Ham and Egg Casserole

printable version

Apparently my mom got this recipe when she participated at Coker UMC in San Antonio. The "note" at the bottom provides instructions for bringing the casserole to church by a certain time and how to get your dish back.

Normally I make my own bread but I bought a loaf just for this recipe. I only made half the recipe. I lightly greased the dish.

I used a left-over bread plate from dinner to butter 7 slices of bread on, but I didn't see the point of getting a bowl dirty so after I buttered and cut the bread I put it directly into the dish.

I'd had this pack of ham in the freezer for a while so I was happy to thaw it and use some of it. My normal 1 cup Tupperware measure was dirty so I used this Weight Watchers measuring cup.

I sprinkled over 1 cup of ham, then 1 cup of cheese, then 1 cup of ham...

... then 1 cup of cheese - then remembered I was only doing half the recipe so I took a 2-cup Pyrex and scooped off some ham and cheese from the top to fill it up. No way to get it evenly removed...but hopefully not too disproportionate.

I only needed 1/8 cup of green onions and since the sensitive eater doesn't like them at all, i just used 1 green onion and didn't measure it.

After I sprinkled them over I mixed gently.

I tried to get it to look evenly mixed.

I got the eggs and milk ready.

I didn't feel like getting the mixer out so I beat by hand vigorously with a fork for about 1 minute.

I added the milk into the eggs. Notice the measuring cup at an angle in the sink so that it will drain into a puddle and I could pour out the last few drops so they weren't wasted.