Categories: Breakfast
Ingredients
- 4 cups shredded Pepper Jack cheese or Swiss cheese
- ⅓ cup chopped red onions
- 2 cups chopped ham
- 4 cups shredded cheddar cheese or mozzarella
- 1 small can sliced black olives, drained
- 3 cups half-and-half or whipping cream
- 6 Tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper (freshly ground is best)
- 2 Tablespoons honey mustard
- 6 large eggs
Directions
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Preheat oven to 350°F, rack in the middle position.
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Prepare a 9-inch by 13-inch cake pan by spraying it with Pam or another nonstick cooking spray.
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Layer half of the shredded Pepper Jack cheese in the bottom of the pan.
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Sprinkle half of chopped red onion over that Pepper Jack cheese.
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Scatter half of the chopped ham over the onion.
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Sprinkle half of the shredded cheddar over the chopped ham.
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Distribute the sliced olives on top of the shredded cheddar.
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Repeat, using the rest of the cheeses, the chopped red onions, and the chopped ham.
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Pour the half-and-half or cream into a bowl. Sprinkle the flour, salt, black pepper, and honey mustard on top of the bowl.
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Crack the eggs and mix them into the bowl, beating until you have a smooth texture and all the ingredients are incorporated.
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Pour the egg mixture into your prepared pan, distributing it as evenly as possible.
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Bake your Country Egg Bake for 50 minutes or until the top is golden brown.
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Test for doneness by inserting a knife from the silverware drawer 1 inch from the center of the pan. If it comes out milky, bake for 10 minutes longer and test again. Except for the melted cheese, that might stick to the knife blade, the knife should come out clean.
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Take the pan out of the oven and place it on a cold stovetop burner or a wire rack on the counter.
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Cool for at least 10 minutes before cutting and serving it.
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Cut your Country Egg Bake into squares, but do not remove them from the pan. Instead, put the pan on pot holders in the center of the table and let each person serve themselves, or pass you their plates so that you may serve them.