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Saturday, August 6, 2011

Eggs for a Crowd

I have fond memories of making this recipe with my mother-in-law for about 100 people at a Bylund Fest reunion. But it works well for crowds of signficantly smaller sizes as well.

• ½ cup butter
• 18 eggs
• ½ pound Ham, cut-up
• 1 cup sour cream*
• ¼ cup chives, chopped*  (*note: you can substitute ranch dip for the sour cream and chives).
• 1 cup milk
• 1 cup cheddar cheese

Preheat oven to 325 degrees. Melt butter in 9x13 pan in warm oven. Beat eggs, sour cream, and milk in mixer until well blended. Stir in chives and ham by hand. Bake at 325 for 30-45 minutes, stirring every 15 minutes. Sprinkle with cheese the last 5 minutes. (Note: you can easily half the recipe and make it in a 9x9 pan).

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