Well this weekend's company consisted of my two brothers and my dad. My one brother Scott came to Morris to run a 5k race with my husband and then my other brother joined in for an 18 hole best ball golf tourney. Needless to say they were hot and ready to hit the air conditioned house when they were done. It was a scorcher here yesterday - supposedly storms are on their way tonight and will clear out some of this &*($%@#^ humidity! It will make me happy that's for sure - I am not going to like the looks of next month's power bill - the central air was running non-stop yesterday to keep the house cool and today it will be a repeat! Last night I made the runners/golfers pork chops (on the grill), corn on the cob (which was awesome) and cheesy hashbrowns, then for dessert served up their choice of Key Lime pie (see previous post) or rhubarb crisp! Then while they were all lounging and playing a few games of cards with my dad, (who had helped me grocery shop, put groceries away, shuck the corn, do dishes and weed my flower beds!) I got busy making breakfast for today, I whipped up the following egg bake! Something I knew would be a hit with everyone that was here! Keep cool today - and keep hydrated!
Egg Bake
1 bag frozen hashbrowns (either shredded or southern style)
12 eggs
1 c. skim milk
8 oz. shredded cheese ( I use cheddar)
1/2 c. chopped onion (you can add mushrooms, green pepper, etc., as well)
1 c. cubed ham (or use bacon or sausage - if you prefer)
**Spray a 9 x 13 pan with Pam spray. Pour the bag of hashbrowns into the bottom of the pan. Put your onion and meat on top of the potatoes. Whisk together your eggs and your milk. Pour this over your layers in the pan. Sprinkle the cheese over the top and bake at 375 for about 45 minutes.
**I always make this the night before and put in the fridge, since I am NOT a morning person, then I can just insert into the oven in the morning and bake while I go back to bed!
No comments:
Post a Comment