This recipe is nice for company. It can be made the night before and stored in the refrigerator.
Egg Bake
- By Joannie Moore
Ingredients
3 cups frozen hash browns (Mrs. Dells).
1 small onion, minced.
1/2 pkg. bacon, cut in pieces.
1 small jar pimentos (diced)
1 can mushrooms, sliced
1/3-1/2 c. milk
6-8 eggs.
1 can Campbell’s Cheddar Cheese soup.
Directions
Fry the bacon, then the hashbrowns until they are well-done. Add the mushrooms and pimento. Pour into a 9 x 9 pan (9×13 pan if recipe is doubled). Refrigerate over night. Take the pan out of the refrigerator 1 hour before baking. Mix the eggs and milk and pour over the potato mixture.
Bake at 350 degrees for approximately 40 minutes, uncovered. (60-70 minutes if recipe is doubled) or until the egg mixture is cooked. Serve cut in large squares, topped with warm cheese sauce. Serves 6. (doubled, serves 12).
Notes
This is a hit for Christmas morning guests. Serve with orange juice and fresh cinnamon rolls and fruit.