Egg Bake – needlery!



	When we had our monthly staff meeting in January, Gwen made and shared this great breakfast for everyone (all 25 of us!) Gwen has kindly shared her recipe! Gwen made this recipe times 3 or 4 for the staff and it was great! Egg Bake 3 cups frozen shredded hashbrowns three-fourths cup shredded Monterey jack cheese 1 cup diced cooked ham one-fourth cup chopped green onions 6 large eggs 1 can (12 oz) evaporated milk pepper and salt to taste Place potatoes in 8" square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, salt and pepper. Pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator for 30 minutes before baking. Bake uncovered at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Serves 4-6.