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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Dijon mustard gives unique flavor and lots of zip to this pretty egg bake, says Julie Watson of Anderson, Indiana. It's a great way to get your family to eat their vegetables, she adds. Ingredients:
1 cup broccoli florets |
3/4 cup sliced fresh mushrooms |
2 green onions, finely chopped |
1 tablespoon butter |
1 cup cubed fully cooked ham |
8 eggs |
1/4 cup water |
1/4 cup dijon mustard |
1/2 teaspoon italian seasoning |
1/4 teaspoon garlic salt |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1/2 cup chopped tomatoes |
Directions:
1. In a large skillet, saute the broccoli, mushrooms and onions in butter until tender. Add ham; heat through. Remove from the heat and keep warm.
2. In a bowl, beat the eggs, water, mustard, Italian seasoning and garlic salt until foamy. Stir in the cheese, tomatoes and broccoli mixture.
3. Pour into a greased shallow 1-1/2-qt. baking dish. Bake at 375° for 22-27 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings.
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