Potato & Wild Mushroom Breakfast Bake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Mushrooms are underrated as a companion for potatoes. Ingredients:
1 tablespoon olive oil |
2 tablespoons balsamic vinegar |
1 cup mushroom, sliced |
3 cups shredded potatoes (can use the frozen kind, defrosted) |
1 cup frozen corn |
1 cup cheese, shredded (i prefer cheddar or american) |
4 eggs |
1/2 cup milk |
1 teaspoon salt |
1 teaspoon pepper (or to taste) |
Directions:
1. Heat olive oil and balsamic vinegar in skillet.
2. Add mushrooms and cook till tender, about 8 minutes, and set aside.
3. Press potatoes onto bottom and up sides of greased 9 pie plate.
4. Bake at 425 degrees for 25 minutes, until lightly browned.
5. Combine corn, cheese, and cooked mushrooms and spoon into potato crust.
6. Combine eggs, milk, salt& pepper and pour over vegetables in crust.
7. Bake at 350 degrees until set and golden, about 40 minutes.
8. Let stand 10 minutes before serving.
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