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Tamworth Baked Eggs

“It behooves us to choose eggs carefully and to treat them right.”
~ Julia Child

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Tamworth Baked Eggs
The Tamworth Inn, Tamworth, NH
Yankee’s Country Inn Breakfast Cookbook

“This is a very reliable and extremely popular breakfast dish with our
guests. It makes approximately 10 to 12 servings and can be doubled
or cut in half. We usually make one with ham and one vegetarian,
using mushrooms, spinach, or other vegetables.”

1 loaf French bread
1/2 cup chopped onion
1 cup chopped ham
1 cup grated Cheddar cheese
15 eggs
2 to 3 cups milk
1/2 teaspoon mustard
Salt and pepper to taste
Dash of Tabasco sauce
Crushed red pepper flakes
Sour Cream
Parmesan cheese

Tear the bread into small pieces and layer in the bottom of a greased
13- x 9-inch baking pan. Sprinkle onion, ham, and cheese over the bread. Beat the eggs with the milk, mustard, salt, pepper, Tabasco and red pepper flakes until frothy. Pour the mixture in the pan, cover tightly with aluminum foil, and refrigerate overnight.
In the morning, remove from refrigerator and let stand at room temperature for 30 minutes. Bake in a preheated 350-degree F. oven until the eggs are almost set, approximately 45 minutes. Uncover and spread a layer of sour cream over the eggs, then sprinkle with Parmesan cheese and return to the oven for approximately 15 minutes. Serves 10 to 12.