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Ham 'n' Cheese Egg Loaf Recipe

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"My family has enjoyed attractive slices of this moist brunch loaf for many years," writes Connie Bair of East Wenatchee, Washington. "Whenever I serve it at gatherings, there are never any leftovers."

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6-8 Servings
Prep: 10 min. Bake: 55 min. + cooling

Ingredients

6 eggs
3/4 cup milk
1 teaspoon prepared mustard
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
6 bacon strips, cooked and crumbled
1 cup cubed fully cooked ham
4 ounces cheddar cheese, cut into 1/2-inch cubes
4 ounces Monterey Jack cheese, cut into 1/2-inch cubes

Directions

In a large bowl, beat eggs until frothy, about 1 minute. Add milk and mustard. Combine the flour, baking powder and salt. Add to the egg mixture and beat until smooth. Stir in bacon, ham and cheeses. Transfer to a greased and floured 9-in. x 5-in. loaf pan.
Bake, uncovered, at 350° for 55-60 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10-15 minutes. Run a knife around edge of pan to remove. Slice and serve warm. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 323 calories, 18 g fat (8 g saturated fat), 206 mg cholesterol, 732 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein.

Ham 'n' Cheese Egg Loaf published in Quick Cooking May/June 2002, p12

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