Overnight Ham and Egg Brunch Casserole

Preparing this casserole a day ahead makes this a perfect dish to serve for a weekend brunch, I like to also add in fresh minced garlic when frying the onion mixture

Servings 8

Ingredients:

3 cups Kraft Tex-Mex shredded cheese , divided (or use a mixture of shredded cheddar and mozzarella)

3 tablespoons butter (can use more)

1/2 pound fresh sliced mushrooms

1 medium onion, chopped

1 medium red bell pepper, seeded and chopped

2-1/2 cups chopped finely cooked ham

1/4 cup all-purpose flour

8 large or extra-large eggs

1-3/4 cups light cream or milk

1/2 teaspoon salt, or to taste (I use seasoned salt)

fresh ground black pepper, to taste

Tabasco (optional and to taste)

Instructions:

Grease a 13 x 9-inch baking pan.

Sprinkle 2 cups shredded cheese into the bottom of the baking dish.

In a skillet melt butter over medium high heat.

Add in sliced mushrooms, onion and red bell pepper; saute for about 3-4 minutes or until softened; mix in the chopped ham.

Spoon over the cheese in the baking dish.

In a bowl whisk flour with eggs, milk, salt and pepper until smooth and combined, then add in Tabasco to taste; pour over the the ham mixture.

Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Bake in a preheated 350 degree F oven for 35-45 minutes or until a knife inserted in the middle comes out clean.

If desired you may sprinkle 1 cup cheese over the top and allow to melt.

Allow to stand for 5-7 minutes before serving.

Related posts:

Overnight Spinach Egg Casserole

Broccoli-Sausage Egg Brunch Casserole

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