This egg bake recipe was served at our church for a brunch a few years back and is a favorite of our family’s. A 9×13 pan should serve 12 people. I have also made it with browned seasoned pork sausage instead of ham so that there is a choice of ham or sausage when I am having several people in for a brunch. This is good served with caramel rolls, muffins or quick breads along with fresh fruit kebobs. If I bake more than two pans, I may have to adjust the cooking time

You may omit the peppers and onions if your family does not care for them, but they do give the egg bake a great flavor.

Egg Bake

1 2 Pound bag frozen hash brown potatoes

3 Cups diced ham

3 Cups shredded cheddar cheese

1 Cup small curd cottage cheese

1/2 Cup finely chopped onion

1/2 Cup diced green pepper

1/2 Cup diced sweet red pepper

8-10 Eggs

1/2 Cup milk

1/4 Teaspoon pepper

Sprinkle half the potatoes in a greased 9×13 pan. Layer the ham, 2 cups of cheese, cottage cheese, onions and peppers on top. Sprinkle remaining potatoes over this mixture. Beat eggs with milk and pepper and pour over the potatoes and ham mixture. Cover and refrigerate overnight.

Preheat oven to 350 and bake uncovered for 1 hour and 10 minutes.

Sprinkle the remaining cup of cheese on top and bake 10 minutes until light golden brown and set in center. Let set about 5 minutes before cutting.

Questions or comments-

marlisz@aol.com