Baked Eggs With Peppers And Mushrooms Recipe

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Baked Eggs With Peppers and Mushrooms

Karen Feinen

By
@Ganieda

Rich and delicious, and not exactly, low calorie, this dish makes a wonderful indulgent brunch for a special occasion.


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Rating:

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Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 small
onion, quartered
1
red bell pepper, diced
1
green bell pepper, diced
5 large
mushrooms, diced
2 Tbsp
unsalted butter
freshly ground pepper
4 oz
mild colby cheese, shredded
6 large
eggs
1 c
whipping cream
1/4 c
milk
1 tsp
salt
1/4 tsp
ground cumin
1/4 tsp
dried thyme, crumbled
2 dash(es)
hot pepper sauce

Directions Step-By-Step

1
Melt butter in heavy medium skillet over medium heat. Add onions, bell peppers, and mushrooms. Cook until tender, stirring occasionally, about 7 minutes. Season to taste with pepper.
2
Position rack in center of oven and preheat to 325 degrees F. Generously butter shallow 8-cup baking dish.
3
Sprinkle shredded cheese evenly over bottom and sides of baking dish, pressing lightly.
4
Process eggs, cream, milk, salt, cumin, thyme and hot pepper sauce 5 seconds in food processor (or whisk well by hand for about 1 minute).
5
Set aside 1/3 cup of the vegetable mixture; add remainder to egg mixture and mix until combined (1 or 2 on/off turns if using food processor).
6
Pour egg mixture into prepared dish. Bake until eggs are almost set in center, about 30 minutes. Sprinkle reserved vegetables over the top. Bake until eggs are just set, about 10 minutes longer. Serve hot.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American