Sunday, December 9, 2012

Perfect Egg Casserole

Hi friends, did everyone have a good weekend? We had a jam packed, but very fun one.

Saturday morning was my sweet friend Lauren's (Check out her fun blog here!) baby shower and boy did we have a great menu. Two particular dishes were stand outs, one being the Mushroom and Egg Casserole.  OMG guys, it was delicious...even people who didn't like eggs liked it!

I hope to do a full recap of the shower later in the week!

Mushroom and Egg Casserole from Midwest Living

Mushroom and Egg Casserole from Midwest Living
  • Ingredients
  • slices prosciutto (about 1-1/2 ounces) 
  • scallions or green onions, thinly sliced (about 2/3 cup) 
  • tablespoon butter or margarine
  • pound fresh mushrooms, sliced (I used white button mushrooms)
  • eggs
  • cup milk (I used 1%)
  • 1/8 teaspoon pepper
  • 2 1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)
  1. In a large skillet, cook prosciutto until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
  2. Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
  3. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.
  4. Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.

1 comment:

  1. Thanks for the shout out NLB! The food was DELICIOUS- as usual! Thank you!