Cracker Barrel Ham and Egg Casserole
1/3 c. diced cooked ham (smoked or country cured)
Sourdough bread
4 - 5 eggs, beaten
1/4 c. evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. shredded mild Cheddar cheese
Spray casserole dish with a non-stick cooking spray. Trim crusts from bread, cut slices and place bread on the bottom of casserole dish. Beat eggs, add salt, pepper, evaporated milkand mix until completely. Pour egg mixture over bread. Sprinkle diced ham over egg mixture and cover. Place casserole in refrigerator overnight or in refrigerator for at least five hours.
Remove casserole from the refrigerator, sprinkle cheese on to the top of eggs. Carefully spread the cheese on top of egg mixture. Place casserole in a preheated 375F. oven for 20 - 22 minutes depending on the depth of the casserole dish.
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