Mini Egg Casserole - cooking recipe

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

Preparation

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