Ham and Egg Breakfast Casseroles

By á-4202

Ingredients

• 1 lb large fresh mushrooms, coarsley chopped
• 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 TBS all purpose flour
• 24 eggs
• 2 cups heavy whipping cream
• 1 TBS Dijon mustard
• 1/8 tsp white pepper

Details

Servings 2
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

1) In a dutch oven, saute mushrooms in butter until tender. Add Italian seasoning and pepper, saute 1 min longer. Spread mushroom mixture evenly into two greased 13x9" baking dishes.

2) In a large bowl, combine the cheddar cheese, ham, Parmesan cheese and flour. Sprinkle over mushroom mixture. In another large bowl, whisk the eggs, cream, mustard and white pepper. Pour over cheese mixture.

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

TO USE FROZEN CASSEROLE: Remove from the freezer 30 mins before baking (do not thaw). Cover and bake at 350 degrees F for 55 mins. Uncover; bake 15-20 mins longer or until a knife inserted near the center comes out clean. Let stand for 10 mins before cutting.