Ham and Egg Breakfast Casseroles

Name: Ham and Egg Breakfast Casseroles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 casseroles, 24 serving(s)
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

Submitted by CookingONTheSide

"This makes a time-saving meal. You can bake one right away and freeze the other for another time. Recipe is from Taste of Home. Prep time only includes the time for the casserole you plan to bake right away."

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Ready In:: 50mins
Ingredients:: 12
Yields:: 2 casseroles
Serves:: 24

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

In 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-inch by 9-inch baking dishes.
In large bowl, combine cheddar cheese, ham, Parmesan cheese and flour.
Sprinkle over mushroom mixture.
In large bowl, whisk the eggs, cream, mustard, white pepper; pour over cheese mixture.
Cover and freeze one casserole for up to 3 months.
Bake remaining casserole, uncovered, at 350 degrees 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 350 degrees for 55 minutes.
Uncover; bake 15-20 minutes longer or until knife inserted near the center comes out clean.
Let stand for 10 minutes before cutting.

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RECIPE SUBMITTED BY

CookingONTheSide

Carnegie, Pennsylvania

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!

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