Yield: 8 Servings
|Softened butter or margarine|
|3 cups||Chopped cooked ham|
|8 ounces||Mild cheddar cheese; shredded|
Spread butter on both sides of bread slices. Cut buttered bread slices into Drain pineapple, pressing out most of liquid. Combine drained fruit with cubes. Combine ham, bread, cheese, salt & pepper. Mix well. Beat eggs until cooked rice, sour cream, cheese, onion, parsley, salt, pepper & hot sauce.
foamy then add milk. Combine egg mixture with bread mixture & stir well.
Pour Spoon into 6 individual buttered baking cups, leaving a depression in center into well-greased 13x9-inch baking pan. Cover pan with foil & refrigerate of each. Press in. Bake at 350 for 15 minutes. Break an egg into depression of overnight. Bake the next morning at 350 for 1 hour. (One pound of cooked & each & bake 10 minutes longer or until eggs are to desired doneness. Serves 6. crumbled bacon or sausage may be substituted for the ham. Any one of the three is delicious.) LINDA MILNER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .