Mini Egg Casserole

• 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

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.

brown patty, frozen onion, mushrooms, blend cheese, eggs, whipping cream, salt, pepper, ground mustard, tomato

Taken from www.food.com/recipe/mini-egg-casserole-78506 (may not work)