Ham, Egg & Cheese Casserole

• 1 loaf (1 pound) frozen bread dough, thawed
• 3/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 2-1/2 cups 2% milk
• 3 tablespoons Dijon mustard
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 cup grated Parmesan cheese
• 1 pound sliced smoked deli ham
• 2 cups shredded Swiss cheese
• 6 large eggs
• 1/4 cup minced fresh parsley

1. Preheat oven to 350u0b0. On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish; build up edges slightly.
2. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in mustard, pepper, salt and nutmeg. Remove from heat; stir in Parmesan cheese.
3. Place a third of the ham over the dough; top with 1 cup sauce and 2/3 cup Swiss cheese. Repeat layers twice. Bake, uncovered, 30 minutes or until bubbly and crust is golden brown.
4. Using the back of a tablespoon, make six indentations in top of casserole to within 2 in. of edges. Carefully break an egg into each indentation.
5. Bake 10-15 minutes longer or until egg whites are completely set and yolks begin to thicken but are not hard. (If desired, bake an additional 5 minutes for firmer eggs.) Sprinkle with parsley. Let stand 10 minutes before cutting.

bread, butter, flour, milk, mustard, pepper, salt, ground nutmeg, parmesan cheese, deli, swiss cheese, eggs, fresh parsley

Taken from www.tasteofhome.com/recipes/ham-egg-cheese-casserole/ (may not work)