Ham And Egg Breakfast Casseroles Recipes

Steps:

• In a Dutch oven, saute mushrooms in butter until tender. Add Italian seasoning and pepper; saute 1 minute longer. Spread mushroom mixture evenly into two greased 13x9-in. baking dishes. , In a large bowl, combine the cheddar cheese, ham, Parmesan cheese and flour. Sprinkle over mushroom mixture. In another large bowl, whisk the eggs, cream, mustard and white pepper. Pour over cheese mixture., Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 55 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.,

Steps:

• Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray.
• Crack the eggs into a bowl; add the salt, black pepper and chili powder. Whisk until combined. Add the ham, Cheddar, bell peppers and onions and stir.
• With a measuring cup, scoop the mixture into the muffin cups. Bake for 20 to 22 minutes, until puffy and just barely set.
• Within a minute or two, the casseroles will start to flatten just a little bit -- this is normal! Run a knife along the edges of each muffin cup and lift the casseroles out of the pan. Serve warm or at room temperature.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.

Steps:

• In Dutch oven, saute mushrooms in butter until tender.
• Add Italian seasoning and pepper; saute 1 minute longer.
• Spread mushroom mixture evenly into two greased 13-inch by 9-inch baking dishes.
• In large bowl, combine cheddar cheese, ham, Parmesan cheese and flour.
• Sprinkle over mushroom mixture.
• In large bowl, whisk the eggs, cream, mustard, white pepper; pour over cheese mixture.
• Cover and freeze one casserole for up to 3 months.
• Bake remaining casserole, uncovered, at 350 degrees for 30-35 minutes or until knife inserted near the center comes out clean.
• Let stand 10 minutes before cutting.
• To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw).
• Cover and bake at 350 degrees for 55 minutes.
• Uncover; bake 15-20 minutes longer or until knife inserted near the center comes out clean.
• Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 350.
• Beat eggs with milk,1 teaspoon of onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Spray 9 x 13 baking dish with cooking spray.
• Place hash brown potatoes on bottom of baking dish. Sprinkle remaining onion powder, salt and pepper on potatoes.
• Pour egg mixture on top of potatoes.
• Evenly spread diced ham on top of eggs.
• Evenly spread cheese on top of egg mixture.
• Bake for 60 minutes or until knife comes out clean.

Steps:

• In a greased 8-in. square baking dish, layer the hash browns, ham, chiles and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.