Creole Breakfast Ham and Eggs

1 cup soda cracker crumbs
2 tablespoons butter, melted
8 large hard-boiled eggs, sliced
1 cup chopped cured country ham (such as Smithfield)
Salt and freshly ground black pepper to taste
Red pepper fakes to taste
Ground sage to taste
2 cups Cream Sauce
1 cup Tomato Sauce
1 cup grated sharp cheddar cheese

1. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole and set aside. In a small mixing bowl, combine the cracker crumbs and butte, toss well, and set aside.

2. Make alternate layers of eggs and ham in a prepared casserole, seasoning each layer with salt, black pepper, red pepper flakes, and sage.

3. In a medium-size mixing bowl, combine the two sauces, stir till well blended, and pour evenly over the top of the casserole. Sprinkle the cheese evenly over the top, spoon the buttered crumbs evenly over the cheese, and bake till bubbly and golden brown, about 20 minutes.