Ham and Egg Breakfast Casserole

(Courtesy of Taste of Home)

Ingredients:
1 lb. fresh mushrooms, coarsely chopped
1/3 c. butter, cubed
1/2 tsp. Italian seasoning
1/8 tsp. pepper
4 c. (16 oz.) shredded sharp cheddar cheese
1 3/4 c. cubed fulled cooked ham
1/2 c. shredded Parmesan cheese
2 Tbsp. all-purpose flour
24 eggs
2 c. heavy whipping cream
1 Tbsp. Dijon mustard
1/8 tsp. white pepper

Directions:
In a Dutch oven, saute mushrooms in butter until tender.  Add Italian seasoning and pepper, saute 1 minute longer.  Spread mushroom mixture evenly into 2 greased 9x13 baking dishes.

In a large bowl, combine the cheddar cheese, ham, Parmesan cheese and flour.  Sprinkle over mushroom mixture.  In another large bowl, whisk the eggs, cream, mustard and white pepper.  Pour over cheese mixture.

Cover and freeze one casserole for up to 3 months.  Bake remaining casserole, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

To use frozen casserole: remove from the freezer 30 minutes before baking (do not thaw).  Cover and bake at 350 degrees for 55 minutes.  Uncover; bake 15-20 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

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