Tag Archives: breakfast

Ham Egg Bake

10 Apr

egg bake  I never had eaten an Egg Bake until  I moved to Iowa.  I made this last year for an American Legion Auxiliary fundraiser. It was a hit!!  We served this with a fresh fruit cup, a great compliment to the eggs. The trick to this setting up properly is to refrigerate it overnight before baking. This is a must if you want it to turn out right. This recipe is from my dear friend, Bonnie Christianson of Bode.

Ingredients:

6 Large Eggs

6 Slices of Ham, cubed  – You may also use 1 Cup of cooked breakfast sausage, crumbled 

6 Slices of White Bread, cubed

2 C. Milk

1 C. Cheddar Cheese, shredded

1 Teaspoon Minced onions

1/2 Teaspoon Dry Mustard

1/2 Teaspoon Lawry’s Seasoned Salt

Mix all ingredients very well. Place in a greased 9×13 inch baking pan. Refrigerate over night. Preheat oven to 350 degrees. Bake for 45 minutes.  Cut into square portions, then enjoy!

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Monkey Bread

10 Apr

Monkey Bread  There are many adaptations of this sweet, sweet recipe. Mine is very simple and comes from my sister-in-law, Tami Couture in St. Cloud Florida. She made these soon after I married into the family almost 31 years ago! I love to have this with coffee in the morning. Morning, Noon or Night……Monkey Bread is a Delight!!!

You make monkey bread in two very simple steps. There are two components of the recipe. The biscuit part and syrup part. Again, very easy to make.

Ingredients:

4 cans refrigerated Biscuits (10 in each can)

3/4 C. Sugar

1 Teaspoon Vanilla extract

Syrup:

1 C. Brown Sugar

3/4 C. Butter

1/2 Teaspoon Cinnamon

Preheat oven to 350 degrees. Cut biscuits into quarters and shake in a ziplock bag with cinnamon and sugar. Place biscuits into a greased Bundt pan. You may also add 1/2 cup of Pecans into bottom of Bundt pan before adding biscuits. Combine syrup ingredients in a medium saucepan, bring to a boil. Pour on top of biscuits. Bake for 40 – 50 minutes.

Tip: Place a drip pan or aluminum foil under Bundt pan as syrup may boil over.