Serves: 6
Total Calories: 666
1. Preheat oven to 350°.
2. In a 2-quart saucepan over medium heat, sauté onion in 2 tablespoons butter until softened. Add 3 tablespoons soy flour. Cook and stir 1 minute. Add heavy cream, bouillon granules, and pepper. Stirring, bring to a boil and boil until thickened. Remove from heat.
3. Top eggs with ham. Evenly pour sauce over eggs.
4. In a small bowl, mix bread crumbs with melted butter. Sprinkle over casserole.
5. Bake 25 to 30 minutes until hot and bubbly.
This Ham and Eggs Casserole recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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