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Mini Egg Casserole Recipe

Mini Egg Casserole Recipe photo by Taste of Home

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For a hearty breakfast treat, Lynn Stephens of Hermann, Missouri tops hash brown patties with eggs, cheese and vegetables. "This savory casserole can be prepared the day before ad popped into the oven in the morning. It's the most popular breakfast dish at my bed-and-breakfast," writes Lynn.

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Mini Egg Casserole Recipe

Prep: 10 min. Bake: 45 min.

Yield: 1 Servings

10 45 55

Ingredients

1 frozen hash brown patty, thawed
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup diced fully cooked ham
1/3 cup sliced fresh mushrooms
1/2 cup shredded Mexican cheese blend or cheddar cheese
2 eggs
1/4 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1 plum tomato, sliced

Directions

Place the hash brown patty in a greased 3-cup baking dish. Arrange onion and green pepper around patty. Sprinkle with ham, mushrooms and cheese.
In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese. Top with tomato. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 1 serving.

Nutritional Facts 1 serving (1 each) equals 812 calories, 57 g fat (31 g saturated fat), 594 mg cholesterol, 2,068 mg sodium, 34 g carbohydrate, 5 g fiber, 42 g protein.

Originally published as Mini Egg Casserole in Taste of Home October/November 2003, p11

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed on Aug. 15, 2009 by MCrupper

My children lost this recipe and I was looking forward to serving this at my soon to be sister in law's shower. Luckily, I found it here! I have served this for the past several years at church and for my family. I use the same recipe but adjust it to fill a 13x9 baking dish. It takes about 1.5 hours to bake but it is well worth it. Everyone comments on how wonderful this casserole is! Thanks for saving the day!