LARGE STONE EGG RECIPES

Steps:

• Preheat oven to 400°F (200°C).For crust, combine potatoes (or chosen veggie), egg, and rub (or salt and pepper) in a large bowl.Spread the potato mixture into a 14-in (36-cm) circle on a prepared stone and pat down with the back of a spoon. Bake for 20 minutes; remove from oven.For the egg topping, whisk eggs and milk in a small bowl, seasoning with salt and pepper to taste. Microwave on HIGH for 3 minutes, stir, then microwave for an additional 3 minutes. Stir again, then spread the cooked egg mixture evenly over the potato crust. Top with meat or cooked veggie crumbles, jalapeno or mushroom slices, and the cheese.Return to the oven and bake for 10 more minutes. 

Steps:

• Coarsely chop ham. (You should have 1 ½ cups.) Heat 1 tablespoon of the oil in a large skillet over medium. Add ham; cook, stirring occasionally, until fat is rendered, about 4 minutes. Using a slotted spoon, transfer ham to a large bowl, reserving drippings in skillet. Add remaining 1 tablespoon oil to skillet; stir in onions. Cook, stirring occasionally, until deeply browned, about 30 minutes. Add spinach; cook, stirring often, until wilted, 1 to 2 minutes. Transfer onion mixture to bowl with ham; let cool 10 minutes.
• Whisk together eggs, milk, mustard, salt, and pepper. Add egg mixture and 1 cup of the cheese to bowl with onion mixture, and stir to combine. Arrange croissants, slightly overlapping, in 2 rows in a lightly greased 11- x 7-inch baking dish. Pour mixture over croissants. Sprinkle with remaining ½ cup cheese. Cover with aluminum foil, and chill 8 hours or up to overnight.
• Preheat oven to 375°F. Uncover casserole, and place on a large rimmed baking sheet. Bake in preheated oven until golden brown and center is set, about 1 hour. Shield with foil after 25 minutes, if needed to prevent excess browning.