Breakfast Egg Casserole (1.5 - 2 cups)

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Nutritional Info
  • 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

View full nutritional breakdown of Breakfast Egg Casserole (1.5 - 2 cups) calories by ingredient
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Modified from Better Home's and Gardens cookbook. Modified from Better Home's and Gardens cookbook.
Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user MLOOMAN.

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