Ham & Broccoli Egg Bake Recipe

Summary

CuisineCourse
Method

Ingredients

 Broccoli/Two 10-ounce packages frozen broccoli spears1 Pound
 Hard-cooked eggs6
 Finely chopped fully cooked ham1⁄2 Cup (8 tbs)
 Butter2 Tablespoon, softened
 Finely chopped onion1 Tablespoon
 Worcestershire sauce1⁄2 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Salt1⁄4 Teaspoon
 Milk2 1⁄2 Cup (40 tbs)
 Shredded sharp american cheese4 Ounce (1 Cup)
 Soft bread crumbs1 1⁄2 Cup (24 tbs)
 Butter1⁄4 Cup (4 tbs), melted

Nutrition Facts

Serving size: Complete recipe

Calories 2917 Calories from Fat 1911

% Daily Value*

Total Fat 215 g331.2%

Saturated Fat 119.7 g598.5%

Trans Fat 0 g

Cholesterol 1919.7 mg

Sodium 1794.5 mg74.8%

Total Carbohydrates 127 g42.2%

Dietary Fiber 15.1 g60.5%

Sugars 46.3 g

Protein 133 g266.1%

Vitamin A 201.2% Vitamin C 676.8%

Calcium 186.9% Iron 67.7%

*Based on a 2000 Calorie diet

Directions

Cut fresh broccoli stalks into spears and cook as directed above.
Drain.
Halve the hard-cooked eggs.
Remove egg yolks; set egg whites aside.
Mash egg yolks; stir in chopped ham, the 2 tablespoons softened butter, onion, Worcestershire sauce, and dry mustard.
Fill egg whites with yolk mixture.
Arrange cooked broccoli in a 12x7 1/2 x 2-inch baking dish; top with the filled eggs.
In saucepan melt 1/4 cup butter.
Blend in flour and salt.
Stir in milk; cook quickly, stirring constantly, till mixture is thickened and bubbly.
Add shredded American cheese; stir till melted.
Pour sauce mixture over broccoli and eggs.
Toss bread crumbs with 1/4 cup melted butter; sprinkle over casserole.
Bake at 350° till heated through, about 25 minutes.
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