Wednesday, March 17, 2010

Breakfast Anyone?

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!

Enjoy!

Brunch Bake

1/2 Large Loaf Day Old French Bread
3T Melted Butter
1 lb. Shredded Monterrey Jack Cheese
1/4 lb Ham or Salami (Julienned)
10 Eggs
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.

YUM!

Broccoli  Egg Bake

12 Eggs
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!!!

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Thanks for making my day!