Tri-State Neighbor: South Dakota Farm Newspaper

Working at United Agri Products (UAP) in Northville, S.D., Pam Hedblom, says that when area farmers are busy, she's busy. That's why she appreciates her quick and easy Ham Egg Bake recipe.

“During our busy season, I don't have a whole lot of time, so the egg bake is something that I can make the night before,” said Hedblom, who conducts crop and crop protection product research and manages the seed and chemical warehouse for UAP.

Growing up on a crop and registered Polled Hereford farm near Conde, S.D., Hedblom says that when she was a student at South Dakota State University she knew she wanted to stay involved in the agriculture industry.

“I have always had a passion for the agriculture industry - growing up that's what I've always known,” she said. “I still have my cows at my family's farm. I go home often and stay involved.”

She says that when she's not working with her registered herd or helping UAP customers, she enjoys baking.

“In a way, it's relaxing, and I like the end results,” she said.

Hedblom shares her Ham Egg Bake recipe with readers.

Quick-Mix Breakfast Sausage

1 lb. ground pork

1 tsp. ground sage

1/2 tsp. dried savory

1/4 tsp. ground black pepper

1/4 tsp. nutmeg

1/2 tsp. salt

Thoroughly mix seasonings into pork. May refrigerate covered to allow flavors to “marry.” Shape into patties and brown, or crumble and brown for use in a recipe.

This recipe is courtesy of www.theotherwhitemeat.com.

Ham Egg Bake

1 lb. chopped ham

1 c. milk

1 lb. bacon

2 c.unseasoned or seasoned croutons

8 eggs

2 c. shredded cheese

1 (6 oz.) can mushrooms (optional)

few dried onions

Fry bacon and break up into pieces. Mix eggs, milk, mushrooms and 1 cup cheese together. Add ham, bacon and onions. Put croutons in greased 9-inch-by-13-inch pan. Pour mixture over the top. Sprinkle 1 cup cheese. Bake 1 hour at 350 degrees. This can be made the night before and put in the refrigerator and baked the next morning.

Breakfast Sausage Pie

1 (16 oz.) tube regular breakfast pork sausage

2 (8 oz.) frozen deep-dish pie shells, thawed

4 eggs

11/2 c. half-and-half

1/4 tsp. kosher salt

1 c. mozzarella cheese, shredded

1/4 tsp. freshly ground black pepper

Preheat oven to 350 degrees. Defrost frozen pie crusts. Brown pork sausage in medium skillet over medium-high heat until sausage is no longer pink, breaking sausage into large chunks. Drain sausage on plate lined with a paper towel. Mix together eggs, half-and-half, salt and pepper in large bowl using wire whisk. Stir in half of the mozzarella cheese. Pour egg mixture evenly in the two pie shells. Spoon sausage mixture evenly over egg mixture. Sprinkle remaining mozzarella cheese equally on top of each pie. Bake for 30-35 minutes. Transfer pies to cooling rack; let stand for about 15 minutes before serving. Serve warm.

This recipe is courtesy of www.theotherwhitemeat.com.