INGREDIENTS
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
INGREDIENTS
- 4 cups frozen shredded hash brown potatoes, thawed
- 3 tablespoons butter or margarine, melted
- 1 cup shredded Pepper Jack cheese
- 1 cup diced cooked chicken
- 4 eggs
- 1 cup half-and-half cream or milk
- 1/2 teaspoon salt
DIRECTIONS
- Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425 degrees F for 20-25 minutes or until lightly browned. Reduce heat to 350 degrees F.
- Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
INGREDIENTS
- 3 cups frozen hash brown potatoes, thawed
- 1 1/2 cups frozen broccoli cuts, thawed
- 4 eggs
- 1 cup sour cream
- 1/2 teaspoon salt
- 1 cup shredded Colby-Monterey Jack cheese
DIRECTIONS
- Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell. Sprinkle with broccoli. In a bowl, beat the eggs, sour cream and salt; stir in cheese. Pour over broccoli. Bake at 350 degrees F for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
NGREDIENTS
- 4 cups frozen shredded hash brown potatoes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter, divided
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped fresh mushrooms
- 2 teaspoons all-purpose flour
- 3/4 cup diced fully cooked ham
- 3 eggs, beaten
- 1/2 cup milk
- 1/2 cup shredded Cheddar cheese
DIRECTIONS
- In a large skillet, saute the hash browns, salt and pepper in 2 tablespoons butter until golden brown. Press into the bottom and up the sides of a greased 9-in. pie plate. In the same skillet, saute the onion, green pepper and mushrooms in remaining butter. Remove from the heat; sprinkle with flour. Stir in the ham, eggs and milk. Pour into hash brown crust.
- Bake at 350 degrees F for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
INGREDIENTS
- 2 (9 inch) pastry shells
- 2 cups diced fully cooked ham
- 2 cups shredded sharp Cheddar cheese
- 2 teaspoons dried minced onion
- 4 eggs
- 2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS
- Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees F for 5 minutes. Remove foil; bake 5 minutes longer.
- Divide ham, cheese and onion between the shells. In a bowl, whisk eggs, cream, salt and pepper. Pour into shells. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
INGREDIENTS
- 2 cups cubed fully cooked ham
- 2 cups shredded Cheddar cheese
- 1 cup chopped onion
- 4 eggs
- 2 cups milk
- 1 cup biscuit/baking mix
- Dash pepper
DIRECTIONS
- Sprinkle ham, cheese and onion into two greased 9-in. pie plates. In a bowl, combine eggs, milk, biscuit mix and pepper until blended; pour over ham mixture. Bake 400 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
INGREDIENTS
- 1 cup sliced fresh mushrooms
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1/4 cup butter or margarine
- 6 eggs
- 1/4 cup milk
- 1/4 teaspoon pepper
- 1 cup cubed fully cooked ham
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 10 (8 inch) flour tortillas
- 1 1/2 cups shredded Cheddar cheese
DIRECTIONS
- In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a bowl, whisk together the eggs, milk and pepper; add the ham. Pour into the skillet. Cook and stir over medium heat until eggs are completely set.
- In a greased 13-in. x 9-in. x 2-in. baking dish, spread half of the soup. Place 3 tablespoons egg mixture down the center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up and place seam side down over soup.
- Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.
INGREDIENTS
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 pound fresh mushrooms, sliced
- 6 green onions, sliced
- 1 medium sweet red pepper, chopped
- 2 tablespoons butter or margarine
- 1 3/4 cups cubed fully cooked ham
- 1/4 cup all-purpose flour
- 8 eggs
- 1 3/4 cups milk
- salt and pepper to taste
DIRECTIONS
- Combine the cheeses; sprinkle into a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, saute the mushrooms, onions and res pepper in butter; stir in ham. Spoon over the cheese. In a bowl, combine the flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
INGREDIENTS
- 2 tablespoons butter, softened
- 3 tablespoons all-purpose flour
- 1 tablespoon mustard powder
- 24 ounces ham, cut into 1-inch cubes
- 8 ounces Cheddar cheese, cubed
- 3 cups cubed day old French bread
- 4 eggs, beaten
- 3 cups milk
- 1 dash hot pepper sauce
- 3 tablespoons butter, melted
- 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
- Generously grease a 9×13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce.
- Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
- The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.
INGREDIENTS
- 18 (1 ounce) slices white bread, cubed
- 8 ounces cooked ham, cubed
- 2 cups shredded Cheddar cheese
- 1 1/2 cups diced Swiss cheese
- 6 eggs
- 3 1/2 cups milk
- 1/2 teaspoon onion powder
- 2 cups crushed cornflakes cereal
- 1/2 cup butter, melted
DIRECTIONS
- Lightly grease a 9×13 inch baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread. In a bowl, beat together the eggs, milk, and onion powder. Pour evenly over bread. Cover, and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over the casserole.
- Bake 40 minutes in the preheated oven, or until bubbly and golden brown. Let stand 5 minutes before serving.
