Egg Casserole
Egg Casserole
This is an excellent casserole, and can be changed in any way you like. Consider this a guide, change the ham for bacon or sausage, the peppers for say mushrooms, you get the idea, change it each time you make this, or come up with your signature dish.
Ingredients
- 9 eggs
- 1/2 cup whipping cream, or evaporated milk
- 1 onion, finely diced
- 1 tablespoon butter
- 1 1/2 cups Cheddar cheese, shredded
- 1 1/2 cups ham, diced
- 1/2 cup green bell pepper, diced, or red bell pepper
- salt and pepper, to taste
Instructions
- Preheat your oven to 200 C (400 F). Grease a 9x9 casserole dish with butter.
- Heat the butter in a non stick pan on medium heat, and when melted, add the onion and cook until softened. Remove from pan and allow to cool. (I used Shimeji mushrooms so I cooked those with the onion.)
- Important note if adding items such as bacon or sausage or even mushrooms. Bacon and sausage needs to be fully cooked prior to using. For mushrooms, cook to release the water and soften up. Let the cooked items cool before using.
- In a large mixing bowl, add the eggs and cream. Whisk well.
- Add your other ingredients to the eggs and stir to mix.
- Pour into the prepared baking dish, bake for 30-35 minutes or until a butter knife inserted into the center, comes out clean. Goal is to cook until the eggs are just set, if over cooked, the eggs will lose their fluffiness.
- Serve with sides of your choice.
Notes
Low cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
I made this on 19 Nov 2018 and needed to clean out the fridge, used a package of sliced ham, perfect, a bag of 3 cheese mix, perfect, and a package of mushrooms instead of bell pepper, that was also perfect. To enjoy this dish with me was a brother in law (excellent Thai cook) and his wife, they both said this is delicious. On my go to list now, it is that good, and easy.