Springtime Ham and Egg Bake

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

By Betty Crocker Kitchens

October 29, 2008

eggs

3/4

cup Gold Medal™ all-purpose flour

teaspoon ground mustard

1/2

teaspoon seasoned salt

1/2

teaspoon baking powder

container (8 ounces) sour cream

3/4

cup milk

cups cubed fully cooked ham (12 ounces)

cup chopped roma (plum) tomato, (3 medium)

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

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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.

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.