|
|
Baked Eggs with Mushrooms and Potatoes Recipe
|
To make Baked Eggs with Mushrooms and Potatoes you will need
Ingredients
| 1/4 | cups | Butter; (1/2 stick) | | 3 | small | Red potatoes; thinly sliced | | 1/2 | pounds | Fresh mushrooms; wiped clean, sliced | | 1 | small | Yellow onion; sliced | | 6 | large | Eggs; at room temp./separ | | 1/2 | cups | Half-and-half | | 1 | pinch | Cayenne pepper | | | Salt to taste | | 1 | | Green pepper; seeded, chopped | | 1/2 | cups | Chopped green onions | | 1 | cup | Shredded sharp Cheddar cheese | | 3 | tablespoons | Chopped fresh parsley |
Instructions
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
Enjoy your Baked Eggs with Mushrooms and Potatoes
How much is in a cup?
Recieve recipes by email. Subscribe
here
Tue 26 Aug 2008
|
|
|
|
|
|
|
|
