BAKED EGGS WITH PEPPERS AND MUSHROOMS
This is so much easier than last-minute omlets and this delicious dish can be baked without any attention from the cook! Serve with a mixed fruit salad and Canadian bacon for a breakfast treat.From a March 1989 issue of Bon Appetit.
Provided by Leslie in Texas
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in medium skillet and add onions,bell peppers and mushrooms.
- Cook until tender, stirring occasionally, about 7 minutes.
- Season to taste with pepper.
- Position rack in center of oven and preheat to 325 degrees.
- Generously butter shallow 8-cup round baking dish.
- Whisk eggs,cream.milk,salt,cumin,thyme and pepper sauce in large bowl until thoroughly combined.
- Set aside 1/3 cup vegetables;add remainder to the egg mixture and whisk until combined.
- Pour egg mixture into prepared dish.
- Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.
- Bake until eggs are just set, about 10 minutes longer.
- Serve hot, cutting into wedges.
Nutrition Facts : Calories 344, Fat 30.1, SaturatedFat 17.2, Cholesterol 295.4, Sodium 694.3, Carbohydrate 6.5, Fiber 1.1, Sugar 2.7, Protein 13.1
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