Ham Egg Bake

10 Apr

egg bake  I never had eaten an Egg Bake until  I moved to Iowa.  I made this last year for an American Legion Auxiliary fundraiser. It was a hit!!  We served this with a fresh fruit cup, a great compliment to the eggs. The trick to this setting up properly is to refrigerate it overnight before baking. This is a must if you want it to turn out right. This recipe is from my dear friend, Bonnie Christianson of Bode.


6 Large Eggs

6 Slices of Ham, cubed  – You may also use 1 Cup of cooked breakfast sausage, crumbled 

6 Slices of White Bread, cubed

2 C. Milk

1 C. Cheddar Cheese, shredded

1 Teaspoon Minced onions

1/2 Teaspoon Dry Mustard

1/2 Teaspoon Lawry’s Seasoned Salt

Mix all ingredients very well. Place in a greased 9×13 inch baking pan. Refrigerate over night. Preheat oven to 350 degrees. Bake for 45 minutes.  Cut into square portions, then enjoy!

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