I had family over to our house after church for Easter breakfast. I served two different egg bakes, bran muffins and sliced fresh strawberries.
The first egg bake I have been making for years:
1 pkg crescent rolls
1 pound bacon, cut, fried and drained
3/4 c. milk
2 tbsp. onion, finely chopped
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp oregano
1 c. shredded mild cheddar cheese
1 c. shredded mozzarella cheese
Roll out crescent rolls in a 9x13 pan to cover bottom. (I spray the pan with a cooking spray.) Cover with bacon and cheddar cheese. Mix eggs, milk, onion, salt, pepper and oregano. Pour over top and cover with mozzarella cheese. Bake at 350 degrees for 20 minutes or longer.
Half the pan was gone before I remembered to take a photo!
My daughter had leftover egg bake and a muffin for breakfast this morning before heading back to college. This egg bake is like a breakfast pizza. The second one has a hash brown crust.
Hash Brown & Egg Casserole:
1 lb 4 oz package of O'Brien Simply Potato shreds, drained
1/2 pound of cubed ham. (I used deli honey ham.)
1.2 c. finely chopped onion
1/2 c. milk
1/8 tsp. garlic powder
salt and pepper to taste
12 ounces shredded cheddar cheese
Preheat oven to 350 degrees. Grease a 9x13 baking pan. Place hash browns in the bottom of the baking dish.
Whisk together eggs, milk, onion, garlic powder, salt and pepper, and pour over the potatoes. Sprinkle ham and cheese over the the egg mixture. Cover with foil.
Bake in preheated oven for 1 hour. Remove foil and bake an additional 10 minutes. Let stand 5 minutes before serving.
This recipe is also very good!