Eggs And Mushroom Casserole Recipe

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Eggs and Mushroom Casserole

Lynette !

By
@breezermom

This is from a Junior League cookbook out of WInston-Salem, North Carolina. This is a recipe that my daughter liked to have when she had sleepovers in high school. The girls would get up around 11 or 12, and have brunch.

Rating:
☆☆☆☆☆ 0 votes
Serves:
10-12
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

12 slice
day-old white bread
1/4 c
butter, softened
1/2 lb
fresh mushrooms, sliced
2 Tbsp
butter, melted
6 c
cheddar cheese, shredded (24 ounces)
6
eggs
2 c
half-and-half
1 c
whipping cream
1 1/2 tsp
dry mustard
1/4 tsp
salt
1/2 tsp
paprika

Step-By-Step

1Remove the crust from the bread. Spread 1/4 cup butter evenly over one side of the bread slices; cut into 1-inch strips. Place the bread strips, buttered side up, in a 13x9x2 inch baking dish.
2Saute the mushrooms in 2 tablespoons melted butter in a large skillet until tender. Remove from heat, and let cool. Add cheese to mushrooms; stir well. Sprinkle the cheese mixture evenly over the bread.
3Combine the eggs and the next 4 ingredients in a bowl; beat with a wire whisk until blended. Pour the egg mixture over the cheese mixture; sprkinkle with paprika.
4Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until set and lightly browned.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Southern