Ham and egg casserole, microwave
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chunk-Style Ham, Drained And Flaked, 6 3/4 Oz. |
| 1 | can | Sliced Mushrooms, Drained, 4 Oz. |
| 6 | Eggs, Beaten | |
| ⅓ | cup | Skim Milk |
| 2 | tablespoons | Parmesan Cheese, Grated |
| 1 | teaspoon | Parsley, Dried |
| ½ | teaspoon | Onion Powder |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Mozzarella Cheese, Shredded, 4 Oz. |
Directions
In a 1½-quart casserole stir together the ham and the drained mushrooms.
In a mixing bowl, stir together the eggs, skim milk, grated Parmesan cheese, dried parsley, onion powder and pepper.
Pour the egg mixture evenly over the ham mixture in the casserole.
Micro-cook, uncovered on High for 4 to 6 minutes or till the egg mixture is almost set, pushing cooked portions to center of the casserole several times during cooking. Sprinkle with the shredded mozzarella cheese. Let stand for 5 minutes.
Posted to EAT-L Digest 21 Jan 97 by Martha <marthahs@...> on Jan 22, 1997.