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Egg Casserole
2 Tbs. butter
1-2 Tbs. chopped onion
8 eggs, scrambled
1/3 c. milk
1/2 tsp. salt
1/2 tsp. dried parsley flakes
1/4 tsp. dried rosemary, crushed
1/4 tsp. cayenne pepper
1 c. diced cooked ham
1/2 c. browned sausage, well drained
3/4 c. sliced fresh mushrooms
1 c. shredded cheddar cheese
In a 13x9" glass baking dish combine butter, onion and mushrooms.
Microwave on Medium until butter melts and onion is translucent,
2-3 minutes, stirring frequently. In a mixing bowl, combine eggs,
milk, salt, parsley, rosemary and cayenne. Beat until well blended.
Pour into baking dish with butter and onion. Stir in ham, mushrooms
and half the cheese. Microwave on High 7-8 minutes, stirring 2-3
times, until eggs are set yet still moist. Sprinkle with remaining
cheese. Microwave 1 minute on Medium. Cover with plastic wrap and
let stand until cheese fully melts and eggs are a little more set.
Stir before serving.
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Breakfast Casserole 33