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Egg Mushroom Casserole recipe

Simplify your brunch preparation by assemblingthis easy casserole the night before. Mushrooms, cheese and sausagemake it savory and filling. A fruit salad on the side finishesthe meal.

Recipe: Egg Mushroom Casserole

8 large eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cups cookied rice
1 (4 1/2-ounce) can mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/3 cups milk
1 cup (4-ounces) shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

  • In a bowl, combine eggs, milk, salt, andpepper; mix well. Stir in cooked rice and sliced canned mushrooms.
  • Pour egg and rice mixture into a greased8 x 8-inch baking dish.
  • Bake at 350°F (175°C) for 30 to35 minutes, or until the center is set.
  • When ready to serve, melt butter in aheavy saucepan over low heat. Add flour and stir until smooth.Cook for 1 minute, stirring constantly. Gradually add milk andcook over medium heat, stirring constantly, until thick and bubbly.Add shredded cheddar cheese, salt, and pepper; stir until thecheese melts then serve over the eggs.

    Makes 8 servings.

    Breakfast Casserole

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