Ham and Egg Breakfast Casseroles |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This makes a time-saving meal. You can bake one right away and freeze the other for another time. Prep time only includes the time for the casserole you plan to bake right away. Ingredients:
1 lb fresh large mushroom, coarsely chopped |
1/3 cup butter, cubed |
1/2 teaspoon italian seasoning |
1/8 teaspoon black pepper |
4 cups sharp cheddar cheese, shredded |
1 3/4 cups cooked ham, cubed |
1/2 cup parmesan cheese, shredded |
2 tablespoons all-purpose flour |
24 eggs |
2 cups heavy whipping cream |
1 tablespoon dijon mustard |
1/8 teaspoon white pepper |
Directions:
1. In Dutch oven, saute mushrooms in butter until tender.
2. Add Italian seasoning and pepper; saute 1 minute longer.
3. Spread mushroom mixture evenly into two greased 13-inch by 9-inch baking dishes.
4. In large bowl, combine cheddar cheese, ham, Parmesan cheese and flour.
5. Sprinkle over mushroom mixture.
6. In large bowl, whisk the eggs, cream, mustard, white pepper; pour over cheese mixture.
7. Cover and freeze one casserole for up to 3 months.
8. Bake remaining casserole, uncovered, at 350 degrees for 30-35 minutes or until knife inserted near the center comes out clean.
9. Let stand 10 minutes before cutting.
10. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw).
11. Cover and bake at 350 degrees for 55 minutes.
12. Uncover; bake 15-20 minutes longer or until knife inserted near the center comes out clean.
13. Let stand for 10 minutes before cutting.
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