Baked eggs with mushrooms and potatoes
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Baked eggs with mushrooms and potatoes
  Eggs    Mushrooms    Cheese  
Last updated 6/12/2012 1:06:08 AM. Recipe ID 31472. Report a problem with this recipe.
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      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,
           -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 




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Recipe ID 31472 (Apr 03, 2005)

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