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Ham and Mushroom Egg Casserole

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Use your leftover ham in this indulgent breakfast bake, made with a traditional golden bread, caramelized shallots, mushrooms and a hint of Dijon mustard -- sure to be a hit with your guests.

Ham and Mushroom Egg Casserole

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup sliced shallots (about 3 medium)
  • 1 package (8 oz) mushrooms, sliced
  • 6 cups cubed (1-inch) challah bread
  • 2 cups shredded fontina cheese (8 oz)
  • 1 1/2 cups diced cooked ham
  • 10 eggs
  • 2 cups half-and-half
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

Nutrition

510 Calories
32g Total Fat
27g Protein
30g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
14g
69%
Trans Fat
1/2g
Cholesterol
320mg
106%
Sodium
950mg
39%
Potassium
490mg
14%
Total Carbohydrate
30g
10%
Dietary Fiber
2g
8%
Sugars
8g
Protein
27g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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