Difficutly: easy
Time: 15 Min
Portion: 1 serving
Ingredients:
3/4 lb fresh mushrooms
1/2 c chopped onion
1/4 c unsalted butter
1 1/2 lb Monterey Jack cheese, shredded
1 lb. bacon, crumbled
7 large eggs
1 3/4 c milk
1/2 c milk
1/2 c flour
1 T chopped fresh parsley
1 T seasoned salt
Directions:
Wipe mushrooms clean and slice. In a skillet, saute mushrooms and onions in butter over medium heat until moisture from mushrooms has evaporated. This is an important step. If moisture is allowed to remain with mushrooms, the resulting egg dish will be watery. Put half of the cheese in the bottom of a 9×13 glash dish. Distribute mushrooms and onions evenly over cheese. Top with ham and remaining cheese; refrigerate until ready to bake, up to 24 hours in advance. When ready to bake casserole, break eggs into blender container and add milk, four, parsley, and seasoned salt. Blend 30 seconds; pour mixture over casserole. Bake at 350* for 45 minutes or until golden brown.