Springtime Ham and Egg Bake

Spring for a brunch! No last-minute scrambling is needed with this easy egg bake!

  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 8

6
eggs
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) tomato, (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 baking dish.
  • 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.

Expert Tips

Offer sides of steamed asparagus, fresh fruit and assorted rolls to complement this egg bake.

You can purchase precubed cooked ham in the refrigerated section of the supermarket where ham is sold.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
200 ),
% Daily Value
Total Fat
22 g
22 %
(Saturated Fat
12 g,
12 %
),
Cholesterol
230 mg
230 %;
Sodium
1020 mg
1020 %;
Total Carbohydrate
13 g
13 %
(Dietary Fiber
1 g
1 %
),
Protein
24 g
24 %
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
4%;
Calcium
26%;
Iron
10%;
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.