Potato & Wild Mushroom Breakfast Bake
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 29.58 ml balsamic vinegar
- 236.59 ml wild mushroom, sliced
- 709.77 ml fresh shredded potatoes or 709.77 ml frozen hash brown potatoes
- 236.59 ml frozen corn
- 236.59 ml cheddar cheese, shredded
- 4 eggs
- 118.29 ml milk
- 4.92 ml salt
- 4.92 ml pepper
directions
- Heat olive oil and balsamic vinegar in skillet. Add mushrooms and cook till tender, about 8 minutes. Set aside.
- Press potatoes onto bottom and up sides of greased 9" pie plate.
- Bake at 425°F for 25 minutes, until lightly browned.
- Combine corn, cheese, and cooked mushrooms.
- Spoon into potato crust.
- Combine eggs, milk, salt and pepper.
- Pour over vegetables in crust.
- Bake at 350°F until set and golden, about 40 minutes. Let stand 10 minutes before serving.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.