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Ham and Egg Breakfast Casseroles

“I?made this for my family one day as I tried using things up in my fridge. Even my picky children loved it!” Lisa Pogue - Keithville, Louisiana

24 ServingsPrep: 25 min. Bake: 30 min. + standing

Ingredients

1 pound fresh mushrooms, coarsely chopped
1/3 cup butter, cubed
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
4 cups (16 ounces) shredded sharp cheddar cheese
1-3/4 cups cubed fully cooked ham
1/2 cup shredded Parmesan cheese
2 tablespoons all-purpose flour
24 eggs
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/8 teaspoon white pepper

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-in. x 9-in. baking dishes.
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.
Cover and freeze one casserole for up to 3 months. Bake remaining

2 of 2

Ham and Egg Breakfast Casseroles (continued)

Directions (continued)

casserole, uncovered, at 350° for 30-35 minutes or until a knife
inserted near the center comes out clean. Let stand for 10 minutes
before cutting.
To use frozen casserole: Remove from the freezer 30 minutes before
baking (do not thaw). Cover and bake at 350° 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.
Yield: 2 casseroles (12 servings each).

Nutrition Facts: 1 slice equals 270 calories, 22 g fat (12 g saturated fat), 275 mg cholesterol, 489 mg sodium, 3 g carbohydrate, trace fiber, 15 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.