Best 2 Ham And Mushroom Egg Casserole Recipes

Preparing a flavorful and delightful ham and mushroom egg casserole is an excellent choice for a satisfying meal. Whether it's a hearty breakfast, a quick brunch, or a comforting dinner, this casserole offers a delicious fusion of savory ham, earthy mushrooms, and fluffy eggs. With its creamy texture and golden-brown crust, this dish is sure to be a hit among family and friends. Whether you prefer a classic recipe or one with a twist, there's a ham and mushroom egg casserole recipe out there to suit your taste and dietary preferences. So, let's embark on a culinary journey to uncover the best recipes that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

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 a variety of mushrooms for a more flavorful casserole. Some good options include cremini, shiitake, and oyster mushrooms.
Fresh herbs, such as thyme, rosemary, or oregano, can be added to the casserole for extra flavor.
For a crispy topping, sprinkle some bread crumbs or grated Parmesan cheese on top of the casserole before baking.
If you don't have a 9x13 inch baking dish, you can use a smaller dish and adjust the cooking time accordingly.
Leftover casserole can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Conclusion:

Ham and mushroom egg casserole is easy to make and perfect for a quick and delicious breakfast, brunch, or dinner. It's also a great way to use up leftover ham and mushrooms. With its creamy and flavorful filling and crispy topping, this casserole is sure to be a hit with the whole family.