Ham and Egg Breakfast Casserole

By forgetid

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

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

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.