Egg and Mushroom Baked Omelet |
|
 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
In The Best Casserole Book Ever, by Beatrice Ojakangas Ingredients:
8 large eggs, beaten |
1/2 lb mushroom, sliced |
1/2 cup chopped green onion |
4 slices bacon, cooked and diced (or 1/2 c. diced cooked ham) |
1/4 lb shredded cheese (such as cheddar, swiss, or jarlsberg) |
Directions:
1. Preheat oven to 350°; coat a shallow 1-quart shallow casserole with cooking spray.
2. In a bowl, whisk the eggs, mushrooms, green onions, bacon, and cheese together.
3. Pour mixture into prepared casserole dish; bake, uncovered, for 20 minutes, or until set.
4. Cut into squares to serve.
|
|