Low Fat Egg And Ham Breakfast Casserole 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 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.