Thursday, October 28, 2010

October - Eat Country Ham Month

Do you know what comes to mind when I think of Country Ham? Cracker Barrel. Growing up we always stopped at Cracker Barrel as a family whenever we were traveling. One of my favorite things to get (along with hashbrown casserole and fried apples) was their ham. Yumm-O! I also love their breakfast there. This recipe combines both! Winner Winner (not chicken dinner).

Cracker Barrel Ham and Egg Casserole

1/3 cup lean cooked sliced ham
1 slice sourdough bread (remove crust and cut to fit bottom of casserole dish)
4-5 eggs, beaten (enough to make 1 cup of eggs)
1/4 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup shredded mild cheddar cheese

Spray casserole dish with a non-stick spray and place sour dough bread on the bottom of the casserole dish. Beat eggs, add salt, pepper, evaporated milk and mix. Pour egg mixture over bread. Sprinkle diced ham and shredded cheese over egg mixture and cover with plastic wrap. Place casserole in refrigerator overnight or at least 5 hours.

Place casserole in a preheated oven at 375 for 20-22 minutes. Casserole is completely done when you shake the dish slightly and the eggs do not wiggle. (That is scientific for you).

Recipe taken from

No comments:

Post a Comment