A delightful breakfast casserole featuring ham, vegetables, and a cheesy topping, perfect for a hearty brunch.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Grease a 13 x 9-inch baking dish with butter or cooking spray.
Ensure the dish is well-greased to prevent sticking.
In a mixing bowl, combine 1.5 cups of shredded cheddar cheese and 0.75 cups of shredded mozzarella cheese. Spread this mixture evenly over the bottom of the prepared baking dish.
This cheese layer forms a delicious base for the casserole.
Melt the butter in a skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture, about 10 minutes.
Cooking the mushrooms thoroughly enhances their flavor.
Add the chopped green onions and diced red bell pepper to the skillet. Sauté for 3 minutes until slightly softened.
Sautéing brings out the sweetness of the vegetables.
Spread the mushroom mixture evenly over the cheese layer in the baking dish.
Distribute the vegetables evenly for consistent flavor.
Sprinkle the chopped ham evenly over the vegetable layer.
Ensure the ham is evenly distributed for balanced bites.
In a mixing bowl, whisk together the flour, eggs, half-and-half cream, milk, seasoning salt, Tabasco sauce, and black pepper until smooth.
Whisk thoroughly to avoid lumps in the custard.
Pour the custard mixture evenly over the ham layer in the baking dish.
Pour slowly to ensure even coverage.
Bake the casserole in the preheated oven for 35-40 minutes, or until the custard is set.
Check doneness by inserting a knife in the center; it should come out clean.
Sprinkle 1 cup of shredded cheddar cheese over the top of the casserole and return to the oven for 2-3 minutes, or until the cheese is melted.
Melting the cheese creates a gooey, delicious topping.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Letting it rest helps the casserole set and makes serving easier.
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