Myer's School Breakfast~Brunch

1 lb fully cooked spiral sliced ham;(hickory, smoked and cured)
Optional: 1 lb browned pork sausage; crumbled.
5 slices of bread, cubed
12 eggs
1 cup low fat sour cream
3 green onions; chopped
1 cup low fat milk
     (If you don't have sour cream, use 2 cups milk)
1 cup grated cheddar cheese (or cubed Velveta)
  1. Spread bread cubes evenly over bottom of 13x9x2 inch baking pan.
  2. Cut ham into thin strips; (or crumbled sausage) layer over bread.
  3. In large bowl, beat eggs, milk, and sour cream until smooth; add layer.
  4. Stir cheese and onions.
  5. Pour cheese mixture over ham as top layer.
  6. Bake uncovered at 325 degrees for 35-40 min. or until a knife inserted near the center comes out clean.
  7. Let stand for 5 min. before serving.
  8. Note: We would make this the night before and refrigerate. Next morning we'd Bake and Take.
  9. Yields 8-10 servings.
  10. Serve with Raspberry Tea

Rasberry Tea


1 cup frozen loose-pack raspberries, slightly thawed;
2 cups brewed tea; 2 cups cranberry-raspberry juice;
1 cup prepared lemonade; 1/4 cup water;
3 whole allspice; Sugar (optional); 1 lemon, thinly sliced;
Fresh or frozen raspberries (optional)


(1) In a 3qt saucepan slightly mash raspberries with potato masher.
(2) Stir in tea, cranberry-raspberry juice, lemonade, water, and allspice.
(3) Bring to boiling; reduce heat. (4) Simmer, uncovered, for 10 minutes.
(5) Strain and discard fruit pulp and spices.
(6) Ladle into heat-proof glass mugs or cups.(7) Sweeten with sugar.
(8) Serve with lemon slices and additional raspberries.
(9) Makes 6 servings. 104 cal. per serving.
    @2001 lmw

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