Easter Egg Bake

by Michele Cheplic | More from this Blogger

19 Mar 2008 02:25 PM

If there is one recipe that you should copy and use this weekend it's this one. (No offense to all of the other wonderful recipes on this site.) Whether you are hosting an Easter brunch for dozens of family members and friends or you are planning a special morning meal for just you and your immediate family, this dish will be a welcome addition to your table.

Not only is it easy to make but you can also prepare it the night before, stick in the refrigerator and bake it off on Easter Sunday while the kids are gathering their eggs. It frees you up to join in the fun (and take lots of pictures) and the integrity of the dish will not at all be compromised. What's more, it features kid-friendly ingredients so it will appeal to even your pickiest pint-sized eaters.

My favorite part about this dish is its surprise sweet and crunchy topping that your entire family will love.

EASTER EGG BAKE

Ingredients:

2 tablespoons butter

1/2 cup diced onion

1/2 cup diced green bell pepper

1/2 cup diced red pepper

1/2 cup diced tomatoes

2 cups diced ham

8 slices bacon, cooked and crumbled

8 eggs

2 cups milk

3/4 cup sour cream

2 teaspoons salt

1 teaspoon black pepper

4 cups shredded cheddar cheese

1 (16 ounce) package frozen hash brown potatoes, thawed

1 cup crushed cornflakes

Directions:

Preheat oven to 350 degrees.

Liberally grease a 7x11 inch casserole dish.

Sautee vegetables in butter for a few minutes until soft. Set aside.

In a large bowl beat together eggs, milk and sour cream. Season with salt and pepper. Mix in 2 cups of cheese before adding in the ham, bacon, and cooled vegetables. Next, stir in the thawed hash browns.

Pour mixture into prepared casserole.

Cover dish with aluminum foil and bake in preheated oven for 45 minutes.

At the end of 45 minutes uncover the dish and top with the remaining cheese and crushed cornflakes. Bake for an additional 30 minutes.

Serves 10.

Related Articles:

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Baked Eggs

When Cake is Good for Breakfast--Citrus Breakfast Cake

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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