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.
Notes: This is easy to make, and perfect for a Sunday Brunch.

Jenn Mom2SamTiny
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