Cheesy Egg, Ham and Mushroom Casserole |
|
 |
Prep Time: 480 Minutes Cook Time: 35 Minutes |
Ready In: 515 Minutes Servings: 8 |
|
Plan ahead this needs to chill for a minimum of 8 hours or up to 24 hours before baking which makes this the perfect brunch casserole! The cayenne is only optional-I like to add it in. Ingredients:
1 1/2 cups shredded cheddar cheese |
3/4 cup shredded mozzarella cheese |
1/4 cup butter |
3/4 lb sliced fresh mushrooms (can use less) |
7 green onions, chopped |
1 red bell pepper, seeded and chopped |
3 cups finely chopped cooked ham (can use less) |
1/4 cup flour |
8 large eggs |
1 3/4 cups half-and-half cream or 1 3/4 cups milk |
1/2 teaspoon seasoning salt (or use white salt to taste) |
1 pinch cayenne pepper (optional) or 1 pinch hot sauce (optional) or 1 pinch tabasco sauce (optional) |
black pepper |
1 cup shredded cheddar cheese or 1 cup mozzarella cheese or 1 cup parmesan cheese |
Directions:
1. Grease a 13 x 9-inch baking dish.
2. In a bowl mix together 1-1/2 cups shredded cheddar with 3/4 cup shredded mozzarella cheese then sprinkle evenly into the bottom of the baking dish.
3. In a large skillet melt butter oven medium heat; add in sliced mushrooms and cook until they release there moisture (about 10 minutes).
4. Add in green onions and red bell pepper; saute for 3 minutes.
5. Spoon the mushroom mixture over the cheese, then sprinkle the chopped ham over the mushroom mixture.
6. In a bowl whisk together flour, eggs, salt, pepper and cayenne (if using) until thoroughly blended; pour evenly over the ham.
7. Cover and refrigerate for 8-24 hours.
8. Remove from fridge 30 minutes before baking.
9. Set oven to 350°F.
10. Bake for 35-40 minutes.
11. Top with 1 cup cheddar cheese (or to taste) and return to oven for 2-3 minutes or until the cheese melts.
|
|