SPRINGTIME HAM AND EGG BAKE
Source: Gold Medal Flour/Betty Crocker
Servings: 8
Spring for a brunch! No last-minute scrambling is needed with this easy egg bake!

6 eggs
3/4 cup Gold Medal® all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon seasoned salt
1/2 teaspoon baking powder
1 container (8 ounces) sour cream
3/4 cup milk
2 cups cubed fully cooked ham (12 ounces)
1 cup chopped Roma (plum) tomato, (3 medium)
2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces)
1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives
Additional Roma (plum) tomato, thinly sliced, if desired
Additional chives, if desired

Heat oven to 350 degrees F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.

Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended.

Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.

Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting.

Garnish with tomato slices and chives.

Offer sides of steamed asparagus, fresh fruit and assorted rolls to complement this egg bake.