Egg & Meat Casserole Recipe




Egg & Meat Casserole Ingredients

6 eggs, beaten
1/2 lb chopped ham, or
1 lb pork sausage, fried, crumbled & dra, ined
1 small onion, chopped
4 pieces bread, cut into small cubes
4 oz shredded cheddar cheese
2 cup milk
1 salt to taste
1 ground black pepper to taste

A Recipe for
Egg & Meat Casserole

 

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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This is a recipe for Egg & Meat Casserole from the recipe cookbook of Recipes-to-go (Meal)


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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

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Egg & Meat Casserole

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Robert Frost






Egg & Meat Casserole Directions

Mix together beaten eggs and meat. Add onion, bread cubes, cheese,
milk salt and pepper. Pour into 11x9Ó greased baking dish. Bake in a
preheated 325-degree oven 45 minutes, or until toothpick inserted in
center of casserole comes out clean. Yield: 4-6 servings. (NOTE: If
you wish, double or triple recipe.)

Source: Norma Rambaud, St. Louis

Serves: 1

 

 

 

 

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Egg & Meat Casserole Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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