Title: Baked Eggs with Mushrooms and Potatoes
Categories: Breakfast Cheese Egg Entree Mushroom
Yield: 6 Servings

1/4	c	Butter; (1/2 stick)
3	sm	Red potatoes; thinly sliced
1/2	lb	Fresh mushrooms; wiped clean, sliced
1	sm	Yellow onion; sliced
6	lg	Eggs; at room temp./separ
1/2	c	Half-and-half
1	pn	Cayenne pepper
		Salt to taste
1		Green pepper; seeded, chopped
1/2	c	Chopped green onions
1	c	Shredded sharp cheddar cheese
3	tb	Chopped fresh parsley

This recipe for an egg casserole was contributed by Irene Ulanov, of Northbrook, Illinois. 1. Melt butter in large skillet over medium heat. Add potatoes, mushrooms and yellow onion. Saute until potatoes are crisp-tender, about 10 minutes. Remove from heat; set aside. 2. Heat oven to 350 degrees. Mix egg yolks, half-and-half, cayenne and salt in small bowl. Beat egg whites until stiff but not dry. 3. Spread potato mixture evenly over bottom of a buttered 13 by 9-inch baking dish. Pour egg yolk mixture over potatoes. Spread green pepper, green onions and 3/4 cup of the cheese over egg yolk mixture. Spoon beaten egg whites evenly over all. Sprinkle with remaining cheese. 4. Bake until puffed and top is golden, about 20 minutes. Serve immediately garnished with parsley. Yield: Four to six servings Preparation time: 30 minutes Cooking time: 40 minutes Copyright Chicago Tribune 1989 MC formatting by bobbi744@sojourn. com

Posted to MM-Recipes Digest V4 #3 by Doug and Linda Jividen on Septday,, ember 25, 199

Recipe by: Chicago Tribune, '89

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