Mushroom And Egg Casserole Recipes

MUSHROOM-AND-EGG CASSEROLE

Steps:

• In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
• Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
• In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.
• Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.

SPINACH AND MUSHROOM EGG CASSEROLE

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.

OVERNIGHT MUSHROOM EGG CASSEROLE

Steps:

• In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside., In a large bowl, whisk the eggs, cream, salt and pepper. In a large skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. , Transfer to a greased 11x7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through.

MUSHROOM AND EGG CASSEROLE

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.

EGG, BACON, MUSHROOM, AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350°; butter a shallow 2-quart casserole.
• In a large skillet, cook the bacon until crisp; drain well and crumble.
• Add the green onions and 1 tablespoon butter to the pan and cook for 2 minutes, stirring.
• Add the mushrooms and cook for 2 to 3 minutes more, then remove from the heat.
• In a medium bowl, beat the eggs, milk, salt, and pepper together.
• Stir in the cheese and mushroom mixture.
• Pour into the prepared dish and bake, uncovered, for 30-35 minutes, or until puffed and set.

HAM AND MUSHROOM EGG CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.
• In baking dish, layer half of the bread, 1 1/2 cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
• Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

CHEESY EGG, HAM AND MUSHROOM CASSEROLE

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.