Recipe

Mushroom And Egg Casserole Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 3 months ago 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 Prep:20m Cook:40m Servings:6	Peetabear
	baked egg and mushroom casserole easy

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Ingredients

4 slices prosciutto (about 1-1/2 ounces) or bacon

8 scallions or green onions, thinly sliced (about 2/3 cup)

1 tablespoon butter or margarine

1 pound fresh shiitake* and/or button mushrooms, sliced

8 eggs

1 cup milk

1/8 teaspoon pepper

2-1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)

Directions

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.

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