Baked Eggs with Mushrooms and Potatoes

Title:
Baked Eggs with Mushrooms and Potatoes

Yield:
6 Servings

Categories:
Breakfast/b,
Cheese,
Eggs,
Main
Dishes,
Mushrooms




Ingredients:





   1/4 c  Butter; (1/2 stick)


     3 sm Red potatoes; thinly sliced


   1/2 lb Fresh mushrooms; wiped


          -clean, sliced


     1 sm Yellow onion; sliced


     6 lg Eggs; at room temp./separ


   1/2 c  Half-and-half


     1 pn Cayenne pepper


          Salt to taste


     1    Green pepper; seeded,


          -chopped


   1/2 c  Chopped green onions


     1 c  Shredded sharp Cheddar


          -cheese


     3 tb Chopped fresh parsley






 This recipe for an egg casserole was contributed by Irene Ulanov, of


 Northbrook, Illinois. 1. Melt butter in large skillet over medium heat. Add


 potatoes, mushrooms and yellow onion. Saute until potatoes are


 crisp-tender, about 10 minutes. Remove from heat; set aside. 2. Heat oven


 to 350 degrees. Mix egg yolks, half-and-half, cayenne and salt in small


 bowl. Beat egg whites until stiff but not dry. 3. Spread potato mixture


 evenly over bottom of a buttered 13 by 9-inch baking dish. Pour egg yolk


 mixture over potatoes. Spread green pepper, green onions and 3/4 cup of the


 cheese over egg yolk mixture. Spoon beaten egg whites evenly over all.


 Sprinkle with remaining cheese. 4. Bake until puffed and top is golden,


 about 20 minutes. Serve immediately garnished with parsley. Yield: Four to


 six servings Preparation time: 30 minutes Cooking time: 40 minutes


 Copyright Chicago Tribune 1989 MC formatting by bobbi744@sojourn.com


 


 Recipe by: Chicago Tribune, '89


 


 Posted to MC-Recipe Digest V1 #810 by Roberta Banghart


 
on Sep 26, 1997