Serves: 10
Total Calories: 597
1. Heat oven to 350° F. Cut eggs in half and carefully remove yolks. Mash yolks and mix with cream, mustard, salt, and ham. Fill egg white halves with mixture. Place in a greased 9 x 13-inch baking dish. Prepare the following cream sauce.
Rich Cream Sauce:
*Melt butter in a saucepan and stir in flour continue to cook for 3 minutes, stirring constantly. Add heavy cream, salt, and pepper. Cook over medium heat, stirring until thickened, about 15 minutes. Stir in lemon juice and hot pepper sauce. Pour cream sauce over eggs and sprinkle with cheese. Dust with paprika. Bake for 20 minutes, until just heated through. (Cooking too long will toughen the eggs.)
This Ham And Egg Casserole recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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