1 hr 10 mins
Leslie in Texas's Note:
This is so much easier than last-minute omlets and this delicious dish can be baked without any attention from the cook! Serve with a mixed fruit salad and Canadian bacon for a breakfast treat.From a March 1989 issue of Bon Appetit.
My Private Note
Units: US | Metric
- 1 small onion, minced
- 1 red bell pepper, 1/4-inch dice
- 1 green bell pepper, 1/4 inch dice
- 5 large mushrooms, 1/4-inch dice
- 2 tablespoons unsalted butter
- fresh ground pepper
- 4 ounces colby cheese, shredded
- 6 large eggs
- 1 cup heavy cream
- 1/4 cup milk
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme, crumbled
- 2 dashes hot pepper sauce (such as Tobasco)
- 1Melt butter in medium skillet and add onions,bell peppers and mushrooms.
- 2Cook until tender, stirring occasionally, about 7 minutes.
- 3Season to taste with pepper.
- 4Position rack in center of oven and preheat to 325 degrees.
- 5Generously butter shallow 8-cup round baking dish.
- 6Whisk eggs,cream.milk,salt,cumin,thyme and pepper sauce in large bowl until thoroughly combined.
- 7Set aside 1/3 cup vegetables;add remainder to the egg mixture and whisk until combined.
- 8Pour egg mixture into prepared dish.
- 9Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.
- 10Bake until eggs are just set, about 10 minutes longer.
- 11Serve hot, cutting into wedges.
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Nutritional Facts for Baked Eggs With Peppers and Mushrooms
Serving Size: 1 (146 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 344.0
- Calories from Fat 271
- Total Fat 30.1 g
- Saturated Fat 17.2 g
- Cholesterol 295.4 mg
- Sodium 694.2 mg
- Total Carbohydrate 6.4 g
- Dietary Fiber 1.1 g
- Sugars 2.6 g
- Protein 13.0 g