MINI EGG CASSEROLE

Mini Egg Casserole image

This is a hearty breakfast treat for one. This savory casserole can be prepared the day before and popped into the oven in the morning. Simply delicious! I got this from Taste Of Home Magazine.

Provided by keen5

Time 1h

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1 frozen hash brown patty, thawed
3/4 cup frozen onion-pepper stir fry vegetables, thawed
1/2 cup diced cooked ham
1/3 cup sliced fresh mushrooms
1/2 cup shredded Mexican blend cheese or 1/2 cup 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

Steps:

Place the hash brown patty in a greased 3-cup baking dish.
Arrange the 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 slices.
Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 804.2, Fat 64.1, SaturatedFat 33.8, Cholesterol 637.3, Sodium 1535.5, Carbohydrate 9.3, Fiber 1.2, Sugar 6, Protein 47.6

*** Explore more Mini Egg Casserole Recipes »

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