"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for HASHBROWN EGG BAKE CASSEROLE, by , is from The Blaese 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!

Elise Blaese


1 cup ham chopped (and/or sub broccoli, mushrooms, and/or tomato whatever you like for vegetarian version)
1 small onion
1 tbs butter or olive oil
1 bag simply potatoes hashbrowns
1 - 1/4 cup shredded cheddar
1/2 tsp salt
1/8 tsp white pepper
1/2 tsp dry mustard
5 eggs or 1 cup of egg whites (for low fat version)
3/4 cup milk
1/2 cup yogurt (Greek yogurt works best)

Preheat oven to 350.

Prepare 8x11 baking dish (or if you have an oven proof large sautÚ pan, you can bake in the pan you sautÚ things in).

In large pan sautÚ ham and onion in butter or oil until onion is tender. Mix in potato. Mix in cheese. mix in spices. Pour into prepared baking dish.

In small bowl, mix eggs, milk and yogurt . (Whisk to make sure yogurt is thoroughly mixed into eggs and milk.) Pour over potato mixture and stir slightly to make sure it is well incorporated.

Bake for 50 Min until golden brown.

(option you can top with a mixture of 1/2 cup cornflakes crumbs and 2 tbs butter about 15 min before the end of baking)




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