Mushroom-and-Egg Casserole

Mushroom-and-Egg Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    slices prosciutto (about 1-½ ounces) or bacon

  • 8

    scallions or green onions, thinly sliced (about ⅔ cup)

  • 1

    tablespoon butter or margarine

  • 1

    pound fresh shiitake* and/or button mushroom, sliced

  • 8

    eggs

  • 1

    cup milk

  • teaspoon pepper

  • 2-½

    cups shredded Monterey Jack or cheddar cheese (10 ounces)

Directions

1.In a large skillet, cook prosciutto or bacon until crisp: drain off drippings and crumble prosciutto or bacon. Set aside. 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.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. Bake in a 350 degree 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. *Note: Remove and discard the tough stems from the shiitake mushrooms before slicing them.


Nutrition

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