Croque Madame Egg Bake

Ingredients

• 6 cups English muffin bread cubes
• 3 tablespoons Land O Lakes Unsalted Butter
• melted
• 1 bunch (4 cups) Swiss chard
• coarsely chopped
• 3 cups milk
• 6 Land O Lakes Eggs
• 1 teaspoon country-style Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces (1 1/2 cups) thinly sliced Black Forest ham
• chopped
• 1 tablespoon Land O Lakes Unsalted Butter
• 1 tablespoon all-purpose flour
• 1/4 teaspoon pepper
• 1 cup milk
• 1 tablespoon country-style Dijon mustard
• 2 ounces shredded Gruyere cheese

Instructions

1. Heat oven to 350 degrees F. Spray 2-quart baking dish with no-stick cooking spray; set aside.
2. Combine bread cubes and 2 tablespoons melted butter in bowl; toss to coat.
3. Spread in even layer on baking sheet.
4. Bake, turning cubes halfway through, 20 minutes or until cubes are crisp and beginning to brown.
5. Melt 1 tablespoon butter in 10-inch skillet over medium heat until sizzling.
6. Add Swiss chard; cook 5 minutes or until wilted.
7. Remove from heat.
8. Whisk 3 cups milk, eggs, 1 teaspoon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper together in bowl until well mixed.
9. Stir in toasted bread cubes, cooked Swiss chard and chopped ham.
10. Spread egg mixture into prepared baking dish.
11. Bake 50-55 minutes or until knife inserted in center comes out clean.
12. Melt 1 tablespoon butter in small saucepan over medium heat until sizzling.
13. Add flour and 1/4 teaspoon pepper; cook 2 minutes.
14. Stir in 1 cup milk and 1 tablespoon mustard with whisk; cook until bubbly around edges and slightly thickened.
15. Remove from heat; stir in cheese until melted.
16. Serve sauce over servings of egg bake.