Ham and Egg Savoury Cake
Ham and Egg Savoury Cake
Rating: (1 rated)
  • 8 eggs
  • 3 cups (750 ml) milk
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) Dijon mustard
  • Tabasco sauce, to taste
  • 2 red bell peppers, chopped
  • 5 green onions, chopped
  • Approximately 10 slices of crusty white bread, crust removed
  • 3/4 lb (375g) thinly sliced Parisian ham, cut into strips
  • 2 cups (500 ml) sharp cheddar, grated
  • 3/4 teaspoon (3 ml) salt
  • Freshly ground
  • Preparation
  • In a bowl, combine the eggs, milk, Worcestershire sauce, Dijon mustard and Tabasco sauce. Season with salt and pepper. Set aside.
  • In a 5 litres (20 cups) capacity saucepan, soufflé dish or baking dish with high sides, place half of the vegetables.
  • Cover with a layer of bread slices. Add the ham, half the cheese and the remaining vegetables. Cover with a second layer of bread slices. Add the egg mixture. Sprinkle with the remaining cheese.
  • Cover and refrigerate overnight.
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • Bake for about 1 hour 30 minutes, or until the soufflé is brown and the centre is still slightly soft. Serve hot.
  • Description
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