Thursday, June 3, 2010

Baked Ham & Eggs

Baked Ham & Eggs is a great make-ahead dish. You make it up the night before and cook in the morning. It does have a long bake time so it is better for the weekend.
  • 2 tbsp butter plus more for the pan
  • 1/2 cup finely chopped onion
  • 1 cup chopped broccoli
  • 1 1/2 cups sliced mushrooms
  • 8 eggs
  • 2 cups milk
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • loaf sliced bread
  • 2 cups cooked ham, cut in 1/2 inch cubes
  • 3 cups grated cheddar cheese
Melt butter in a skillet over medium heat. Add the onion, broccoli, and mushrooms and cook for 5 minutes. Remove the pan from the heat and put the mixture in a prep bowl. Mix in the cubed ham. Whisk the eggs, milk, salt, and pepper together until blended. Grease the bottom and sides of a 9 x 13 pan with butter. Place a layer of bread slices in the pan. Cover the bread with half the vegetable and ham mixture. Sprinkle 1 cup of cheese evenly over the top. Repeat and then top with another layer of bread. Pour the egg mixture evenly over everything. Cover the pan with plastic wrap and refrigerate it overnight. In the morning, preheat the oven to 350°F. Remove the plastic wrap from the pan and sprinkle the remaining 1 cup of cheese over the top of the bread. Bake for 1 hour, or until the mixture is bubbling and the top is golden brown.

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