Kate's Cuisine

May 04 2010

Springtime Ham and Egg Bake: Review

When I first got this recipe many years ago, it was from the Betty Crocker website. I’ve kept it in pretty much the same shape, but sometimes I do mix it up just to make it more interesting. In exchange for the mayo and the Dijon mustard, the original recipe calls for sour cream, and it also doesn’t include any cayenne pepper or hot sauce. But I like to keep things interesting. Having the dish with the sour cream is nice too, I just like to change it up every now and then.

This is a good one-dish recipe, and I often go to it when I don’t have anything to make for dinner because all you really need are some eggs and some stuff you want to throw into them. My kids though, are not big egg eaters so it’s not a huge hit with them.

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