Breakfast casseroles are easy and nutrient-dense, which is why they are a favorite in the Biosyntrx test kitchen. We can quickly prepare one for a Tuesday staff meeting lunch and serve it with a seasonal green salad.
This ham, eggs, portobello mushroom casserole recipe came from the luxurious Los Altos Bed and Breakfast near Grand Junction, in the Grand Valley of Colorado’s Western Slope. The sunset views are fabulous, as are the views of Grand Mesa. It’s a perfect base-camp inn for exploring Colorado’s ever-expanding wine country.
Ingredients for six servings
1 tablespoon canola oil
1 large portobello mushroom cap, chopped
2 cups diced cooked ham
1 cup sour crèam
2 tablespoons minced onion
2 teaspoon Dijon-style mustard
1 small can mild or hot green chilies (optional)
10 eggs, lightly beaten
½ teaspoon salt
¼ teaspoon black pepper
¾ cup shredded sharp cheddar cheese
We include a small can of hot, diced fire-roasted green chilies because we love them here in the technical South West, but this is optional.
Preheat the oven to 350 degrees. Heat the oil in a medium skillet over medium-high heat; add the chopped mushrooms and sauté until softened and the moisture is released, about 5 minutes.
Combine the ham, sour cream, onion and mustard in a medium bowl and mix until smooth. Add the eggs, salt and pepper and green chilies and stir together. Add cheese and portobello mushrooms and stir until combined.
Spray an 9- x 13-inch glass baking dish or six individual ramekins with cooking spray and pour into egg mixture. Bake until eggs are set, about 45 minutes and slightly less for individual ramekins.
Ellen Troyer with the Biosyntrx staff