This is a recipe I remember loving as a kid. It's one of my kids' favorites as well. I almost always have milk, eggs, bread and cheese on hand, so it's easy to make in a pinch. For a Vegetarian version, just omit the ham.
4 egg yolks
4 egg whites, stiffly beaten
2 cups soft bread (about 6 pieces), broken into small pieces
2 cups cheddar cheese, shredded
1 cup milk, scalded in microwave for about 1 minute
1/2 tsp. dry mustard
1/4 tsp. salt
dash of pepper
1 cup diced ham
Sauce: 1 can condensed Cream of Mushroom soup, prepared with 3/4 cup milk
Spray an 8 x 11" baking dish with non-stick cooking spray. Preheat oven to 325° F.
Crack egg whites into a small bowl and drop egg yolks into another. Beat egg whites just until stiff peaks form, then set aside.
Beat egg yolks with fork and add broken bread, cheese, dry mustard, salt and pepper and pour hot milk over the top. Mix well. Carefully fold in ham and beaten egg whites and turn into prepared baking dish. Bake for 35 minutes, or until center is set and top is slightly browned. Cut into squares and top with mushroom soup sauce. Makes 6 servings.
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