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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Egg Casserole Recipe

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This recipe for Mexican Egg Casserole is from The Helt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices white bread, buttered and crust removed
1 lb. Velvetta Mexican Cheese (mild) grated
6 eggs
3 c. whole milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
1 c. diced ham
1/2 c. diced green peppers.
Directions:
Directions:
Tear up bread slices and place in a 9x13" pan sprayed with Pam. Place a layer of grated cheese next. Beat eggs, whole milk, salt, pepper, dry mustard in bowl until mixed. Add ham and green pepper. Pour over cheese layer. Cover with foil and refrigerate overnight.
Bake one hour covered in a 350º oven. Uncover and bake another 15 minutes. Garnish with pepper rings, tomato slices or parsley.
Personal Notes:
Personal Notes:
St. Andrews

 

 

 

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