I’m just now catching up on the holiday baking and crafting that occurred, so watch for a few more posts coming up.
Somehow, perhaps because I’m not a fan of bread in an egg bake, I’ve become the egg bake maker in the family. We decided to celebrate Christmas this year by hosting my aunt and uncle and serving fruit, veggies, egg bake, ham, and other items, to keep it somewhat low-key and relaxing for everyone.
Knowing that the holidays can be full of a number of different snacks and sweets, one of my goals was to have some veggies and not going over the top with cheese and other items in the egg bake — that stuff will all make its way into our diets when we’re spending time with family, so this seemed like a good way to have some protein.
Saturday afternoon my dad asked me if I happened to have a recipe for egg bake to use up some ham. I shared that I did, and I had been waiting to find a reason to use some more of the herbs he and my mom had planted on their back porch. So, for Father’s Day I made egg bake while my mom was at church. I was shooting from the hip a bit because I didn’t have my recipe box with me. So, this is what I made. I don’t have a picture of it – sorry! But if you’re looking for a quick and easy non-bread-based egg bake that you don’t have to do anything to it the night before, try this egg bake on for size!
1 pkg Potatoes O’Brien
½ stick butter/margarine
¾ c milk
2 c Colby jack cheese
2 c ham
¼ – ½ tsp salt
¼ tsp pepper
3 sprigs fresh thyme
1 sprig fresh rosemary
Preheat oven to 375. Take package of frozen hashbrowns and spread it on the bottom of a greased 9×13 pan. Either thinly slice or melt butter/margarine and place/pour over the hashbrowns. Bake for 10 minutes in oven.
While this is baking, beat eggs and milk together, add in salt, pepper. Remove thyme and rosemary from the sprigs and add to the egg mixture. Mix together.
Remove hashbrowns from the oven. Layer ham and cheese over the hashbrowns. Then pour egg mixture over the potatoes. Bake for 20-30 minutes, based on how well-done you like your eggs. Remove from oven and let sit for 10 minutes before cutting.
I’ve found this warms nicely in the microwave later in the week.