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Mini Egg Casserole


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  • 1 frozen hash brown patty, thawed
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/2 cup diced fully cooked ham
  • 1/3 cup sliced fresh mushrooms
  • 1/2 cup shredded Mexican cheese blend or cheddar cheese
  • 2 eggs
  • 1/4 cup heavy whipping cream
  • 1/4 tsp each salt & pepper
  • 1/4 tsp ground mustard
  • 1 plum tomato, sliced


Servings 1


Step 1

Place the hash brown patty in a greased 3-cup baking dish. Arrange onion and green pepper around patty. Sprinkle with ham, mushrooms and cheese.
In a small bowl, whisk the eggs, cream, salt, pepper and mustard, pour over cheese. Top with tomato. Bake uncovered at 350 for45-50 minutes or until a knife inserted near the center comes out clean.

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