Mini Egg Casserole

Name: Mini Egg Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving.
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 large eggs; 1/4 cup heavy whipping cream; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon ground mustard; 1 plum tomato, sliced

TOTAL TIME: Prep: 10 min. Bake: 45 min. YIELD: 1 serving.

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.

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 large 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

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 in the center comes out clean.

Nutrition Facts

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

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