Breakfast

Breakfast Egg Casserole (1.5 - 2 cups) is for Breakfast.

Breakfast Egg Casserole (1.5 - 2 cups) takes 20 minutes to prepare.

Breakfast Egg Casserole (1.5 - 2 cups) takes 20 minutes to cook.

Breakfast Egg Casserole (1.5 - 2 cups) makes 4 servings.

The ingredients for Breakfast Egg Casserole (1.5 - 2 cups) are:

1/4 c. chopped green peppers
1/4 c. chopped onions
3 tbsp butter
6 fresh eggs
1 tbsp flour
1/3 c. half & half
1/3 c. milk
1/4 c. dry bread crumbs
1/4 c. chopped ham
1/4 c. fresh mushrooms
3/4 c. shredded cheese

Here is how you make Breakfast Egg Casserole (1.5 - 2 cups):

Saute peppers, onions, ham and mushrooms in 1 tbsp of butter until onions soften (about 3 min.)Mix eggs with dash of salt & pepper. Pour eggs over the saute mix. Continue cooking until eggs are firm. Transfer eggs to a casserole dish.Melt 1 tbsp butter, then add flour, milk and half & half. Cook until thick and bubbly. Stir in the cheese, until even consistency.Fold the cheese mixture into the egg mixture in the casserole dish.Cover with the bread crumbs, melt the last tbsp of butter and pour over the bread crumbs.Bake at 350 for 15-20 minutes.Number of Servings: 4Recipe submitted by SparkPeople user MLOOMAN.

The nutritional information for Breakfast Egg Casserole (1.5 - 2 cups) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 365.2

• Total Fat: 27.0 g
• Cholesterol: 377.2 mg
• Sodium: 465.9 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 0.7 g
• Protein: 18.9 g