ALASKAN EGG BAKE
7 eggs
7 eggs
1 c milk
1 ¾ tps sugar
1 lbs grated cheese – any type (I used 1/2 cheddar & 1/2 mozzarella)
1 ¾ tps sugar
1 lbs grated cheese – any type (I used 1/2 cheddar & 1/2 mozzarella)
5 oz cream cheese
16 oz cottage cheese
5 Tblsp butter cubed – room temperature
½ c flour
16 oz cottage cheese
5 Tblsp butter cubed – room temperature
½ c flour
1 tsp baking powder 1 lb cooked bacon – crumbled
Preheat oven to 350 degrees & spray 9x13 glass baking dish with non-stick cooking spray.
Beat eggs, milk &; sugar.
Add all the cheeses &; butter &; mix well.
Add flour & baking powder and mix.
Pour into baking dish & bake for 45 minutes.
TIP: May be prepared a day ahead & refrigerated overnight, but baking time will need to be increased to 1 hour.
TIP:This recipe can easily be cut in half to fit in an 8x8 pan. Baking time remains the same.
SOUTHWEST EGG BAKE
1 24 oz pkg frozen cubed hashbrowns
2 Tblsp butter
2 cups shredded pepper jack cheese
1/4 lb fully cooked ground sausage
6 beaten eggs
1 can (4 oz) diced green chilies undrained
1 tsp dried oregano
3 roma tomatoes sliced 1/4" thick
1 cup Parmesan cheese
Saute hashbrowns in butter until lightly golden (about 10 minutes).
Combine hash browns, pepper jack cheese, sausage eggs, chilies & oregano.
Spoon into lightly greased 9x13 baking dish
Bake at 400 degrees for 25 minutes or until hashbrowns are tender
Arrange tomatoes on top of casserole & sprinkle with Parmesan cheese.
