Shelly's Recipe

SPRINGTIME HAM AND EGG BAKE

Category: Breakfast Casseroles

6 eggs
3/4 cup flour
1 tsp ground mustard
1/2 tsp seasoned salt
1/2 tsp baking powder
1 (8 oz) container sour cream
3/4 cup milk
2 cups cubed fully cooked ham
1 cup chopped roma (plum) tomato
2 cups shredded Cheddar, Monterey Jack and American cheese blend
1/2 cup chopped fresh chives
Additional roma (plum) tomato, thinly sliced, if desired
Additional chives, if desired

Heat oven to 350. Spray rectangular baking dish, 11x7 inch, with cooking spray.

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 baking dish. 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. Serves 4