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Ham and Mushroom Egg Casserole
Ingredients
  • 3 tablespoons vegetable oil
  • 1 cup sliced shallots (about 3 medium)
  • 1 package (8 oz) mushrooms, sliced
  • 6 cups cubed (1-inch) challah bread
  • 2 cups shredded fontina cheese (8 oz)
  • 1 ½ cups diced cooked ham
  • 10 eggs
  • 2 cups half-and-half
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely chopped fresh thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon pepper
Steps
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