Egg Casserole Recipe With Dry Mustard

Add the olive oil to a large skillet over medium heat.

Egg casserole recipe with dry mustard. Mix contents with whisk. Measure the 14 teaspoon of dry mustard and put into egg milk contents in mixing bowl. Preheat oven to 325.

Cover and chill overnight. This easy egg casserole recipe from Paula Deen is a kid-friendly meal perfect for breakfast or brunch. Add potatoes cheese red peppers onions and sausage.

This part of the step only is optional Measure 1 teaspoon of salt and add to contents in mixing bowl. In a large measuring cup combine the eggs milk dry mustard salt and pepper. To the eggs add 2 12 cups milk 1 12 teaspoons dry mustard 12 teaspoon salt 1 12.

Pour over mixture. Line up the tater tots in a buttered 9-by-13-inch baking dish. Prep time is about 15 minutes and cooking time is 40 minutes at 350 F.

Grease a 913 baking dish. Trim the romaine lettuce of. Lettuce pat it dry and refrigerate for 30 minutes.

Pour the egg mixture evenly over the ingredients in the pan. Preheat oven to 350 degrees F. Arrange frozen hash brown patties in the dish in a single layer and sprinkle the cheeses ham and scallions evenly.