Potato Mushroom Bake

By moddie2bert

This is a hearty meal for breakfast or brunch.

Ingredients

• 1 pkg (1 lb.4 oz) refrigerated shredded hash-brown potatoes
• 1 pkg (8 oz) sliced fresh mushrooms
• 1 can (2.8 oz) french fried onions
• 6 eggs
• 1 cup milk
• 2 tablespoons sliced green onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)

Details

Servings 6

Preparation

Step 1

Heat oven to 350°F. Spray a 2-quart glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in baking dish. In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving.

(Tips: Cheese blends are made by combining 2 cheeses, such as Colby and Monterey Jack. The resulting cheese has a mottled orange and white appearance, a mild flavor and a soft texture. Cooked bacon pieces or cooked sausage slices to this casserole if desired.)