Ham and Mushroom Egg Casserole

Name: Ham and Mushroom Egg Casserole
Prep time: 25 min
Yield: 8
Ingredients: 3 tablespoons vegetable oil; 1 cup sliced shallots (about 3 medium); 1 package (8 oz) mushrooms, sliced; 6 cups cubed (1-inch) challah bread; 2 cups shredded fontina cheese (8 oz); 1 1/2 cups diced cooked ham; 10 eggs; 2 cups half-and-half; 2 teaspoons Dijon mustard; 1 tablespoon finely chopped fresh thyme leaves; 1/2 teaspoon salt; 1/2 teaspoon pepper

Ham and Mushroom Egg Casserole was pinched from <a href="http://www.bettycrocker.com/recipes/ham-and-mushroom-egg-casserole/848fee62-08bd-44ca-8b7e-6852edfb6542" target="_blank">www.bettycrocker.com.</a>

"Use your leftover ham in this indulgent breakfast bake, made with a traditional golden bread, caramelized shallots, mushrooms and a hint of Dijon mustard -- sure to be a hit with your guests...."

INGREDIENTS

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3 tablespoons vegetable oil

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1 cup sliced shallots (about 3 medium)

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1 package (8 oz) mushrooms, sliced

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6 cups cubed (1-inch) challah bread

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2 cups shredded fontina cheese (8 oz)

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1 1/2 cups diced cooked ham

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10 eggs

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2 cups half-and-half

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2 teaspoons Dijon mustard

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1 tablespoon finely chopped fresh thyme leaves

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1/2 teaspoon salt

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1/2 teaspoon pepper

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