Ham and Egg Bake

Years ago I used to make an egg bake.
Quick, simple and good.
I had forgotten about it until my oldest daughter wanted the recipe.
I couldn’t find the recipe but I did find one online that is very close to the one we used to eat.

So here it is!

Springtime Ham and Egg Bake


6 eggs
3/4 cup Gold Medal® all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon seasoned salt
1/2 teaspoon baking powder
1 container (8 ounces) sour cream
3/4 cup milk
2 cups cubed fully cooked ham (12 ounces) (or you could use cut up cooked bacon)
1 cup chopped roma (plum) tomato, (3 medium)
2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces)
1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives
Additional roma (plum) tomato, thinly sliced, if desired
Additional chives, if desired


Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.

Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.

Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.




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