Ham and Mushroom Baked Eggs
“My mother always makes this excellent egg and mushroom breakfast casserole. It’s wonderful.” Ham and Mushroom Baked Eggs – You must try this recipe.
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45 m
8 Servings
  313 cals
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup shredded sharp Cheddar cheese
- 3 tablespoons butter
- 1/4 cup diced onion
- 12 eggs, beaten
- 1 cup diced ham
- 6 small mushrooms, chopped
Directions
- Make the cheese sauce: Melt 3 tablespoons butter in a saucepan on top of the stove. Quickly stir the flour into the saucepan until the mixture is smooth.
- Stir in the milk, salt and pepper; continue stirring until the mixture is smooth and thick.
- Finally, stir in the cheese until it is melted.
- Grease a 9×13 inch baking pan.
- In a skillet, saute butter and onions. Pour the beaten eggs and ham into the skillet; scramble until set.
- Fold the mushrooms and cheese sauce into the eggs.
- Pour the mixture into the prepared baking pan.
- Cover and chill for 30 minutes or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the egg and mushroom casserole for 30 minutes in the 350 degrees F (175 degrees C) oven.
- Enjoy! 🙂
Nutrition Facts
Per Serving: 313 calories; 23.5 g fat; 7.2 g carbohydrates; 18.4 g protein; 331 mg cholesterol; 645 mg sodium.
Recipe by: Lytha, Photo Credit: sea turtle (pixabay)
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