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!
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| Mushroom and Egg Casserole from Midwest Living |
Mushroom and Egg Casserole from Midwest Living
- Ingredients
- 4 slices prosciutto (about 1-1/2 ounces)
- 8 scallions or green onions, thinly sliced (about 2/3 cup)
- 1 tablespoon butter or margarine
- 1 pound fresh mushrooms, sliced (I used white button mushrooms)
- 8 eggs
- 1 cup milk (I used 1%)
- 1/8 teaspoon pepper
- 2 1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)
Directions
- In a large skillet, cook prosciutto until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
- 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.
- 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.
- 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.
Thanks for the shout out NLB! The food was DELICIOUS- as usual! Thank you!
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