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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kittencalskitchen
Servings: 8
This is wonderful to serve at a brunch, the Tabasco is only optional I add it in for an extra boost of flavor — you may use cooked crumbled sausage meat in place of the ham, feel free to add in frozen broccoli, olives, jalapeño pepper or whatever you wish — you are going to *love* this! :)
¼ cup butter or ¼ cup margarine
1 medium onion, finely chopped
1 small green bell pepper, seeded and chopped
3 cups shredded cheddar cheese, divided
1 (12 ounce) can sliced mushrooms, well drained
2 to 3 cups cooked cubed ham
12 large eggs, beaten, or use extra-large eggs
¼ teaspoon baking powder — yes! baking powder
½ cup half-and-half cream
½ teaspoon ground black pepper, or to taste
½ teaspoon seasoning salt or ½ teaspoon white salt
1 dash Tabasco sauce, optional, and to taste
Preheat oven to 375°F.
Butter a 13 x 9 inch baking dish. Sprinkle 1½ cups cheddar cheese, mushrooms and ham on the bottom of the baking dish; set aside.
Melt butter in a skillet over medium heat; add in onion and green bell pepper and cook until softened, about 3-4 minutesr, then sprinkle the mixture on top of the ham in the baking dish. In a bowl whisk the eggs with baking powder cream, salt, pepper and Tabasco until well blended; pour over the ingredients in the dish — do not stir.
Bake uncovered for 25 to 30 minutes or until the eggs are no longer runny and the center is set and top is slightly browned. Sprinkle top of the casserole with 1½ cups cheddar cheese, you may stick the pan back in the oven for a couple of minutes to melt the cheese or the cheese will still melt is sprinkled on right our of the oven.
Cool then cut into squares.