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Saturday, July 23, 2011

two skillet breakfast

The following recipe is from "A Skillet Full" and it calls for two Lodge 12 inch skillets.

I don't have two regular 12 inch skillets; I used one 12 inch regular, and one 12 inch pro logic.

I halved the recipe, which was still plenty. The recipe is called "egg casserole for a crowd."

It called for chopped dried beef, but I used chopped ham instead.

In one bowl, mix 1/2 pound of chopped ham, some "real bacon" bits, and 1/2 carton of fresh sliced mushrooms.

In another bowl, mix 8 eggs and 1/4 cup evaporated milk.

In one skillet, melt 2 tbsp butter. Whisk in 1/4 cup of flour, then 1/2 cup of milk. Add black pepper. Whisk until it's a creamy gravy.

Turn off heat, mix in ham and mushroom mixture, and set that skillet aside.

In the other skillet, melt 2 tbsp butter and pour in the egg mixture. Scramble the eggs.

When the eggs are done, pour into the first skillet, then top with a few more mushrooms.

Into the oven at 275.

It would have been even better if I had sauteed the mushrooms in olive oil and Worcestershire sauce ahead of time.

The recipe didn't call for shredded cheese, but I bet it would be good, topped with that.

There's no way the whole recipe would fit into one 12 inch skillet, so if you're doing a whole recipe, you'd have to divide it between both of them to bake.




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