Ham and Mushroom Baked Eggs

Ham and Mushroom Baked Eggs

18
LYTHA 3

"My mother always makes this excellent egg and mushroom breakfast casserole for Christmas brunch. It's wonderful."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 313 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 331 mg
  • 110%
  • Sodium:
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Grease a 9x13 inch baking pan.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Bake the egg and mushroom casserole for 30 minutes in the 350 degrees F (175 degrees C) oven.

Reviews

18
  1. 24 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I had to double the cheese for the cheese sauce, double the mushrooms and double the onions. It was otherwise too eggy and the cheese sauce too starchy. But with those adjustments, I've had seve...

Most helpful critical review

once i baked this recipe a layer of oil gathered at the top and corners...(despite the fact that i reduced the margarine in areas) also the refridgerating time is a blessing and an annoyance.. ...

I had to double the cheese for the cheese sauce, double the mushrooms and double the onions. It was otherwise too eggy and the cheese sauce too starchy. But with those adjustments, I've had seve...

I made this for family brunch a few times, everyone loves it! It's nice that there is no bread, for those who are doing low carb

This is a great dish to make the night before and have ready quickly in the morning. Everyone loved it Christmas morning!

This is a recipe definitely best prepared the night before. I winged it and tried to do it when I first woke up. It has a few steps too many for that. BUT, the flavor was terrific, especially...

once i baked this recipe a layer of oil gathered at the top and corners...(despite the fact that i reduced the margarine in areas) also the refridgerating time is a blessing and an annoyance.. ...

This was great, I made it in the morning and did not chill, I did not see any point as I was going to cook immediately. DELICIOUS!!YUM YUM Suggest one could add diced cooked potatoes for a big...

This was delicious, I loved it. I didn't change a thing!

Both the egg haters and egg lovers who ate this casserole loved it! I sprinkled a couple tablespoons of buttered bread crumbs over the top before baking. I will be making this again.

Terrific - made it for my husband's birthday breakfast and he loved it! Thanks!