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Ham and Egg Bake
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Breakfast Casserole

Carol Welte


  • 6 cups (1425 ml) frozen hashbrown potatoes
  • 2 cups (475 ml) cooked, diced ham
  • 2 cups (475 ml) shredded cheese (any)
  • 7 oz (196 grm). roasted red peppers, drained, chopped
  • 4-1/2 oz (126 grm). sliced mushrooms, drained
  • 6 large eggs
  • 1/3 cup (80 ml) milk
  • 1 cup (225 ml) cottage cheese
  • 1/4 tsp (1 ml). pepper
  • Spray 13 x 9 x 2 inch baking dish with vegetable spray.
  • Sprinkle 3 cups (700 ml) potatoes evenly in baking dish.
  • Layer with ham, shredded cheese, peppers and mushrooms.
  • Sprinkle remaining potatoes over mushrooms.
  • Beat eggs, milk, cottage cheese & pepper till blended.
  • Pour egg mixture over potatoes.
  • Cover and refrigerate overnight.
  • Remove from refrigerator and let sit for 1 hour.
  • Bake uncovered at 350 degrees (175 C.) for 1 hour or until set in center.

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