Recipes

Egg Bake Breakfast Casserole

Egg Bake Breakfast Casserole

Let mom sleep in and wake to the delicious aroma of baked breakfast casserole.

Ingredients:

  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons butter
  • 1 jar (4.5 ounce) sliced mushrooms, drained
  • 1/3 cup sliced green onions
  • 1/2 cup chopped red bell pepper
  • 2 cups diced fully cooked ham or chorizo
  • 8 eggs
  • 1 3/4 cups milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9×13-inch baking dish.
  3. Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain.
  4. Spread vegetables over cheese mixture. Top vegetable mixture with ham; sprinkle with remaining 1 cup cheese mixture.
  5. Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
  6. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes.

Note: You can also use spinach, cherry tomatoes or zucchini for the vegetable mixture.

 

Recipe by: Erin Muckehirn
Picture Credit: pknair