Overnight Mushroom Egg Casserole 7 Food

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MAKE-AHEAD CHEESY HAM-MUSHROOM EGG BAKE



Make-Ahead Cheesy Ham-Mushroom Egg Bake image

This is completely prepared and refrigerated overnight which makes it a great weekend brunch casserole :)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups shredded cheddar cheese or 2 1/2 cups swiss cheese, divided
1/4 cup butter
1/2 lb fresh sliced mushrooms
1 small chopped yellow onion (or use 6 green onions, chopped)
1 small green bell peppers or 1 small red bell pepper, seeded and chopped
2 cups fully-cooked cubed ham
8 large eggs
1/4 cup all-purpose flour
1 3/4 cups half-and-half cream or 1 3/4 cups milk
1/4 teaspoon seasoning salt or 1/4 teaspoon white salt
fresh ground black pepper (to taste)

Steps:

  • Grease a 13 x 9-inch caserole dish.
  • Sprinkle 2 cups shredded cheddar cheese or Swiss cheese into the bottom of the casserole dish.
  • In a skillet melt butter over medium-high heat.
  • Add in mushrooms, onion and and bell pepper; cook stirring until softened and the mushroom loose their moisture, then stir in chopped ham.
  • Sprinkle the mixture over the cheese.
  • In a medium bowl whisk together the eggs with flour, half and half cream or milk, salt and pepper; pour over the ham mixture.
  • Cover and refrigerate overnight.
  • Remove from fridge 30 minutes before baking.
  • Set oven to 350 degrees F.
  • Bake uncovered for 35-40 minutes or until a knife inserted into the middle comes out clean.
  • Remove from oven and sprinkle about 1/2 cup shredded cheddar cheese on top and allow to melt.
  • Let stand 10 minutes before slicing.

Nutrition Facts : Calories 361.5, Fat 28.7, SaturatedFat 16.5, Cholesterol 283.4, Sodium 353.9, Carbohydrate 8.3, Fiber 0.7, Sugar 1.7, Protein 18.1

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE



Spinach, Mushroom and Cheese Breakfast Casserole image

This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the night before and popped into the oven in the morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h45m

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, plus more for greasing the dish
8 cups rustic Italian bread, crust removed, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, sliced (about 4 cups)
2 cloves garlic, minced
5 ounces fresh baby spinach (about 5 cups)
4 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups)
1/3 cup grated Parmesan
8 large eggs
2 1/2 cups half-and-half
1 teaspoon fresh thyme leaves, roughly chopped

Steps:

  • Grease a 9-by-13-inch (3-quart) casserole dish with oil.
  • Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
  • Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
  • Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
  • In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
  • Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

MUSHROOM AND EGG CASSEROLE



Mushroom and Egg Casserole image

Make and share this Mushroom and Egg Casserole recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

5 slices bacon, cooked crisp and chopped
1 tablespoon butter
1/2 cup sweet onion, chopped
1 lb fresh mushrooms, sliced
8 eggs
1 cup milk
1/8 teaspoon fresh ground black pepper
2 1/2 cups monterey jack cheese or 2 1/2 cups cheddar cheese

Steps:

  • Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
  • In a large bowl, beat together the eggs, milk, and pepper.
  • Stir in cheese and the mushroom mixture and bacon.
  • Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
  • Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
  • Let stand 5-10 minutes before cutting.
  • Serve warm.

OVERNIGHT EGG CASSEROLE



Overnight Egg Casserole image

This is my go-to breakfast dish when hosting overnight guests for the holidays. Because you prepare it the night before, all you have to do is pop it in the oven in the morning. -LaVonne Propst, Sweet Home, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

8 slices bread, cubed
3/4 pound shredded cheddar cheese
1-1/2 pounds bulk pork sausage or Italian sausage
4 large eggs
2-1/2 cups whole milk
1 tablespoon prepared mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup chicken broth

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 526 calories, Fat 38g fat (18g saturated fat), Cholesterol 194mg cholesterol, Sodium 1134mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 25g protein.

SPINACH AND MUSHROOM EGG CASSEROLE



Spinach and Mushroom Egg Casserole image

A nice meatless breakfast or brunch main course.

Provided by Karen Hibbert

Categories     Breakfast and Brunch     Eggs

Time 45m

Yield 8

Number Of Ingredients 10

1 teaspoon butter
10 eggs
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded Monterey Jack cheese
½ cup butter, melted
½ cup all-purpose flour
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 (4.5 ounce) cans sliced mushrooms, drained
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
  • Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
  • Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g

CHEESY EGG, HAM AND MUSHROOM CASSEROLE



Cheesy Egg, Ham and Mushroom Casserole image

Plan ahead this needs to chill for a minimum of 8 hours or up to 24 hours before baking which makes this the perfect brunch casserole! The cayenne is only optional--I like to add it in.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 8h35m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1/4 cup butter
3/4 lb sliced fresh mushrooms (can use less)
7 green onions, chopped
1 red bell pepper, seeded and chopped
3 cups finely chopped cooked ham (can use less)
1/4 cup flour
8 large eggs
1 3/4 cups half-and-half cream or 1 3/4 cups milk
1/2 teaspoon seasoning salt (or use white salt to taste)
1 pinch hot sauce (optional) or 1 pinch Tabasco sauce (optional)
black pepper
1 cup mozzarella cheese or 1 cup parmesan cheese

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a bowl mix together 1-1/2 cups shredded cheddar with 3/4 cup shredded mozzarella cheese then sprinkle evenly into the bottom of the baking dish.
  • In a large skillet melt butter oven medium heat; add in sliced mushrooms and cook until they release there moisture (about 10 minutes).
  • Add in green onions and red bell pepper; saute for 3 minutes.
  • Spoon the mushroom mixture over the cheese, then sprinkle the chopped ham over the mushroom mixture.
  • In a bowl whisk together flour, eggs, 1/2 and 1/2, salt, pepper and cayenne (if using) until thoroughly blended; pour evenly over the ham.
  • Cover and refrigerate for 8-24 hours.
  • Remove from fridge 30 minutes before baking.
  • Set oven to 350°F.
  • Bake for 35-40 minutes.
  • Top with 1 cup cheddar cheese (or to taste) and return to oven for 2-3 minutes or until the cheese melts.

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