This is like a family size Denver (or “Western”) omelet that is great for a weekend family breakfast dish. Low Carb dieters can use low or nonfat versions of the ingredients to reduce the calorie count as well.
Here’s a great recipe to use with leftover ham!
1 dozen eggs
1 pint (16 oz) sour cream
12 oz shredded cheese – jack and/or cheddar
1 lb cooked ham, chopped
1 large green pepper, diced
1/4 C chopped onion
2 cloves garlic (optional)
salt and pepper
Preheat oven to 350 F.
1. Saute onion, pepper, and garlic until beginning to soften.
Whip eggs and sour cream together with salt and pepper
Dump half of the cheese into a 9X13 baking dish, followed by the ham, the rest of the cheese, and the vegetables. Pour the egg mixture over the whole thing.
4. Bake 50-60 minutes, until top is golden brown and knife inserted into the center comes out clean (or almost so – it will continue to cook for a few minutes afterwards).