Easy Breakfast Casserole
Description
You don't have to plan ahead to make this easy breakfast casserole of ham, eggs, and vegetables, since there's no overnight soak required.
Ingredients
•
5 slices bread, cubed
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2 tablespoons butter
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1/2 cup sliced fresh mushrooms
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1/4 cup diced onion
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1/4 cup diced green bell pepper
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1/4 cup chopped ham
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7 eggs
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1/2 cup 2% milk
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2 teaspoons mustard
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2 teaspoons Worcestershire sauce
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 dash hot pepper sauce (such as Tabasco®), or to taste
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1 cup shredded Mexican cheese blend
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3 tablespoons grated Parmesan cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes in a 8x12-inch casserole dish.
2
Melt butter in a large skillet over medium heat. Add mushrooms, onion, and green pepper; cook and stir until starting to soften, about 5 minutes. Stir in ham until heated through, 2 to 3 minutes. Remove from heat.
3
Whisk eggs and milk together in a separate bowl; mix in mustard, Worcestershire sauce, salt, pepper, and hot sauce. Stir in mushroom-ham mixture and cheeses. Pour into the casserole dish. Stir well to moisten the bread cubes. Cover baking dish with foil.
4
Bake in the preheated oven until eggs are set, about 25 minutes. Uncover and continue baking until top starts to brown, about 5 minutes more.