Egg Casserole recipeEgg casserole recipe is one that you could serve for breakfast or brunch, or for those days when you would like a little taste of breakfast any time of day. This is often the case when you and your family have been working hard and you would like the uplift that you get from a little extra hearty meal to keep you going. When you serve this meal with a fresh fruit salad and some fresh out of the oven bread or muffins, your family will be raving for days to come.
Of course, you can take those raves as the request for a duplication of this egg casserole recipe because that is probably what they are. Who wouldn't want to indulge their taste buds again with the wonderful flavor or ham and luscious mushrooms that are coated with cheddar cheese? When you add to this the heartiness of eggs, you will rarely find anything that will please a growing family more.
Don't forget that the mushrooms you are sautéing are for the egg casserole when you sneak a bite while preparing them to place into this wonderfully taste tempting breakfast casserole that is good enough for the Kings table.
INGREDIENTS
3 tbsp butter 6 oz ham (diced) 1 small onion (thinly diced) 1 lb mushrooms (cooked separatly) 8 large eggs 1 cup milk 1 tsp salt 1/4 tsp pepper 2 1/2 cups shedded cheddar cheese
1. Preheat oven to 350f and butter 2 quart casserole pan with 2 tbsp of butter. 2 Cook ham in a large skillet until heated trough set aside. 3. Cook onion in 1 tsp of butter over medium heat for 2 minutes. Add cooked mushrooms and heat for 1-3 minutes and remove from heat. 4. Place eggs in medium bowl and beat eggs, milk. Then add ham, salt, and pepper with cheese and vegetable mixture. Pour into buttered pan. 5. Bake uncovered for 30 to 35 minutes or until set.
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