Scalloped Eggs and Ham Casserole
Serving Size: 4 to 6
Ingredients
Quantity
hard-boiled eggs, peeled and sliced
6
chopped cooked ham (6 ounces)
1 cups
red bell pepper, chopped
1/4 cups
jarred alfredo sauce
2 cups
butter
1 tablespoons
panko (Japanese-style bread crumbs)
1/3 cups
Parmesan cheese, finely shredded
1/3 cups
fresh Italian parsley, chopped (optional)
garnish
Directions
Preheat oven to 400 degrees. Lightly grease a 1-quart casserole. Layer half of the eggs, ham, and red peppers in casserole. Top with 1 cup of the alfredo sauce. Repeat layers. In a medium saucepan melt butter. Stir in panko and cheese. Evenly sprinkle over egg mixture in dish. Bake, uncovered, about 20 minutes or until bubbly and top is golden. If desired, sprinkle with parsley.
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© 2014 Iowa Egg Council
