Creamy Ham and Egg Bake

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 45 mins 350°F

Creamy Ham and Egg Bake

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Directions

  1. In a bowl beat eggs and salt together. In a 10-inch skillet melt the 2 tablespoons margarine or butter over medium heat. Pour in egg mixture. Cook, without stirring until mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat about 4 minutes total or until eggs are cooked throughout but are still glossy and moist. Immediately remove eggs from heat; set aside.
  2. For sauce, in a 4-quart Dutch oven melt the 3 tablespoons margarine or butter. Stir in flour and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Add the 6 ounces cheese and mustard, stirring until cheese melts.
  3. Stir in vegetables and ham, then gently fold in eggs. Turn mixture into a 2-quart rectangular baking dish. Cover and chill for 2 to 24 hours.
  4. Before serving, cover and bake in a 350 degree F oven for 45 minutes or until heated through, gently stirring after 15 minutes. After baking, gently stir again. Sprinkle with remaining cheese. Makes 12 servings.
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Nutrition Facts (Creamy Ham and Egg Bake)

  • Per serving:
  • 258 kcal ,
  • 16 g fat
  • 257 mg chol. ,
  • 417 mg sodium ,
  • 12 g carb. ,
  • 17 g pro.
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