Tuesday, June 30, 2009

Company Egg Bake

Grandma 4444 is a great cook, and she's always generous with her recipes. (For proof, check out Best Ever Pasties and her Cherry Torte!) Today's recipe is a big breakfast hit when company comes. You put it together the night before and just bake it in the morning. Perfect for tailgate breakfasts, Sunday brunch, or the morning after the Halloween party, when the house is full of bleary-eyed, nauseous drunkards with headaches. It's easy peasy, too...

Ingredients (mostly stuff people often have on-hand)6 slices of bread
6-8 slices of Kraft American Singles
ham or sausage or bacon (cooked)
1/2 of a green pepper, diced
1/4 onion, diced (or more, if you like onion breath)
mushrooms, if you are not a big baby and can handle them
1 dozen eggs
1 cup milk
salt and pepper to taste

First, butter your 9 x 13 pan.
And no, that's not "dirt" on the pan. It's stonewear; the "dirtier" it is, the more "seasoned" the pan is, and a seasoned pan is a wonderful thing :) Next, remove the crusts from the bread...
Tear it up into pieces and place them in the pan, like so...
Unwrap the cheese slices. For some reason, these gave me a hard time tonight; each little flap tore off, rather than working with me to get the cheese out neatly. On the bright side, that was the most difficult part of this recipe--(See, I told you it's easy-peasy.)
Place cheese slices across the bread.
Top with your ham or other meat. I used 1/2 of the package this time.
Next, clean your mushrooms. Remember, you clean mushrooms with a towel, not by running them under the sink until they are slimey!!
Dice your onion and green pepper, too, and then sprinkle them over the meat.
Pretty as a picture, huh? (Of course, if you are serving picky eaters, you may leave any of these ingredients out.)
Crack the dozen eggs and add salt and pepper "to taste." For you newbie cooks out there, that means you have to guess. This is how much pepper I used. I also added about 1/4 tsp of salt (you can always salt your portion again later.)Add the milk to the eggs and whisk them til they're nice and frothy.
Pour the egg mixture over the yum in the pan.
Cover and place in the fridge overnight. In the morning, remove the cover and place in the oven set at 250 degrees for 45 minutes. Raise the heat to 350 degrees and bake another 15 minutes.

Serve with salsa, if you like (and a side of Ibuprofen, if necessary).
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