Monday, February 8, 2010

The Incredible Edible....

Egg! Have you sat down and thought about how amazing the egg is? I mean seriously! Normally people think of eggs for breakfast first. Whether alone, between two slices of bread or on top of foods....they are so yummy. I think what makes the egg so incredible is how we depend on them to bind things together. It's in our cookies and cakes. Quiches and casseroles. Salads and sandwiches. Possibilities are endless.

As a part of the Foodbuzz Tastemaker Program, I received Eggland's Best Eggs. I will NOT only show you what I made but give you the links to all my former egg posts. I just love eggs!

I saw a post from Mommy I'm Hungry for a Cheesy Ham and Hash Brown Casserole and I printed it out for future use....

After it was ready from the oven, K-man wasn't quite ready to eat due to our excessive snow shoveling. Then I got a last minute idea....let's make this casserole a little more 'brunchy'...

Look what I did....

Eggs on Cheesy Ham and Hash Browns
adapted from Mommy I'm Hungry

1 -30 oz. bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup
1 small onion, diced fine
2 cups cubed ham
2 cup shredded cheddar cheese, set aside 1 cup of cheese
3-6 eggs (depending on the size of the casserole you make-see note*)

Stir all the ingredients together*.

Place into a lightly greased casserole dish (9 x 13 in). Sprinkle top with 1 C cheese. Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve.

*Now, we didn't have a need for full amount of this casserole. Sure, most cooks would HALF the recipe. That WAS my intent. I put half the amount of the hash browns in a bowl, something distracted me and before I knew it was dumping in the WHOLE can of soup and I woke up as I was pouring in the full amount of sour cream when I said aloud "CRAP!"

Has this happened to you?

I knew that if I left the soup and sour cream as was going to be too soupy yet what was I going to do with a half can of soup tainted with sour cream....UGH. Back to the freezer for the remainder of the hash browns to make the full recipe. I portioned out half in the greased casserole as I was intending to make with half the recipe. I took out a square pan, lined it with foil to put in the freezer. The next day you take the frozen casserole out of the pan and seal it all up. Take the pan and put it back into your cupboard. When you are ready to bake the casserole....unwrap and place it back into the pan with the foil you froze it in! Problem solved.

Now I have an emergency breakfast/brunch to pull out of the freezer when I need it!

Are you wondering how does the egg come into play here? I told you K-man was still shoveling when the Ham and Hash Browns were ready. I took a spoon and made 3 divots on top and cracked 3 eggs into them. I turned off the oven and slid the casserole back in for the eggs to set about 20 minutes.

We invited my neighbor over to eat with us and we cleaned it all up! Scrumptious! So hot and creamy....perfect after a snowy morning!

Thank you Foodbuzz and Thank you Eggland's Best!

Try out of some these other tasty tried and true egg dishes I've made....

Spinach and Cheese Squares
Pepperoni Pizza Quiche
Egg Bowls
Poached Eggs and Easy Hollandaise
Egg, Sausage and Cheese Biscuit Sandwiches
Easy Garden Egg Bake
Spinach Quiche
Deviled Eggs
Bacon and Egg Cups

Eggs-cellent Recipes!


Leslie said...

mmmm. I only buy Egglands Best

cb2manor said...

Hey Jenny! Love your son just took FCCLA last year (8th gr) & when I found your site, I was intrigued! I've tried several recipes & I just made this one for Valentine's Day brunch :D It was delicious!! My hungry boys loved question though...when you listed 1 can of Cr of Chicken Soup, would that be the small/regular size, or the "Family size"...I used the small can & think I'll try it with the large can next time...Thanks again for the wonderful recipes!