Cracker Barrel Ham and Egg Casserole

Cracker Barrel Ham and Egg Casserole
Everyone loves a fresh, hot breakfast on those special mornings but not everyone wants to put that much time into preparing it that morning. This recipe can be assembled the night before, covered, refrigerated and baked in the morning. Surely to become a family favorite!

• 1/3 cup lean cooked diced ham†(country cured ham if available)
• 1 slice sourdough bread†(remove crust and cut to fit bottom of casserole dish)
• 4 to 5 eggs, beaten (you want one cup of eggs)
• 1/4 cup evaporated milk
• 1/4 teaspoons salt
• 1/4 teaspoons ground black pepper
• 1/2 cup shredded mild cheddar cheese or a cojack/cheddar blend

Preheat oven to 350 degrees. Spray casserole dish with a non-stick spray and place sourdough bread on the bottom of casserole dish. Beat eggs; add salt, pepper and evaporated milk and mix thoroughly. Pour egg mixture over bread. Sprinkle diced ham and shredded cheese over egg mixture and cover with plastic wrap or another type of lid. Place casserole in the refrigerator overnight or in refrigerator for at least five hours.
Bake for 20 to 22 minutes, depending on the depth of the casserole dish. You will know this is completely done when you shake the dish slightly and the eggs do not wiggle.


NOTE: there is so much you can do with this recipe! For a bit more flavor, sprinkle with some diced pimiento with a teaspoon of the pimiento juice and some thinly slice green onions. Try substituting 1/3 c. heavy cream for the evaporated milk. Refrigerate for at least 8 hours.