HAM AND EGG BREAKFAST CASSEROLES

By á-72428

Ingredients

• 1 lb large fresh mushrooms, coarsely cube
• 1/3 cup butter, cubed
• 1/2 tsp Italian seasoning
• 1/8 tsp pepper
• 4 cups (16 oz) shredded sharp cheddar cheese
• 1 3/4 cups cubed fully cooked ham
• 1/2 cup shredded parmesan cheese
• 2 Tbsp all-purpose flour
• 24 eggs
• 2 cups heavy whipping cream
• 1 Tbsp Dijon mustard
• 1/8 tsp white pepper

Preparation

Step 1

In dutch oven, sauté mushrooms in butter until tender. Add Italian seasoning and pepper; sauté 1 minute longer. Spread mushroom mixture evenly into two greased 13 X 9 in baking dishes. In a large bowl, combine cheddar cheese, ham, parmesan cheese and flour. Sprinkle over mushroom mixture.

In a large bowl, whisk the eggs, cream, mustard and white pepper. Pour over cheese mixture.

Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-35 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 55 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.