Mini Egg Casserole

This is a hearty breakfast treat for one. This savory casserole can be prepared the day before and popped into the oven in the morning. Simply delicious! I got this from Taste Of Home Magazine.

• Ready In: 1 hr
• Serves: 1

Ingredients

• 1  frozen hash brown patty, thawed
• 3⁄4 cup  frozen onion-pepper  stir fry vegetables, thawed
• 1⁄2 cup  diced cooked ham
• 1⁄3 cup  sliced fresh mushrooms
• 1⁄2 cup  shredded  Mexican blend cheese or 1⁄2 cup cheddar cheese
• 2  eggs
• 1⁄4 cup  whipping cream
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon ground mustard
• 1  plum tomato, sliced

Directions

1. Place the hash brown patty in a greased 3-cup baking dish.
2. Arrange the stir-fry blend around patty.
3. Sprinkle with ham, mushrooms and cheese.
4. In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese.
5. Top with tomato slices.
6. Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.