November 1, 2009

HAM 'N EGGS BRUNCH BAKE

HAM 'N EGGS BRUNCH BAKE

1/2 c. chopped onion
1 tbsp. butter
1 can (6 3/4 oz.) chunk ham, drained
1 med. tomato, chopped
2 c. Bisquick baking mix
1/2 c. cold water
1 c. shredded Swiss or Cheddar cheese (about 4 oz.)
1/4 c. milk
2 eggs
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried dill weed if desired
2 tbsp. snipped chives

Heat oven to 350 degrees. Lightly grease baking pan 13x9x2 inches.

Cook and stir in ham and tomato. Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Pat dough in pan, with floured hands, pressing dough 1/2 inch up sides. Spread ham mixture over dough. Sprinkle with cheese.

Beat milk, eggs, salt, pepper and dill weed with hand beater until foamy. Slowly pour over cheese. Sprinkle with chives. Bake uncovered until golden brown, 25 to 30 minutes. 6 to 8 servings.

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