Cracker Barrel Ham and Egg Casserole
1/3 cup lean cooked diced smoked ham (country cured if available)
1 slice sourdough bread (remove crust, cut to fit bottom of casserole)
4 - 5 eggs (beaten, one cup)
1/4 cup evaporated milk
1/4 tsp. each salt, ground black pepper
1/2 cup shredded mild cheddar cheese
Spray casserole with a nonstick spray and place sour dough bread on bottom of dish. Beat eggs, add salt, pepper and evaporated milk; mix until completely blended. Pour egg mixture over bread. Sprinkle diced ham over egg mixture and cover. Place casserole in refrigerator overnight or in refrigerator for at least 5 hours.
Remove from refrigerator, spoon shredded cheddar cheese on top of eggs. Smooth cheese gently on top of egg mixture. Place casserole in preheated oven at 375° F. for 20 - 22 minutes, depending on depth of casserole.
Makes 6 servings.