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The classic French Croque Madame is the inspiration for the flavors in this crowd pleasing egg bake.
Heat oven to 350ºF. Spray 2-quart baking dish with no-stick cooking spray; set aside.
Combine bread cubes and 2 tablespoons melted butter in bowl; toss to coat. Spread in even layer on baking sheet. Bake, turning cubes halfway through, 20 minutes or until cubes are crisp and beginning to brown.
Melt 1 tablespoon butter in 10-inch skillet over medium heat until sizzling. Add Swiss chard; cook 5 minutes or until wilted. Remove from heat.
Combine 3 cups milk, eggs, 1 teaspoon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl; beat with whisk. Stir in toasted bread cubes, cooked Swiss chard and chopped ham. Spread egg mixture into prepared baking dish. Bake 50-55 minutes or until knife inserted in center comes out clean.
Melt 1 tablespoon butter in small saucepan over medium heat until sizzling. Add flour and 1/4 teaspoon pepper; cook 2 minutes. Stir in 1 cup milk and 1 tablespoon mustard with whisk; cook until bubbly around edges and slightly thickened. Remove from heat; stir in cheese until melted. Serve sauce over servings of egg bake.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4104
© 2014 Land O'Lakes, Inc.
I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I have a thing for peppermint and chocolate. Especially once the holidays roll around. I feel like it’s only acceptable to make chocolate mint treats during the holiday season, so maybe that makes it even more exciting. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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