Springtime Ham & Egg Bake

6 eggs*

3/4 cup  all-purpose flour

1 teaspoon ground mustard

1/2 teaspoon seasoned salt

1/2 teaspoon baking powder

1 container (8 ounces) sour cream

3/4 cup milk

2 cups cubed fully cooked ham (12 ounces)

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

2 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 

 

• 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.

*I used a total of 10 eggs (left everything else the same) to make this a more hearty serving. I also used a standard 8X13 cake pan. It was yummy. I would love to make it again with mushrooms & peppers!