Spoon into a greased 13x9 baking dish. Bake for 10 minutes.
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Blend soured cream and Parmesan cheese.
Ham and cheese egg bake. In a medium bowl blend eggs milk and mustard. In a large bowl combine the eggs egg whites milk salt and pepper and whisk well. Pour egg mixture over the ham and cheese mixture.
Bake your cheesy ham and egg baskets for about 30 minutes for eggs that are fully cooked. In a separate bowl beat eggs and milk until smooth and pour over hash brown mixture. Season with salt and pepper.
Remove the breakfast casserole from the refrigerator and let. Remove from the oven and add a pinch of cheese to each baked egg cup. Pour into the baking dish.
Slowly pour over the vegetables in the baking dish and top with remaining cheese. Next enjoy having finger food for breakfast. Top with the remaining cheese.
Bake until a knife inserted. Top with Gruyere cheese Cheddar cheese and ham. Preheat oven to 170 C Gas 3.
Crack an egg into the centre of each ham egg cup and sprinkle with salt and pepper. In a large bowl whisk together eggs and milk with the salt and freshly ground black pepper. They wont jiggle any more but will still have a nice soft yolk.
Then cover the casserole and refrigerate for 8 hours or overnight. Cover and refrigerate 8 hours or overnight. In a large bowl combine hash browns ham 12 cup cheese salt pepper and paprika.
Use a butter knife to pop the baskets out of the muffin tin after allowing them to cool for about 5 minutes.
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