Mini Egg Casserole
Ingredients
- 1 frozen hash brown patty, thawed ⓘ
- 3/4 cup frozen onion-pepper stir fry vegetables, thawed ⓘ
- 1/2 cup diced cooked ham ⓘ
- 1/3 cup sliced fresh mushrooms ⓘ
- 1/2 cup shredded Mexican blend cheese or 1/2 cup cheddar cheese ⓘ
- 2 eggs ⓘ
- 1/4 cup whipping cream ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/4 teaspoon ground mustard ⓘ
Instructions
- Place the hash brown patty in a greased 3-cup baking dish.
- Arrange the stir-fry blend around patty.
- Sprinkle with ham, mushrooms and cheese.
- In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese.
- Top with tomato slices.
- Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.
Nutrition & Diet Analysis (per serving)
369
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).