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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
  • Total Time
    Prep: 25 min. Bake: 30 min. + standing
  • Makes
    2 casseroles (12 servings each)

Ingredients

  • 1 pound fresh mushrooms, coarsely chopped
  • 1/3 cup butter, cubed
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 4 cups shredded sharp cheddar cheese
  • 1-3/4 cups cubed fully cooked ham
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 24 large 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 13x9-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 casserole, uncovered, at 350° for 30-35 minutes or until a knife inserted in 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 in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 slice: 270 calories, 22g fat (12g saturated fat), 275mg cholesterol, 489mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 15g protein.

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Reviews

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Average Rating:
  • 7833louis
    Feb 14, 2019

    very easy, very tasty. Thanks for sharing!

  • mudfighter
    Jan 7, 2017

    easy to make and I loved the results to have for my breakfast in the mornings

  • ldray18
    Jan 1, 2016

    Simple and yummy.

  • ozarkmama
    Jan 2, 2015

    I made this and my family did not care for it.

  • Maiden Faire
    Nov 1, 2013

    I can't believe anyone would this a one star rating simply because the recipe makes 24 servings and their's is a household of two! Either alter the recipe for the amount needed (you can google recipe divider for help) or make the full amount and freeze it in single serve size corning ware....or even both!

  • bunny324
    Oct 31, 2013

    Wish this was in a smaller amount there is only 2 of us now.

  • lkwhisner
    Dec 24, 2012

    No comment left

  • amaama11
    Sep 11, 2012

    No comment left

  • craftnut
    Jun 26, 2012

    I haven't made this myself but I 've had it before very good.I would like this for myself if I could get it broke down for five people.

  • ah.roberts
    Jun 25, 2012

    This is one of the best breakfast casseroles I've tried (I cook for my church, and we do a breakfast/brunch thrice a year). The Italian flavors make it unique, and all we get are compliments. It's easy to double or quadruple, too.