheddar cheese
3 c milk
a c biscuick
1/2 t saly
4 eggs

1. Grease rectangular baking diah, 13x9x2. Mix ham, potatoes, bell pepper, onion & 1 c cheese. Spread in baking dish.

2. Stir milk, bisquick, salt & eggs until blended. Pour over potato mixture. Sprinkle w/remaining cup of cheese. Cover & refrigerate at least 4 hours. (No more than 24 hrs)

3. Heat oven to 375. Uncover & bake 30 to 35 minutes or until golden brown around edges & cheese is melted. Let stand 10 min. before serving.




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