Mushroom And Egg Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 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. 1. In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
2. 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. 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. 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.
5. Note
6. Remove and discard the tough stems from the shiitake mushrooms before slicing them.
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