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Mini Egg Casserole Recipe
Mini Egg Casserole Recipe photo by Taste of Home

Mini Egg Casserole Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:1 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 1 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 812 calories, 57 g fat (31 g saturated fat), 594 mg cholesterol, 2068 mg sodium, 34 g carbohydrate, 5 g fiber, 42 g protein.


  1. 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.
  2. 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.
Originally published as Mini Egg Casserole in Taste of Home October/November 2003, p11

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Reviewed Aug. 15, 2009

"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!"

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