This recipe is a tradition in my husband's family for holiday meals. It is so easy to prepare, and everyone always loves it!—Marty Rummel, Trout Lake, Washington
- 6 eggs, beaten
- 1 quart half-and-half cream
- 1/4 teaspoon pepper
- 4 cans (8 ounces each) whole oysters, drained
- 2 cups crushed butter-flavored crackers (about 50 crackers)
- In a large bowl, combine the eggs, cream and pepper. Stir in oysters and crackers. Pour into 12 greased 6-oz. ramekins or custard cups; place on a baking sheet. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
Originally published as Scalloped Oysters in Taste of Home October/November 2009, p97
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