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

Previous Next

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