Springtime Ham and Egg Bake
Spring for a brunch! No last-minute scrambling is needed with
this easy egg bake!
Prep: 20 min - Bake: 1 hr - Stand: 5 min
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)
1 cup chopped roma (plum) tomatoes, (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
1. Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2
inches, with cooking spray.
2. 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
3. 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.
Makes 8 servings
Nutritional Info Per 1 Serving:
Calories 340 (Calories from Fat 200); Fat 22g (Saturated 12g);
Cholesterol 230mg; Sodium 1020mg; Potassium 380mg;
Carbohydrate 13g (Dietary Fiber 1g); Protein 24g
Diet Exchanges: 1 Starch; 3 Medium-Fat Meat; 1 Fat
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.