Breakfast Casserole
I posted this
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
breakfast
brunch
bake
winter
kid friendly
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 cup milk
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 8 eggs
- 2 1/2 cups shredded cheddar cheese
- 1 pound mushrooms sliced
- 4 slices bacon
- 8 green onions (scallions)
- Carbohydrate 42.6817337118448 g
- Cholesterol 1961.32312502931 mg
- Fat 212.805409499624 g
- Fiber 7.68936709517447 g
- Protein 163.710017100324 g
- Saturated Fat 107.843556503622 g
- Serving Size 1 1 recipe (1622g)
- Sodium 3697.11514746438 mg
- Sugar 34.9923666166703 g
- Trans Fat 18.8720788778001 g
- Calories 2706 calories
In large skillet cook bacon till crisp; drain off drippings and crumble. Wipe pan clean. Cook scallions in butter over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove from heat. In bowl beat together the eggs, milk and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart 12"x7"x2" baking dish. Bake at 350? for 35 to 40 minutes, or until puffed and knife inserted comes out clean. Let stand 5 to 10 minutes before cutting. Makes 6 servings
