Breakfast Egg Casserole (1.5 - 2 cups)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.