Cheddar and Queso Fresco Vegetarian Breakfast Bake |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 4 |
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My hubby clipped a breakfast recipe out of a magazine for us to try (subtle hinting...); I tweaked and changed it, adding fresh ingredients instead of canned; changing the cheese, until it really didn't resemble the original recipe at all, but it sure was delicious! Ingredients:
1 (8 ounce) package mushrooms, cleaned and sliced |
1 cup red bell pepper, chopped |
1/2 jalapeno pepper, minced (more if you like) |
1 tablespoon olive oil |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
4 ounces extra-sharp cheddar cheese, grated |
4 ounces queso fresco, crumbled |
4 eggs |
1 (5 ounce) can evaporated milk |
1 teaspoon grated onion |
1 tablespoon flour |
Directions:
1. Saute mushrooms, red bell pepper, jalapeno pepper, chili powder and cumin together in the olive oil for about 5 minutes; set aside.
2. Meanwhile, combine the eggs, evaporated milk, grated onion and flour; don't beat yourself up about making sure there are no flour lumps in the mixture, a few won't make a difference in the finished dish. Set egg mixture aside.
3. Preheat the oven to 300 degrees F.
4. Generously grease a 1-1/2 quart baking dish and with a slotted spoon, transfer the mushroom-pepper mix to the baking dish, reserving the cooking juices that have accumulated in the pan. Add the two cheeses to the mushroom-pepper mix and toss together to combine. Pour the accumulated mushroom-pepper cooking juices into the egg mixture, stir to combine, then pour the egg mixture over the veggies and cheeses in the baking dish.
5. Bake at 300 degrees for 1 hour; raise oven temperature to 350 degrees and bake for 30 more minutes.
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