Sumptuous Egg Casserole

This is a great dish to serve for breakfast with guests. 

It is easy to make and delicious. 

Serve with yummy bread and fresh fruit and juice.

3/4 pound fresh mushrooms, sliced
1/2 cup onion, chopped
1/4 cup unsalted butter
1 1/2 pounds Monterrey Jack cheese, shredded
1 cup lean ham, cubed
7 large eggs
1 3/4 cups milk
1/2 cup flour
1 Tablespoon fresh parsley, chopped
1 Tablespoon seasoned salt (Lawry's)

• Wipe mushrooms, slice then saute in a skillet with butter and onions over medium heat. Cook until moisture from mushrooms and onions evaporates. NOTE: This is an important step. If moisture is allowed to remain, the resulting dish will be watery.

• Put 1/2 of cheese on bottom of greased 9X13 inch glass dish. Distribute mushrooms & onions evenly over the cheese. Top with ham and remaining cheese.

• Refrigerate until ready to bake, up to 24 hours in advance.

• When ready to bake the casserole, break eggs into;blender and add milk, flour, parsley, and seasoned salt. Blend 30 seconds. Pour over casserole.

• Bake at 350 degrees for 45 minutes or until golden brown.

Makes 8 to 16 servings

from Elaine's Recipe Box

BREAKFAST - French Pancakes

Recipe by Elaine Moran’s recipe box

Heat together in saucepan

• One cup milk
• 2 Tbsp. butter

Cool slightly - beat in

• Two eggs, beaten
• ½ cup sifted flour
• 1 tsp. baking powder
• ½ tsp. salt

Beat until smooth. 

Makes 30 3 inch pancakes.  I use a 10" skillet and make six pancakes.

First made on February 05, 2006. Claire and Mike love these thin pancakes!!

I think this is the recipe that my dad would refer to when he would say “Your mom had this great recipe for thin pancakes." I think I found it. I usually add fresh blueberries to the pancake batter once I place the batter in the pan.

Add Syrup and YUM