Potato & Wild Mushroom Breakfast Bake

Mushrooms are underrated as a companion for potatoes.

• Ready In: 1 hr 25 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 2  tablespoons  balsamic vinegar
• 1  cup mushroom, sliced
• 3  cups  shredded potatoes (can use the frozen kind, defrosted)
• 1  cup frozen corn
• 1  cup cheese, shredded (I prefer cheddar or American)
• 4  eggs
• 1⁄2 cup milk
• 1  teaspoon salt
• 1  teaspoon pepper (or to taste)

Directions

1. Heat olive oil and balsamic vinegar in skillet.
2. Add mushrooms and cook till tender, about 8 minutes, and set aside.
3. Press potatoes onto bottom and up sides of greased 9" pie plate.
4. Bake at 425 degrees for 25 minutes, until lightly browned.
5. Combine corn, cheese, and cooked mushrooms and spoon into potato crust.
6. Combine eggs, milk, salt& pepper and pour over vegetables in crust.
7. Bake at 350 degrees until set and golden, about 40 minutes.
8. Let stand 10 minutes before serving.