Ham, Egg and Cheese Bake
(this is adapted from a Rachael Ray recipe that my sister sent me)
4-6 slices bread
8 oz ham, coarsely chopped
2 1/2 cups cheddar and gruyere cheese
3 T fresh herbs, I used parsley
6 large eggs
1/2 cup milk
salt and pepper
2 tomatoes, thinly sliced
Preheat oven to 350. Grease a 2 quart baking dish. Layer the bread along the bottom of the dish, filling the bottom. Layer ham, 2 cups of cheese and 2 T of herbs on top of the bread. In a medium bowl, whisk together the eggs, milk, 1/4 t salt and 1/2 t pepper. Pour into the dish and top with the tomato slices in an even layer.
Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining cheese and herbs on top and bake until golden.
I didn't remember this last step b/c we were particularly rushed tonight. Still tasted great!! I also added a little Dijon mustard at the last minute . . . thought it gave it a nice zing.
(this is adapted from a Rachael Ray recipe that my sister sent me)
4-6 slices bread
8 oz ham, coarsely chopped
2 1/2 cups cheddar and gruyere cheese
3 T fresh herbs, I used parsley
6 large eggs
1/2 cup milk
salt and pepper
2 tomatoes, thinly sliced
Preheat oven to 350. Grease a 2 quart baking dish. Layer the bread along the bottom of the dish, filling the bottom. Layer ham, 2 cups of cheese and 2 T of herbs on top of the bread. In a medium bowl, whisk together the eggs, milk, 1/4 t salt and 1/2 t pepper. Pour into the dish and top with the tomato slices in an even layer.
Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining cheese and herbs on top and bake until golden.
I didn't remember this last step b/c we were particularly rushed tonight. Still tasted great!! I also added a little Dijon mustard at the last minute . . . thought it gave it a nice zing.
