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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This fluffy egg bake is a snap to prepare the night before using frozen vegetables, notes Elizabeth Montgomery of Allston, Massachusetts. In the morning, the aroma is wonderful while it bakes. Ingredients:
2 cups frozen broccoli florets |
2 cups frozen cauliflowerets |
1 cup cubed fully cooked ham |
8 slices bread, crusts removed and cubed |
8 eggs |
1-1/2 cups milk |
1 to 2 teaspoons ground mustard |
1/4 to 1/2 teaspoon garlic powder |
1/4 to 1/2 teaspoon onion powder |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. Place the broccoli and cauliflower in a greased 13-in. x 9-in. baking dish. Top with ham and bread. In a bowl, beat eggs, milk, mustard, garlic powder and onion powder. Pour over bread. Sprinkle with cheese. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 8 servings.
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