My good friend Kris asked me for the following two Egg Bake recipes. My Mom & her friends served these for brunch the day after our wedding for all of our guests who stayed at the Lodge we all stayed at.
I love them both. Sorry I don't have any pictures....I know, my bad. I did make them for Sophie's baptism but didn't think to take pictures. Next time I'll add them.
Let me know if you make one or both!
1/2 Large Loaf Day Old French Bread
3T Melted Butter
1 lb. Shredded Monterrey Jack Cheese
1/4 lb Ham or Salami (Julienned)
1 1/2 C Whole Milk
1/2 C White Wine
3 Large Green Onions Minced
2 tsp Dijon Mustard
1/8 tsp Pepper
1/8 tsp Red Pepper Flakes
1 C Sour Cream
1 C Parmesan Cheese (Shredded)
10 oz Chopped Spinach (Squeezed Dried)
8 oz Sauteed Mushrooms (Optional)
Grease 9x13 pan. Spread bread on bottom (torn pieces), drizzle with butter. Sprinkle Monterrey Jack cheese & ham. Sprinkle Spinach & mushrooms on top of cheese. In bowl beat eggs, milk, wine, onion, mustard & pepper until frothy. Pour over everything. Cover & refrigerate overnight. Remove 30 minutes before baking. Bake at 325 1 hour covered. Stir in parmesan cheese and sour cream together. Spread on top and bake 10 minutes longer.
Broccoli Egg Bake
1 C Shredded Cheddar Cheese
1 C Broccoli - Fresh Small Pieces
2 C Cubed Ham
12 oz Hash-browns
1/4 C Chopped Green Onions
Salt & Pepper
Mix all ingredients together. Put in greased 9 x 13 pan. Refrigerate overnight. Bake at 350 for 45 minutes uncovered.
Just typing this out makes me hungry!!!