Staff Council’s Favorite Recipes!

Easy Egg Bake


8 eggs

¾ cup milk

½ to 1 whole onion diced

6 strips cooked bacon (chopped up)

¾ cup shredded cheddar cheese

3 cups shredded frozen hash browns


  1. Preheat oven to 350 degrees
  2. Combine eggs and milk in mixing bowl. Add onion and bacon, then cheese and hash browns last.
  3. Once stirred, pour into 9×9 greased baking dish.
  4. Bake for 45-50 minutes or until firm in the center.
  5. Allow to cool for 5-10 minutes.
  6. Enjoy

This recipe is perfect for potlucks or for making a week’s worth of breakfast to be reheated in the office microwave. Also, a great recipe for modifications; use sausage or ham instead of (or with) bacon, try a different cheese, add your favorite veggies, the power is yours!



Buffalo Chicken Dip


  • 1 pound of boneless skinless chicken breast
  • 1 Bottle of hot sauce (12 oz. or 1.5 cups)
  • 8 oz container of cream cheese
  • 1 cup Mexican cheese blend (or your favorite blue cheese or gorgonzola)
  • 1 cup Ranch dressing.
  • 1 bag tortilla chips and/or veggies for dipping
  1. Poach about 1 pound of boneless skinless chicken breast in chicken stock and water.
  2. Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in your (Kitchenaide) stand mixer using the flat, paddle beater.
  3. In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste.
  4. Let the chicken soak in the hot sauce until ready to use.
  5. Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish.
  6. Top with buffalo chicken…
  7. Sprinkle on some cheese. I like a mexican cheese blend, but you can also use blue cheese or gorgonzola.
  8. Finish it off by drizzling on some Ranch dressing.
  9. Bake at 350 degrees for 20-25 minutes, until dip is melted and bubbling.
  10. Serve with chips and veggies for dipping!