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
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
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
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Step2In 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.
-
Step3In 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.
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Step4Bake 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
2Tips from the Betty Crocker Kitchens
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