Ham and Egg Cheese Casserole

I made 10 of these casseroles for our church brunch, having many requests for the recipe. It is not one of those recipes filled with bread, so it is popular with the men. I added some crumbled bacon to the mix. The recipes called for the cheeses on the bottom of the casserole. I thought this was strange, but then realized it creates a crust for the egg mixture. Still I just had to add a shredded cheddar cheese topping . . . couldn't help it and was glad I did. Also, use the convection bake mode on your oven. I didn't and had the bottom burn on some of the casseroles before they were set. Lesson learned.

1½ cups (6 oz) shredded cheddar cheese

1½ cups (6 oz) shredded mozzarella cheese

½ lb fresh mushrooms, sliced

6 green onions. sliced

1 med sweet red pepper, chopped

2 Tbs butter

1¾ cups fully cooked ham, cut into small chunks

¼ cup flour

8 eggs

1¾ cups milk

Salt and pepper to taste

Extra cheddar cheese for topping, optional

Combine cheeses (3 cups total) and sprinkle into a greased 13x9x2" baking dish.

In a large skillet, sauté the mushrooms, onions, and red pepper in butter. Stir in ham. Spoon over the cheese.

In a bowl, combine flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake on convection mode @325 for 35-45 minutes until a knife inserted near center comes out clean. Let stand 5 minutes before serving. 

Serves 8-10

Spinach Breakfast Casserole

2 1/2 c. good quality seasoned croutons, or oven dried rustic Italian bread cubes

4 eggs

1/4 t. dry mustard

1 can condensed cream of mushroom soup

2 1/4 c. milk

1   10-12 oz. pkg. chopped spinach, thawed and squeezed dry

1   4 oz. can chopped mushrooms, drained

1 c. shredded cheddar cheese*

1 c. shredded Monterey Jack cheese*

Spread croutons on bottom of buttered 9 x 13 pan, keeping them a little bit away from the edges of the pan. Otherwise, when you add the egg mixture, the croutons will sneak up over the edges, and you will have to dunk them back under.

Whisk eggs in large bowl. Stir in condensed soup, mustard, and milk. Add spinach, mushrooms, and half of the combined cheeses. Pour this mixture over croutons. Cover and refrigerate overnight.

Bake, uncovered, at 325º for 40 minutes, or until set and lightly brown. Sprinkle the remaining cheese on top. Turn off the oven and set the casserole back in the oven for about 15 minutes to melt the cheese.

NOTES:

*Combine the two cheeses together, reserving half.

Sunday Ham and Eggs Casserole

You'll need a crowd for this one. Serves 12.

2  dozen  eggs
1/2  cup  margarine or butter
2  lb  canned ham
1  can  sliced mushrooms
2  cans  mushroom soup
1/2  cup  sherry
1/2  lb  sharp cheddar cheese, grated

Beat eggs. Melt butter and scramble eggs until just barely done. Do not overcook. Place in an oblong baking dish. Add ham and mushrooms.

Warm the concentrated soup with sherry. Spread over top. Grate the cheese on top. Cover with foil and chill until ready to bake, or bake at 250 degrees for 50 minutes, uncovered.

Egg Casserole (Breadless)

This recipe is popular because it doesn’t have any bread in it.  

4  slices bacon
4  green onions, sliced thin
1   lb  fresh mushrooms, sliced
Salt and pepper to taste
1/4  tsp  celery salt
 2-1/2  cups  shredded Monterey Jack
 8  large  eggs, well beaten
 1  cup   milk

Cook bacon crisp; drain and crumble. Reserve drippings to sauté onions, and then mushrooms.

In a large mixing bowl, combine bacon, onions, mushrooms, seasonings, cheese, eggs, and milk. Pour into a greased 2 quart oblong casserole dish. 
Bake, uncovered, 350° for 45-50 minutes.

Make Ahead Egg Breakfast Casserole

The beauty of this recipe is that like the name suggests, you make it the day before, and takes very little time to bake it the next morning. Serves 12. 

24   eggs
1/2  tsp  pepper
1  tsp  salt
1/2  cup  milk
2  Tbs  butter, divided
1-1/2 cups sour cream
12  slices  bacon, cooked and then crumbled
1  cup  shredded sharp cheddar cheese

Beat eggs. Stir in milk, salt and pepper. 
Melt 1 Tbs butter in a non-stick skillet. Add half of the egg mixture. Cook over low heat, stirring almost continuously until eggs are set, but still moist. DO NOT LET THE EGGS GET BROWNED (the non-stick skillet helps to prevent this). Remove from heat and set aside. Repeat with the remaining half of egg mixture. Combine the two mixtures together and let cool. When cool, stir in sour cream.

Spread evenly into buttered shallow baking dish. Top with cheese and bacon. Cover and refrigerate overnight.
 
Preheat oven to 300°. Uncover eggs. Bake 25-30 minutes, or until hot and cheese has melted.