Baked Eggs With Peppers and Mushrooms |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is so much easier than last-minute omlets and this delicious dish can be baked without any attention from the cook! Serve with a mixed fruit salad and Canadian bacon for a breakfast treat.From a March 1989 issue of Bon Appetit. Ingredients:
1 small onion, minced |
1 red bell pepper, 1/4-inch dice |
1 green bell pepper, 1/4 inch dice |
5 large mushrooms, 1/4-inch dice |
2 tablespoons unsalted butter |
fresh ground pepper |
4 ounces colby cheese, shredded |
6 large eggs |
1 cup heavy cream |
1/4 cup milk |
1 1/4 teaspoons salt |
1/4 teaspoon ground cumin |
1/4 teaspoon dried thyme, crumbled |
2 dashes hot pepper sauce (such as tobasco) |
Directions:
1. Melt butter in medium skillet and add onions,bell peppers and mushrooms.
2. Cook until tender, stirring occasionally, about 7 minutes.
3. Season to taste with pepper.
4. Position rack in center of oven and preheat to 325 degrees.
5. Generously butter shallow 8-cup round baking dish.
6. Whisk eggs,cream.milk,salt,cumin,thyme and pepper sauce in large bowl until thoroughly combined.
7. Set aside 1/3 cup vegetables;add remainder to the egg mixture and whisk until combined.
8. Pour egg mixture into prepared dish.
9. Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.
10. Bake until eggs are just set, about 10 minutes longer.
11. Serve hot, cutting into wedges.
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