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Nutrition Facts
Serving Size 1 (281g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 teaspoon seasoning salt
Calories 536
Calories from Fat 360		(67%)
Amount Per Serving		%DV
	Total Fat 40.0g	61%
	Saturated Fat 21.1g	105%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 339mg		113%
Sodium 452mg		18%
Potassium 565mg		16%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 1.2g	4%
	Sugars 2.4g
Protein 34.7g		69%
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Cheesy Egg, Ham and Mushroom Casserole

Recipe #216196 | ½ day | 8 hours prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Mar 11, 2007

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.

SERVES 8 (change servings and units)

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 milk
1/2 teaspoon seasoning salt (or use white salt to taste)
1 pinch cayenne pepper (optional) or hot sauce (optional) or Tabasco sauce (optional)
black pepper
1 cup shredded cheddar cheese or mozzarella cheese or parmesan cheese

Directions

1
Grease a 13 x 9-inch baking dish.
2
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.
3
In a large skillet melt butter oven medium heat; add in sliced mushrooms and cook until they release there moisture (about 10 minutes).
4
Add in green onions and red bell pepper; saute for 3 minutes.
5
Spoon the mushroom mixture over the cheese, then sprinkle the chopped ham over the mushroom mixture.
6
In a bowl whisk together flour, eggs, salt, pepper and cayenne (if using) until thoroughly blended; pour evenly over the ham.
7
Cover and refrigerate for 8-24 hours.
8
Remove from fridge 30 minutes before baking.
9
Set oven to 350°F.
10
Bake for 35-40 minutes.
11
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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Featured Reviews for This Recipe

From: Marz

On Apr 13, 2008

This was an excellent breakfast casserole. I made this for a brunch we had last weekend and it was so easy to prepare, since all the work is done the night before. Made exactly as directed and had wonderful results. It did take a bit longer to bake for me about 50 minutes.

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From: TheNovakFamily

On Jan 17, 2008

Thanks, this was wonderful, will not be looking for any other breakfast casserole. I baked mine in two glass pie plates, this way, if someone doesnt like mushrooms, they wont have to pick them out, OR COMPLAIN!!!

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From: Judy from Hawaii

On Dec 25, 2007

This was served on Christmas morning; I enjoyed being able to prepare it in advance. I used a chicken based sausage diced up instead of the ham, as some of the folks did not eat pork. I made 2 casseroles; one for home & one for church. I will warn you if you are taking this to cook somewhere else - keep the eggs in a sealed container & add them in at your destination! I thought I was being very careful, but a significant portion of my eggs spilled out en route. (I just asked the person on the other end to scramble up some eggs & put them on top, hope it worked out.) My family definately enjoyed the casserole.

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From: Nougat

On Nov 2, 2007

I had a real hankering for a yummy breakfast casserole and you certainly can't go wrong with a recipe from Kittencal. This was exquisite! I halved the ingredients and put it together last night. Only difference I made was to use green pepper instead of red, it was all I had. I noticed the recipe did not state when to add the half-and-half, not that it makes much difference, common sense says to add it to the egg mixture, which is what I did. I popped it in the oven this morning and had heaven on a plate for breakfast! I had two pieces and had to stop myself from inhaling more. Happily DH isn't much for breakfast food, and I'm not going to tell him how wonderful this stuff is, leftovers are mine! Yay! Oh, I also opted for using the cayenne, it wouldn't be the same without it. Thanks Kitten!

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