The Lion House’s head baker Brenda Hopkin’s whips up a Christmas Egg Bake.
Christmas Brunch Egg Bake
16 Eggs, beaten well
2 cups Milk
½ tsp. Garlic Salt
½ tsp. Onion Salt
1-2 cups Ham, diced
2 cups Cheddar Cheese, grated
2 cups Monterey Jack or Mozzarella Cheese
¼ cup Green Onion, diced
Sour Cream
Salsa
Preheat oven to 375 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray. Mix eggs, milk, garlic salt and onion salt together in a large bowl. Pour mixture over ham and then top with cheeses, gently pressing the cheese down into the egg mixture with a fork. Top with green onion if desired. Bake for 45 minutes, uncovered. Insert the blade of a clean table knife into the center of casserole. If knife comes out clean, casserole is done. It will look golden brown and puffy. Serve with a dollop of sour cream and salsa. Makes 12 servings.
THE LION HOUSE
63 EAST SOUTH TEMPLE
SALT LAKE CITY
(801) 363-5466
WWW.TEMPLESQUAREHOSPITALITY.COM
