Mushroom and Egg Casserole
From peetabear 15 years ago
- 40 minutes to make
- Serves 6
this recipe has a lot of room to add make the flavors different... change the bacon to ham.. change the type of mushrooms etc... a good brunch dish... the recipe and photo are courtesy of Midwest Living
Ingredients
- 4 slices prosciutto (about 1-1/2 ounces) or bacon shopping list
- 8 scallions or green onions, thinly sliced (about 2/3 cup) shopping list
- 1 tablespoon butter or margarine shopping list
- 1 pound fresh shiitake* and/or button mushrooms, sliced shopping list
- 8 eggs shopping list
- 1 cup milk shopping list
- 1/8 teaspoon pepper shopping list
- 2-1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces) shopping list
How to make it
- 1. In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
- 2. Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
- 3. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.
- 4. Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.
- Note
- Remove and discard the tough stems from the shiitake mushrooms before slicing them.
The Rating
Reviewed by 13 people-
Looks gorgeous and sounds delish, thanks!
juels
in Clayton loved it
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Nice Sunday brunch meal!!!
Thanks!
TerryR
terryr
in Henderson loved it
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Its in the oven now! Its my tonites dinner..did it with mushrooms, onions, spinach and cilantro topped with bacon and green sauce...mmmmmm
guerrero
in SAN FERNANDO loved it
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