Creamy Ham and Egg Bake

10 eggs
1/4 teaspoon salt
2 tablespoons margarine or butter
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1-3/4 cups milk
6 ounces process Gruyere or Swiss cheese, cut up (1-1/2 cups)
2 teaspoons prepared mustard
2 16-ounce packages loose-pack frozen broccoli, corn, and peppers, thawed and well drained
6 ounces fully cooked ham, cut into bite-size strips (about 1 cup)
2 ounces process Gruyere or Swiss cheese, shredded (1/2 cup)

In a bowl beat eggs and salt together.
In a 10-inch skillet melt the 2 tablespoons margarine or butter over medium heat. Pour in egg mixture.
Cook, without stirring until mixture begins to set on the bottom and around the edges.
Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat about 4 minutes total or until eggs are cooked throughout but are still glossy and moist.
Immediately remove eggs from heat; set aside.
 

For sauce, in a 4-quart Dutch oven melt the 3 tablespoons margarine or butter.
Stir in flour and pepper. Add milk all at once.
Cook and stir until mixture is thickened and bubbly.
Add the 6 ounces cheese and mustard, stirring until cheese melts.
 

Stir in vegetables and ham, then gently fold in eggs.
Turn mixture into a 2-quart rectangular baking dish. Cover and chill for 2 to 24 hours.
Before serving, cover and bake in a 350 degree F oven for 45 minutes or until heated through, gently stirring after 15 minutes.
After baking, gently stir again. Sprinkle with remaining cheese. Makes 12 servings. 


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