Oven Style Eggs and Ham

This oven style eggs and ham recipe is awesome. Scrambled eggs, ham, and vegetables in a creamy cheese sauce—if anything can make you look forward to getting out of bed on a weekend morning, this is it. Toasted English muffins are easy serve-alongs.



Prep: 30 minutes
Chill: 4 to 24 hours
Bake: 45 minutes
Oven: 350°F
Makes: 6 servings

INGREDIENTS
5 eggs
1/8 teaspoon salt
2 tablespoons butter
1 tablespoon all-purpose flour
1/8 teaspoon black pepper
¾ cup milk
¾ cup cut-up process Gruyere or Swiss cheese (3 ounces)
1 teaspoon yellow mustard
1 16-ounce package desired frozen loose-pack vegetable mix, such as corn, broccoli, and red sweet peppers
3 ounces cooked ham, cut into bite-size strips (about ½ cup)
¼ cup shredded process Gruyere or Swiss cheese (1 ounce)

PREPARATION
1. In a medium bowl beat eggs and salt together. In a 10-inch skillet melt 1 tablespoon of the butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on bottom and around edge.
2. With a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are cooked through but are still glossy and moist. Remove from heat immediately; set aside.
3. For sauce, in a large saucepan melt the remaining 1 tablespoon butter over medium heat. Stir in flour and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Add the ¾ cup cheese and the mustard, stirring until cheese melts.
4. Stir in frozen vegetables and ham; gently fold in cooked eggs. Transfer mixture to a 3-quart rectangular baking dish. Cover and chill for at least 4 hours or up to 24 hours.
5. Bake, covered, in a 350°F oven for 45 to 50 minutes or until heated through, stirring gently after 15 minutes. Stir gently again before serving. Sprinkle with the ¼ cup cheese.

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