Breakfast for dinner is one of my favorite things. I just love a good egg casserole and this one is the tops. The eggs are light and fluffy and melt in your mouth. Bacon, mushrooms and onions go so well with the eggs it’s just a really good. Period. And we are in luck, DT parents have egg laying chickens and every few weeks we score dozens and dozens of fresh yard eggs, yum!!! Aren’t they beautiful! I just love them, and one day I will get a few chickens myself, seriously I really want a chicken that lays green and blue eggs, called an Araucanas Chicken. But until then I will simply enjoy my In-laws eggs.
Ingredients: 4 Slices of bacon, 8 green onions, 1 T butter, 8 oz mushrooms, 8 eggs, 1 cup milk, 1/8 tsp pepper, 2 1/2 cups shredded cheese
PS: I doubled this recipe in the pictures
Start off by cutting bacon and add to a large skillet till crispy
Chop green onions
In a large bowl crack all eggs
once bacon is cooked drain it on paper towels
Add 1 T butter, onions, and mushrooms to cook for about 4-5 minutes
Add pepper and milk to eggs
beat until incorporated
Add shredded cheese and salt, mix well
butter casserole dish
Add onion mixture, and bacon, and pour into casserole dish
Bake @ 350 for 30-35 minutes until knife inserted comes clean
Enjoy!
Mushroom and Egg Casserole
4 Slices bacon or prosciutto
8 Scallions or green onions
1 T butter
8 oz button mushrooms
8 eggs
1 cup milk
1/8 tsp pepper
2 1/2 cups shredded Monterey jack or Cheddar cheese
In a large skillet, cook bacon until crisp, drain off drippings and crumble bacon, set aside. (or slice before cooking).
Cook green onions in same skillet with butter medium heat for 2-3 minutes, then add mushrooms and cook for 2-3 minutes. Remove skillet from heat.
In a large bowl, beat together eggs, milk, and pepper. Stir in cheese, mushroom mixture, and bacon.
Pour into a greased 12X7 baking dish.
Bake at 350 for 35-40 minutes or until puffed and a knife inserted off-center comes out clean. let stand for about 5 minutes before cutting.