Baked Eggs with Mushrooms and Potatoes

Title: Baked Eggs with Mushrooms and Potatoes
Categories: Breakfast/b, Cheese, Eggs, Main dishes, Mushrooms
Yield: 6 Servings

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,
1/2 c Chopped green onions
1 c Shredded sharp Cheddar
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

Recipe by: Chicago Tribune, ’89

Posted to MC-Recipe Digest V1 #810 by Roberta Banghart
on Sep 26, 1997