This dish is great at any time of the year, but I love to make it for Easter morning. I like to serve it with hash browns cooked up in the frying pan.
—Andrea Schaak, Jordan, MN
Prep: 15 min. • Cook: 3 hours • Makes: 6 servings
6 large eggs
1 cup biscuit/baking mix
2/3 cup 2% milk
1/3 cup sour cream
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded Swiss cheese
1 small onion, finely chopped
1/3 cup shredded Parmesan cheese
1. In a large bowl, whisk the first eight ingredients until blended; stir in the remaining ingredients. Pour into a greased 3- or 4-qt. slow cooker.
2. Cook, covered, on low 3-4 hours or until eggs are set. Cut into wedges.