Needless to say, Saturday morning was busy for us as we began sorting, and I wanted a load ready to send with Kyle to storage when he went back Sunday. Knowing we'd be busy, I looked for a recipe I could throw together easily, and was something that wouldn't require us to think much about what we were eating (that's always our weekend question). I found this recipe, and made it my own (per usual).
I've never been a fan of egg dishes that start by soaking bread overnight; I can't wrap my head around soggy bread. I loved that this was full of veggies and flavor...but not bread. Since I'm in cleaning mode, I used a can of mushrooms I had in the cupboard, and I chopped up some leftover asparagus from my fridge. You could add any veggies to this, or you could leave it at ham and cheese, and it would be wonderful. It's definitely a recipe I'm keeping handy!
1 C. milk
½ tsp. seasoned salt
½ onion, chopped
8 oz. ham, cubed
1 C. shredded cheddar cheese
*Any desired veggies, chopped
Preheat oven to 350; spray 8 x 8 baking dish with cooking spray.
Whisk together eggs, milk, and seasoned salt; stir in ham, cheese, onion, and any veggies you’re adding. Pour into greased dish. Bake 40-45 minutes, or until edges bubble and the center is set.
*I added canned mushrooms and asparagus to this, and it was delicious!