- 2 tablespoons butter, melted
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cups cubed fully cooked ham
- 12 Eggland's Best Eggs
- 1 can (5 ounces) evaporated milk
- 2 teaspoons prepared mustard
- Salt and pepper to taste
- Drizzle butter into a greased shallow 3-qt. baking dish. Sprinkle with cheese and ham. In a bowl, beat the eggs, milk, mustard, salt and pepper. Pour over ham and cheese.
- Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.
Originally published as Egg Brunch Bake in Country Woman Christmas Annual 2003, p13
Enjoy this recipe with a sparkling wine.
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