Zutaten für Mini Egg Casserole
- 1 (4-inch) hash brown patty
- Stir Fry Vegetables
- Cooked Ham
- Fresh Mushrooms
- Mexican Blend Cheese
- 2 large eggs
- Whipping Cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Ground Mustard
- Plum Tomato
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Zubereitung von Mini Egg Casserole
- Preheat oven to 350°F (175°C). Grease a 3-cup baking dish.
- Place one (4-inch) hash brown patty in the prepared baking dish.
- Arrange 1/2 cup stir-fry vegetable blend around the hash brown patty.
- Sprinkle evenly with 1/4 cup diced ham, 1/4 cup sliced mushrooms, and 1/4 cup shredded cheddar cheese.
- In a small bowl, whisk together 2 large eggs, 1/4 cup heavy cream, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a dash of Dijon mustard (about 1/8 teaspoon).
- Pour the egg mixture evenly over the cheese.
- Top with 2-3 slices of tomato.
- Bake uncovered for 45-50 minutes, or until a knife inserted near the center comes out clean. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
23g
Fat
168g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
Ham 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Omelets And Frittatas Breakfast Casseroles Lunch Eggs Dairy Pork American Oven Easy Kid Friendly Cheese Eggs Dietary Meat Brunch Taste Mood Savory Equipment Number Of Servings Presentation Served Hot
