CHEESY EGG, HAM AND MUSHROOM CASSEROLE

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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

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.

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