The classic French Croque Madame is the inspiration for the flavors in this crowd pleasing egg bake.
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6 cups English muffin bread cubes
3 tablespoons Land O Lakes® Unsalted Butter, melted
1 bunch (4 cups) Swiss chard, coarsely chopped
3 cups milk
6 large Land O Lakes® Eggs
1 teaspoon country-style Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups) thinly sliced Black Forest ham, chopped
1 tablespoon Land O Lakes® Unsalted Butter
1 tablespoon all-purpose flour
1 cup milk
1 tablespoon country-style Dijon mustard
2 ounces shredded Gruyere cheese
Heat oven to 350°F. 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.
Whisk 3 cups milk, eggs, 1 teaspoon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper together in bowl until well mixed. 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.
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