This recipe might make for a good Easter breakfast or brunch dish!

Oven Scrambled Eggs

2 c. diced ham
12 slices bread, cubed
2 c. American cheese, diced
½ c. chopped onion (optional)
¼ c. chopped green pepper (optional)
12 beaten eggs
4 c. milk
2 T. oil
1 tsp. salt

Combine first 5 ingredients and put in a 9×13-inch buttered pan. Beat eggs, add milk, oil and salt. Pour over first mixture. Refrigerate several hours or overnight. Bake 1½ hours at 325°.

Elaine Grouwinkel

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.