Aunt Margie's Egg Bake



Have you ever been to a potluck brunch where everyone raced to sign up for cups and ice?  Well, this is your chance to be the hero!  This egg dish is easy to make and seemingly fail proof.  I got this recipe from my mom who got it from my Aunt Margie.   It is the only egg dish I have ever made, and really, I have no need try anything else.  This one simply works.   The best part?  It's even relatively not-so-bad for you!  It's hearty enough that you can serve it for a simple supper and fancy enough for Easter brunch.  

Here are the simple steps:



  1.  In a 9" x 13" baking dish, layer one 5-ounce bag of croutons, 
  2. One pound ham or cooked turkey sausage,
  3. And shredded cheese. (The very old recipe says simply "one large bag of cheese," but in this super-sized world I'm just going to call that two cups!)
  4. Pour over the top a mixture of 1 can 98% fat free cream of celery soup, 2 1/2 cups skim milk and 4 eggs.
  5. Bake at 350 degrees for 30 minutes covered and 30 minutes uncovered.  (If you make it the night before and store it in the fridge, either bump up the temperature or increase the baking time.)
That's it!  You can swap out ingredients as you see fit.  Last night I added a bag of frozen broccoli between steps two and three and served it for dinner.  Everyone loved it!




Aunt Margie's Egg Bake

1 pound ham or turkey sausage
1 5-ounce box croutons
1 can cream of celery soup
2 1/2 cups skim milk
4 eggs or 1 cup eggbeaters
2 cups reduced fat shredded sharp cheddar cheese

Cook sausage or dice ham.  Beat eggs, milk and soup.  In a 9" x 13" pan, layer Croutons, sausage and cheese.  Pour egg mixture over the top.  

Bake at 350 degrees for 30 minutes covered and 30 minutes uncovered.

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