eggs and mushroom casserole
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.
prep time
10 Min
cook time
40 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- 12 slices day-old white bread
- 1/4 cup butter, softened
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons butter, melted
- 6 cups cheddar cheese, shredded (24 ounces)
- 6 - eggs
- 2 cups half-and-half
- 1 cup whipping cream
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
How To Make eggs and mushroom casserole
-
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.
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Step 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.
-
Step 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.
-
Step 4Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes or until set and lightly browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Keyword:
#mushrooms
Keyword:
#eggs
Keyword:
#cheese
Keyword:
#holiday
Keyword:
#Brunch
Method:
Bake
Culture:
Southern
Ingredient:
Eggs
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