| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Brunch, Cheese/eggs, Vegetables |
12 |
Servings |
INGREDIENTS
| 8 |
|
Eggs |
| 3 |
c |
Milk |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Dried basil |
| 1 |
ts |
Salt |
| 2 |
tb |
Butter or margarine, melt |
| 2 |
tb |
All-purpose flour |
| 2 |
c |
Cheddar, shred |
| 1 |
lb |
Ham, cube |
| 10 |
oz |
Frozen cut asparagus, thaw, or- |
| 2 |
c |
Cut fresh asparagus, cook |
| 2 |
c |
Fresh mushrooms, slice |
| 10 |
c |
Cubed bread |
INSTRUCTIONS
In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir
in remaining ingredients until well mixed. Pour into a greased 13x9 baking
dish. Cover and refrigerate 8 hours or overnight. Remove from the
refrigerator 30 minutes before baking. Bake, uncovered, at 350~ for 1 hour
or until a knife inserted near the center comes out clean. Let stand 5
minutes before cutting. Source: Taste of Home. MM Waldine Van Geffen
vghc42a.
Posted to EAT-L Digest 01 Mar 97 by Molly Rood <rogue@DPLUS.NET> on Mar 2,
1997.
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