Recipe by Dietz & Watson
"Chopped deli ham and strips of cheese create layers of flavor in this baked egg casserole."
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crustless white bread cubes (1-inch pieces)
Dietz & Watson sliced deli ham, coarsely chopped
2 1/2 cups
American cheese, cut into thin strips
Salt and pepper
plum tomatoes, thinly sliced
This was pretty good. I did switch it up a little though. Right after I put the ham on I added sautéed mushrooms and onions only to half cuz my hubby doesn't like mushrooms. I had some cloverleaf rolls leftover from dinner last night that worked really well. I used only 5 eggs and used half milk and half heavy cream.I also added a little garlic salt and a sprinkle of mustard powder to the eggs. I cooked it ten extra minutes and put tomatoes on top when it was done then salt/peppered them as I don't like hot cooked tomatoes as much. I needed a recipe for an egg bake that didn't need to be refrigerated all night and this fit the bill. I will make again but I'll add a little more spices for more flavor.
This is very good, and simple recipe. I made no changes to it, and will make it again, exactly the same.
I would definitely make this again, but I would use more bread. I don't think I used enough. I also would've baked it a little longer. Great recipe.
Eight ounces seemed like a lot of ham so I used less. 'Used less cheese, too & it was still a bit overcheesy for me. Kinda fluffy/creamy omelette-ish. A good beginner recipe for sure. The bread wasn't so obvious - more to absorb the egg mixture. Easily improved with add-ins. :) I added a bit of heavy cream to the eggs, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Cheese Egg Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 300
** Calories from Fat: 169
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