Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Jim Vorheis |
| 6 \N | Eggs |
| ¾ cup | Milk |
| 1½ cup | All-purpose flour |
| 2½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 6 slices | Bacon, fried crisp, drained and crumbled |
| 1 cup | Diced cooked ham |
| 1 cup | Shredded Monterey Jack cheese |
| 1 cup | Shredded Swiss cheese |
| 1 cup | Shredded sharp Cheddar cheese |
In large bowl, beat eggs until foamy; add milk, flour, baking powder and salt, stirring until well blended. Add bacon, ham and cheeses and mix well. Bake in greased and floured 9x5-inch loaf pan at 350 F for 55-65 minutes or until wooden pick inserted in center comes out clean.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis