Lately, I’ve been doing too much galavanting – supper with old friends, speaking engagements, book club and writers’ group, visits with Mom. Those things have been fun, don’t get me wrong. But they are seriously cutting into my cooking adventures, leaving little time to experiment with new recipes or dust off old ones.
So today, I’m once again dipping into the Family Camp Cookbook. This recipe is a tradition for Sunday brunch which is held after our family church service in the open air pavilion. And while every Family Camp meal is good, this one is a high point for cooks and diners. In addition to several kinds of egg bake, the spread is replete with home baked rolls (cinnamon, caramel, and orange) and platters of fresh fruit. In fact, the thought of Sunday brunch is making me so hungry, I think we’ll have egg bake for supper tonight!
Egg Bake
2 1/2 – 3 pounds bacon OR 1 1/2 pounds ham or sausage
6 – 8 slices of bread with crusts removed
2 cups grated cheddar cheese
1 dozen eggs
1 cup milk
Step 1 – Cook of bacon, ham, or sausage
Step 2 – Grease a 9 x 13 pan and sprinkle with parmesan cheese.
Step 3 – Then line the pan with:
6 – 8 slices of bread with crusts removed. Sprinkle the meat over the bread slices. Sprinkle cheddar cheese over the meat and bread.
Step 4 – Beat eggs and milk together and pour over bread, meat, and cheese.
Step 5 – Refrigerate overnight. Bake at 325 degrees for 1 hour or until done. Serve hot.
