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Mushroom and Egg Casserole
At a Glance
- Total
- 45 min
- Servings
- 6.00 serving(s)
Categories
- Breakfast
- Baked
Allergens
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mushroom and Egg Casserole brings together 5 slices bacon, cooked crisp and chopped, 1 tablespoon butter, 1/2 cup sweet onion, chopped in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Skillet, large bowl, 2-quart rectangular baking dish
Ingredients
- 5 slices bacon, cooked crisp and chopped
- 1 tablespoon butter
- 1/2 cup sweet onion, chopped
- 1 lb fresh mushrooms, sliced
- 8 eggs
- 1 cup milk
- 1/8 teaspoon fresh ground black pepper
- 2 1/2 cups monterey jack cheese or 2 1/2 cups cheddar cheese
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Instructions
Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
In a large bowl, beat together the eggs, milk, and pepper.
Stir in cheese and the mushroom mixture and bacon.
Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
Let stand 5-10 minutes before cutting.
Serve warm.
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