MAKE-AHEAD CANADIAN BACON AND MUSHROOM EGG BAKE

Make-Ahead Canadian Bacon and Mushroom Egg Bake image

One of our all-time favorite breakfasts during the holidays gets packed with sautéed onions, mushrooms, arugula and Hormel® Black Label® Canadian Bacon. This egg bake is not only sure to be a crowd-pleaser, it's also make-ahead, which means less time scrambling to get breakfast on the table and more time enjoying the holidays with your family.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 9h10m

Yield 8

Number Of Ingredients 13

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Ingredients

3 tablespoons vegetable oil
1/2 cup chopped onions
1 package (8 oz) sliced baby portabella mushrooms
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups packed baby arugula, chopped
8 eggs
3/4 cup milk
1/2 cup Original Bisquick™ mix
1 package (6 oz) Hormel® Black Label® Thin Cut or Thick Cut Canadian Bacon, cut into 1/2-inch pieces
1 cup shredded Italian cheese blend (4 oz)
1/2 cup shredded Parmesan cheese

Steps:

Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook onions in oil about 2 minutes, stirring occasionally, until tender. Add remaining 1 tablespoon oil, the mushrooms, thyme, salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until mushrooms are tender and browned. Add arugula; cook about 1 minute or until starting to wilt.
In large bowl, beat eggs, milk and Bisquick mix until mixed well. Stir in onion mixture, Canadian bacon and cheeses; pour into baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 350°F. Uncover, and bake 30 to 38 minutes or until edges are golden brown and knife inserted in center comes out clean. Cool 5 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g