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Mushroom-and-Egg Casserole
Cook: 35 mins at 350°F
Stand: 5 mins
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. 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 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.
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Note:
*
Remove and discard the tough stems from the shiitake mushrooms before slicing them.
This is a great recipe! Very tasty, easy and not "bready" since it cooks like a custard. Had rave reviews last time we served it. Left-overs hold well to be reheated.
1/19/2011 10:30:13 AM Report Abuse