Ham and Egg Breakfast Casserole

Ham and Egg Breakfast Casserole
Adapted from tasteofhome.com
Ham and Egg Breakfast Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    pound large fresh mushrooms, coarsely chopped

  • 1/3

    cup butter, cubed

  • 1/2

    teaspoon Italian seasoning

  • 1/8

    teaspoon pepper

  • 4

    cups (16 ounces) shredded sharp cheddar cheese

  • 1-3/4

    cups cubed fully cooked ham

  • 1/2

    cup shredded Parmesan cheese

  • 2

    tablespoons all-purpose flour

  • 24

    eggs

  • 2

    cups heavy whipping cream

  • 1

    tablespoon Dijon mustard

  • 1/8

    teaspoon white pepper

Directions

In a Dutch oven, saute mushrooms in butter until tender. Add Italian seasoning and pepper; saute 1 minute longer. Spread mushroom mixture evenly into two greased 13-in. x 9-in. baking dishes. In a large bowl, combine the 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 a knife inserted near the center comes out clean. Let stand for 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.

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