Best 2 Ham And Mushroom Egg Casserole Recipes

Indulge in the savory and comforting goodness of Ham and Mushroom Egg Casserole, a classic breakfast or brunch dish that combines the richness of ham and mushrooms with the fluffy texture of eggs. This versatile casserole can be tailored to your preferences with a variety of ingredients and cooking methods. Discover the secrets to creating a perfect Ham and Mushroom Egg Casserole, from selecting the right ingredients to mastering the art of baking or slow-cooking. Explore different variations, including gluten-free and vegetarian options, to cater to various dietary needs. Get ready to tantalize your taste buds with this hearty and flavorful casserole that's perfect for special occasions or everyday meals.

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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

Tips:

Use quality ingredients: Fresh, high-quality ingredients will make a big difference in the final dish. Use good quality ham, mushrooms, and eggs.
Don't overcook the eggs: The eggs should be cooked through but still slightly runny. Overcooked eggs will be tough and rubbery.
Season to taste: Add salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Serve immediately: Ham and mushroom egg casserole is best served immediately after it is cooked. The eggs will start to set as it cools, so it is important to serve it while it is still hot.

Conclusion:

Ham and mushroom egg casserole is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a crowd and can be made ahead of time. Simply reheat it in the oven or microwave when you are ready to serve. With its creamy, cheesy, and flavorful ingredients, this casserole is sure to be a hit with everyone who tries it.

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