A nice change from the more common stratas, these ham-stuffed eggs are welcome any time of the year.
- Portion size 8 servings
Peel shells from eggs. Cut eggs in half lengthwise; separate yolks and whites. Set whites aside.
In bowl, mash yolks. Stir in sour cream, then ham, onion, mustard, salt and pepper. (Make-ahead: Cover and refrigerate filling and egg whites separately for up to 1 day.) Spoon filling into whites. Set aside.
Sauce: In saucepan, melt butter over medium heat; cook mushrooms, stirring occasionally, for about 5 minutes or until liquid has evaporated. Sprinkle with flour; cook, stirring, for 1 minute. Stir in milk; bring to boil. Reduce heat and cook, stirring, for 3 to 5 minutes or until thickened.
Remove from heat; stir in cheese until melted. Spread one-third in greased 13- x 9-inch (3 L) baking dish. Arrange eggs, filled side up, on top. Pour remaining sauce over eggs.
Topping: Stir bread crumbs with butter; sprinkle over eggs. Bake in 375°F (190°C) oven for about 25 minutes or until bubbly and golden.
Nutritional facts <b>Per serving:</b> about
- Sodium 478 mg
- Protein 15 g
- Calories 253.0
- Total fat 15 g
- Saturated fat 8 g
- Total carbohydrate 13 g
- Iron 11.0
- Folate 12.0
- Calcium 19.0
- Vitamin A 20.0
- Vitamin C 2.0