on-the-fly breakfast casserole with mushrooms

How To Make on-the-fly breakfast casserole with mushrooms

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  1

  PREP/PREPARE
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  2

  Chef’s Note: I don’t have my usual amount of photos for this one, but I think you have enough to get the idea.
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  3

  Gather your ingredients.
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  4

  Place a rack in the middle positions, and preheat the oven to 350f (175c).
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  5

  Shred the two cheeses, and reserve.
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  6

  Clean and stem the mushrooms, then thickly slice.
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  7

  Add the butter and olive oil to a sauté pan over medium heat.
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  8

  When the foaming subsides, add the mushrooms.
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  9

  Cook until they have lost most of their moisture, and are golden brown, about 15 to 18 minutes. Allow to cool, and reserve.
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  10

  Add the eggs to a large bowl and whisk together.
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  11

  Add the milk, salt, pepper, cayenne, and paprika, and whisk to combine.
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  12

  Add the cheese, and then stir together.
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  Finally add the mushrooms and stir to combine.
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  14

  Pour the mixture into a baking dish, cover with foil and place in the preheated oven.
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  15

  Allow to bake, covered for 20 minutes.
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  Remove the cover, and continue to bake for an additional 20 minutes.
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  17

  Remove from the oven and let rest for 10 minutes.
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  18

  PLATE/PRESENT
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  19

  Sprinkle some freshly chopped dill on top, and severe with some hash browns, and possibly crispy bacon. Enjoy.
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  20

  Keep the faith, and keep cooking.
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