2 dozen eggs
3 green peppers
2 cans stewed tomatoes, well drained
2 1/2 or 3 lbs. ham, chopped or diced
1 stick butter, melted
2 lbs. Velveeta, chopped
1 carton sour cream

Mix ingredients and put into 2 Pyrex casseroles, 9x13x2 inches. Bake at 250 degrees for about 1 hour. This may be prepared ahead of time by baking for only 45 minutes and freezing. Defrost before baking again. Bake at 350 degrees for about 15 to 20 minutes until hot. Serves 20 to 24. This is a good egg casserole to make ahead for a brunch.