Ham and Egg Bake
Ham and Egg Bake
6 cups frozen (not thawed) hash brown potatoes
2 cups diced, fully cooked smoked ham
2 cups shredded Swiss cheese (8 ounces)
1/2 cup bell peppers, chopped
1 4 1/2 ounce jar sliced mushrooms (1 jar), drained
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6 large eggs
1/3 cup milk
1 cup small curd, creamed cottage cheese
1/4 teaspoon pepper
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Heat oven to 350. Grease rectangular baking dish, 13 9 2 inches, with shortening. Sprinkle 3 cups of the
potatoes evenly in baking dish. Layer with ham, Swiss cheese, bell peppers and mushrooms. Sprinkle remaining
potatoes over mushrooms.
Beat eggs, milk, cottage cheese, and pepper with fork or wire whisk until blended. Pour egg mixture over
potatoes.
Bake uncovered 45 to 50 minutes or until light golden brown and set in center.
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