Baked Eggs With Peppers and Mushrooms

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.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 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)

Directions

1. Melt butter in medium skillet and add onions,bell peppers and mushrooms.
2. Cook until tender, stirring occasionally, about 7 minutes.
3. Season to taste with pepper.
4. Position rack in center of oven and preheat to 325 degrees.
5. Generously butter shallow 8-cup round baking dish.
6. Whisk eggs,cream.milk,salt,cumin,thyme and pepper sauce in large bowl until thoroughly combined.
7. Set aside 1/3 cup vegetables;add remainder to the egg mixture and whisk until combined.
8. Pour egg mixture into prepared dish.
9. Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.
10. Bake until eggs are just set, about 10 minutes longer.
11. Serve hot, cutting into wedges.