Baked eggs with mushrooms and potatoes

Yield: 6 Servings

Measure Ingredient
¼ cup Butter; (1/2 stick)
3 smalls Red potatoes; thinly sliced
½ pounds Fresh mushrooms; wiped clean, sliced
1 small Yellow onion; sliced
6 larges Eggs; at room temp./separ
½ cup Half-and-half
1 pinch Cayenne pepper
Salt to taste
1 Green pepper; seeded, chopped
½ cup Chopped green onions
1 cup Shredded sharp Cheddar cheese
3 tablespoons 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 ¾ 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@...

Recipe by: Chicago Tribune, '89 Posted to MC-Recipe Digest V1 #810 by Roberta Banghart <bobbi744@...> on Sep 26, 1997

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