Ham And Egg Casserole
1/3 cup diced cooked ham (smoked or country cured)
Sourdough bread
4 − 5 eggs, beaten
1/4 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded mild Cheddar cheese
Spray casserole dish with a non−stick cooking spray. Trim crusts from bread,
cut slices and place bread on the bottom of casserole dish. Beat eggs, add
salt, pepper, evaporated milk and mix well. Pour egg mixture over bread.
Sprinkle diced ham over egg mixture and cover. Place casserole in
refrigerator overnight or for at least five hours. Remove casserole from the
refrigerator, sprinkle cheese on top of eggs. Place casserole in a preheated
375F oven for 20 − 22 minutes depending on the depth of the casserole dish.