With the busy holiday season here, now would be the perfect time to amaze your family with a breakfast you prepared in the microwave.
This scrambled ham and egg casserole is easy to prepare and, since it cooks in the microwave, it only takes about five minutes. Surely we can all find an extra five minutes.
The basic recipe calls for mushrooms and ham, but feel free to add any other ingredients that you like. Diced tomatoes or green pepper would be a delicious addition.
This easy breakfast casserole will definitely hit the spot first thing in the morning. Pair this casserole with some toast and fruit, and you may find that you will be more relaxed and organized because you have taken time to have something to eat, too.
Since you are cooking these eggs in the microwave, be sure that the yolks and whites are mixed together well. If not, the yolks will get tough before the whites have had a chance to cook.
Serve the eggs right from the casserole dish, if you like.
I like to make this dish in a glass pan. When the eggs are done, before the cheese goes on, loosen the edges and invert the dish on a plate. Turn that plate onto the plate you want to serve on and then put the cheese on.
I really like the presentation and no one has to be grabbing for the serving spoon at the same time.
This recipe serves about six people, the perfect size for an intimate gathering. Some egg dishes are so large; you are eating them for days. Although, this egg dish is good heated up, too.
And remember … a good cook always cleans up!
SCRAMBLED HAM AND EGG CASSEROLE
1-½ cups diced ham
1 4-ounce can sliced mushrooms, drained
6 beaten eggs
½ cup milk
2 TB grated Parmesan cheese
1 tsp. dried parsley flakes
½ tsp. onion powder
1/8 tsp. pepper
1 cup shredded mozzarella cheese (4 ounces)
In a 1-½ quart casserole, stir together the ham and the drained mushrooms. In a mixing bowl, stir together the eggs, milk, grated Parmesan cheese, dried parsley flakes, onion powder and pepper.
Pour the egg mixture evenly over the ham mixture in the casserole dish. Micro-cook, uncovered, on high power for 4 to 6 minutes or until egg mixture is almost set, pushing cooked portions to center of the casserole several times during cooking. Sprinkle with the shredded mozzarella cheese. Let stand for 5 minutes. Serves six.