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Ham and Egg Breakfast Casseroles

 Ham and Egg Breakfast Casseroles
I made this breakfast casserole 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 Eggland's Best 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).
Nutritional 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.