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Deb's Own Egg Bake Recipe

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

Contributor:  
Contributor:  
Deb Strohbehn

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
2 c. milk
5 c. shredded hash browns
1/3 c. minced green onions
1 pound breakfast sausage, bacon or ham (Pre-cook, drain fat and crumble bacon or sausage)
2 c. shredded cheddar cheese
Up to 2 c. choice of vegetables (spinach, broccoli, mushrooms, bell peppers...)
1/2 t. salt
1/4 t. pepper

Directions:
Directions:
Pre-cook sausage or bacon if using one of those meats. Drain fat and crumble. Or dice ham into small pieces.

Butter bottom and sides of a 9 x 13 baking dish. Add hash browns in an even layer. Sprinkle crumbled or diced meat evenly over hash browns. Next layer the vegetables of choice with green onion over all. Sprinkle with 1 cup of shredded cheddar cheese.

Beat eggs with milk, salt and pepper until light and foamy. Pour over all. Top with more cheese.

Bake covered with foil at 400 for 30 minutes. Remove foil. Check to see if set. Continue baking until top is golden, center is set.

Recipe is easy to cut in half and bake in a smaller dish.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I love egg bakes! We have enjoyed them for our Christmas breakfast many years in a row. Since the addition of our wonderful daughter-in-law, Merri, we have needed to have a hearty egg bake that does not contain bread. I played around with my ingredients and baking times to come up with this gluten-free egg bake. Don and I enjoy this as supper sometimes and love the easily reheated leftovers for breakfasts or lunches.

 

 

 

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