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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Chock-full of veggies, cheese, bacon, eggs and a touch of sherry, this yummy recipe would be great served with fresh muffins or toasted breads and fruit! âJune Marie Racus, Sun City West, Arizona Ingredients:
14 bacon strips, chopped |
1 pound sliced fresh mushrooms |
1/2 cup chopped green pepper |
8 green onions, thinly sliced |
1 jar (2 ounces) diced pimientos, drained |
2 tablespoons sherry, optional |
12 eggs |
1-1/2 cups 2% milk |
3/4 teaspoon dried thyme |
3/4 teaspoon seasoned salt |
1/2 teaspoon ground mustard |
dash dill weed |
4 cups (16 ounces) shredded gruyere or swiss cheese, divided |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
2. In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and sherry if desired; cook until liquid is evaporated.
3. In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13-in. x 9-in. baking dish.
4. Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
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