Solar Cooking – Ham and Egg Casserole

I am adapting a few recipes for use in our new ASSC Solar Cooker we built at the San Diego Solar Cooking Club’s last event.

Solar Cooking – Ham and Egg Casserole


  • Softened butter
  • 10-12 slices bread
  • 2 5 oz. cans Hormel Smoked Ham (finely diced)
  • 2 cups shredded cheese (1/2 lb.)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 eggs
  • 1/2 cup milk


Spread butter on both sides of bread slices; cut bread into small cubes. Combine bread cubes, ham, cheese, salt, and pepper. Stir well. Beat eggs until foamy; stir in milk. Add egg mixture to ham mixture, stirring well. Pour into a lightly greased baking pan, (I use our Black Ice “frying” pan), (lightly greased unless non-stick); cover and refrigerate overnight.

Bake, uncovered, in solar oven for about 2 hours or until golden brown. Serve immediately.

Makes 6 – 8 servings, depending upon how many are ravenous teen-agers are around, (it could be 1 or 2). 8)

This entry was posted by dave on Thursday, July 21st, 2011 at 9:06 pm and is filed under Solar Cooking . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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