Mom's Famous Egg-Bake
I made up this recipe years ago and kept changing until I got it exactly how everyone loves it. It is so good, you won't be able to stop eating it.
(If you have your own white sauce recipe, you may want to use that instead)
White Sauce
Two sticks (1/2 lb) of butter
One cup of flour
1/2 gallon whole milk or half n half (may take more)
Cut or chopped deli ham
Salt and pepper
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On med low heat - In large kettle, melt butter.
Then slowly add flour while stirring until
all the mixture is very thick.
immediately start adding the milk gradually,
stirring until white sauce is thick.
Salt and pepper to taste
add cut or chopped ham
Note* important to stir the whole time or it will
stick on bottom and get lumpy
Set aside to cool
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Crust
One tube of Pillsbury Crescent rolls or Grands in 9x13"
(or any size near that) Pam sprayed glass cake pan.
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Eggs
Scramble one dozen eggs lightly
Season to taste
Cool
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Shredded Cheese (of your choice)
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Putting it all together
First ~ tear one half of each biscuit apart
and place side by side in the approx 9x13" pan and press down
Second ~ add scrambled eggs in pan over grands or croissants
Third ~ pour white sauce with ham over the eggs and biscuits
Last ~ spread a generous portion of your choice of
shredded cheese over the top of egg bake
I always used Monterey Jack cheese
(Colby and mozzarella)
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Bake at 350 degrees for half an hour to
45 minutes or until bottom of pan (biscuits)
and top (shredded cheese) are all golden in color
(If the cheese starts browning first, put tin foil over pan)
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