Best Ham And Mushroom Egg Casserole Recipes

CHEESY EGG, HAM AND MUSHROOM CASSEROLE

Cheesy Egg, Ham and Mushroom Casserole image

Plan ahead this needs to chill for a minimum of 8 hours or up to 24 hours before baking which makes this the perfect brunch casserole! The cayenne is only optional--I like to add it in.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 8h35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1/4 cup butter
3/4 lb sliced fresh mushrooms (can use less)
7 green onions, chopped
1 red bell pepper, seeded and chopped
3 cups finely chopped cooked ham (can use less)
1/4 cup flour
8 large eggs
1 3/4 cups half-and-half cream or 1 3/4 cups milk
1/2 teaspoon seasoning salt (or use white salt to taste)
1 pinch hot sauce (optional) or 1 pinch Tabasco sauce (optional)
black pepper
1 cup mozzarella cheese or 1 cup parmesan cheese

Steps:

Grease a 13 x 9-inch baking dish.
In a bowl mix together 1-1/2 cups shredded cheddar with 3/4 cup shredded mozzarella cheese then sprinkle evenly into the bottom of the baking dish.
In a large skillet melt butter oven medium heat; add in sliced mushrooms and cook until they release there moisture (about 10 minutes).
Add in green onions and red bell pepper; saute for 3 minutes.
Spoon the mushroom mixture over the cheese, then sprinkle the chopped ham over the mushroom mixture.
In a bowl whisk together flour, eggs, 1/2 and 1/2, salt, pepper and cayenne (if using) until thoroughly blended; pour evenly over the ham.
Cover and refrigerate for 8-24 hours.
Remove from fridge 30 minutes before baking.
Set oven to 350°F.
Bake for 35-40 minutes.
Top with 1 cup cheddar cheese (or to taste) and return to oven for 2-3 minutes or until the cheese melts.

HAM AND MUSHROOM EGG CASSEROLE

Ham and Mushroom Egg Casserole image

Use your leftover ham in this indulgent breakfast bake, made with a traditional golden bread, caramelized shallots, mushrooms and a hint of Dijon mustard -- sure to be a hit with your guests.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
1 cup sliced shallots (about 3 medium)
1 package (8 oz) mushrooms, sliced
6 cups cubed (1-inch) challah bread
2 cups shredded fontina cheese (8 oz)
1 1/2 cups diced cooked ham
10 eggs
2 cups half-and-half
2 teaspoons Dijon mustard
1 tablespoon finely chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

Nutrition Facts : Calories 510, Carbohydrate 30 g, Cholesterol 320 mg, Fat 3, Fiber 2 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1/2 g