Egg and Ham Casserole for Forty
Recipe: #7086
December 13, 2012
Categories: Casseroles, Eggs One-Pot Meal, Brunch, Christmas, Potluck, Oven Bake, High Protein, more
"If I make this for a church brunch I use two large disposable heavy foil pans to transport and serve in. You can bake this a day ahead, warm in a low oven for 30 minutes then transport it to wherever you are serving it"
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (166.9 g)
- Calories 247.5
- Total Fat - 13 g
- Saturated Fat - 6.3 g
- Cholesterol - 197 mg
- Sodium - 889.4 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 0.5 g
- Sugars - 3.9 g
- Protein - 22.7 g
- Calcium - 188.7 mg
- Iron - 2.2 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all ingredients together except sliced tomatoes. Divide into two very large greased pans or heavy disposable foil pans.
Step 2
Bake in preheated oven at 325 degrees F for 1 hour or until center is firmly set. Garnish with sliced tomatoes. You can bake this a day before, The next day place in a 250 degrees F oven 30 minutes before transporting. This reezes well.
Tips
No special items needed.
0 Reviews
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