Springtime Ham and Egg Bake

Springtime Ham and Egg Bake

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

Prep Time

20

Minutes

Total Time

1:25

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Offer sides of steamed asparagus, fresh fruit and assorted rolls to complement this egg bake.
Purchasing
You can purchase precubed cooked ham in the refrigerated section of the supermarket where ham is sold.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 200 ),
  • Total Fat 22 g
    • (Saturated Fat 12 g,),
  • Cholesterol 230 mg;
  • Sodium 1020 mg;
  • Total Carbohydrate 13 g
    • (Dietary Fiber 1 g,
  • Protein 24 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.