4 hard boiled eggs
1 cup cold chopped ham
1 1/2 cups buttered toasted bread crumbs
1/4 teaspoon garlic powder (just a pinch - optional)
1/4 teaspoon paprika
chopped parsley (optional)
pinch of rubbed or ground sage (optional)

Preheat oven to 375°F.

Boil, cool, and peel eggs, then coarsely chop.

Chop cooked ham into 1/4-1/2 inch cubes.

Tear apart day old white bread into 1 inch chunks, removing crusts. Place in a blender and process 1-2 seconds to leave larger crumbs.

In a skillet, melt 1 tablespoon butter and sauté crumbs, stirring until coated, for 3-4 minutes. Sprinkle bread crumbs with garlic powder, paprika and sage.

In a buttered casserole or shallow baking dish, sprinkle eggs, then ham in alternating layers, sprinkling each layer with buttered crumbs and white sauce until the dish is full, with a final layer of crumbs on top. Sprinkle with a pinch of parsley and paprika for a nice top color.

Place casserole in hot oven, reduce heat to 350°F and bake for 20-25 minutes or until top is nicely browned.

Variations: Top with shredded Cheddar or Monterey Jack and sliced jalapenos before baking. Drizzle top with a teaspoon of Texas Pete's or Franks Hot Sauce. Omit sage and paprika; add 1/2 teaspoon taco seasoning to bread crumbs. Store bought bread crumbs may be substituted - but try the buttered bread crumbs for extra flavor!

Submitted by: CM