Mini Egg Casserole Recipe
Mini Egg Casserole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
1 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
1 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 1 frozen hash brown patty, thawed
  • 3/4 cup frozen pepper and onion stir-fry blend, thawed
  • 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 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 stir-fry blend 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.
Originally published as Mini Egg Casserole in Taste of Home October/November 2003, p11

Nutritional Facts

1 each: 812 calories, 57g fat (31g saturated fat), 594mg cholesterol, 2068mg sodium, 34g carbohydrate (11g sugars, 5g fiber), 42g protein.

  • 1 frozen hash brown patty, thawed
  • 3/4 cup frozen pepper and onion stir-fry blend, thawed
  • 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 whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 1 plum tomato, sliced
  1. Place the hash brown patty in a greased 3-cup baking dish. Arrange stir-fry blend 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.
Originally published as Mini Egg Casserole in Taste of Home October/November 2003, p11

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MCrupper User ID: 4345297 72981
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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