Ham, Egg & Cheese Casserole

Name: Ham, Egg & Cheese Casserole
Ingredients: 1 loaf (1 pound) frozen bread dough, thawed; 3/4 cup butter, cubed; 1/3 cup all-purpose flour; 2-1/2 cups 2% milk; 3 tablespoons Dijon mustard; 3/4 teaspoon pepper; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 cup grated Parmesan cheese; 1 pound sliced smoked deli ham; 2 cups shredded Swiss cheese; 6 large eggs; 1/4 cup minced fresh parsley

13 ingredients

5 steps

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
3/4 cup butter, cubed
1/3 cup all-purpose flour
2-1/2 cups 2% milk
3 tablespoons Dijon mustard
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
1 pound sliced smoked deli ham
2 cups shredded Swiss cheese
6 large eggs
1/4 cup minced fresh parsley

Directions

1

Preheat oven to 350°. On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish; build up edges slightly.
2

In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in mustard, pepper, salt and nutmeg. Remove from heat; stir in Parmesan cheese.
3

Place a third of the ham over the dough; top with 1 cup sauce and 2/3 cup Swiss cheese. Repeat layers twice. Bake, uncovered, 30 minutes or until bubbly and crust is golden brown.
4

Using the back of a tablespoon, make six indentations in top of casserole to within 2 in. of edges. Carefully break an egg into each indentation.
5

Bake 10-15 minutes longer or until egg whites are completely set and yolks begin to thicken but are not hard. (If desired, bake an additional 5 minutes for firmer eggs.) Sprinkle with parsley. Let stand 10 minutes before cutting.