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August 2, 2011
Cheesy Ham & Egg Bake
Breakfast & Brunch
Prep time:
26 minutesbaking time:
13 minutes“Eggs, cheese, ham, crisp bread cubes-this dish has so many of the flavors I loved as a girl.”
Ingredients
Serves 8
- 10 large eggs
- 7 tablespoons butter, divided
- 1 1/2 cups sliced mushrooms
- 1 cup chopped, cooked ham
- 1/4 cup sliced green onions
- 1 tablespoon all-purpose flour
- 1/4 teaspoon each paprika and salt
- 1/8 teaspoon black pepper
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 4 slices bread, cut into cubes (about 2 1/4 cups)
Directions
1
Cook eggs in a large nonstick skillet over medium heat, stirring frequently, until scrambled and cooked through.
2
Melt 2 tablespoons butter in a small skillet over medium-high heat. Sauté mushrooms and ham in hot butter, stirring continually, until mushrooms are tender, about 2 minutes. Add green onions.
3
Sauté, stirring continually, for 2 minutes. Remove from heat. Add to scrambled eggs and toss lightly to mix. Spoon into an 11 × 7-inch baking dish.
4
Melt 2 tablespoons butter in a small saucepan over medium-low heat. Stir in flour, paprika, salt and black pepper until smooth. Add milk. Cook, stirring continually, until thickened, about 3 minutes. Add the Cheddar. Cook, stirring frequently, until melted. Pour over egg mixture.
5
Preheat oven to 350ºF. Melt remaining butter in a small saucepan over medium heat. Add bread; toss to coat. Sprinkle on top of egg mixture. Bake, covered, for 5 minutes; uncover. Bake for 8 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Because of the way she cooked them, Grandma's scrambled eggs had the tenderest, finest texture. She used low heat and beat them continually with a whisk. The eggs took longer to cook, about 8 minutes, but they were tender and fluffy.
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