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Ham and Egg Breakfast Casseroles Recipe

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This recipe for Ham and Egg Breakfast Casseroles is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. large fresh mushrooms, coarsely chopped
1/3 c. butter, cubed
1/2 tsp. Italian seasoning
1/8 tsp. pepper
4 c. (16 oz.) shredded sharp cheddar cheese
1 3/4 c. cubed fully cooked ham
1/2 c. shredded Parmesan cheese
2 tbsp. all-purpose flour
24 eggs
1 tbsp. Dijon mustard
1/8 tsp. white pepper
Directions:
Directions:
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"x9" baking dishes. In a large bowl, combine 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 350º for 30 - 35 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

To use frozen casserole:
Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350º 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.
Number Of Servings:
Number Of Servings:
12 servings each

 

 

 

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