on-the-fly breakfast casserole with mushrooms

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

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  Step 1
  PREP/PREPARE
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  Step 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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  Step 3
  Gather your ingredients.
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  Step 4
  Place a rack in the middle positions, and preheat the oven to 350f (175c).
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  Step 5
  Shred the two cheeses, and reserve.
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  Step 6
  Clean and stem the mushrooms, then thickly slice.
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  Step 7
  Add the butter and olive oil to a sauté pan over medium heat.
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  Step 8
  When the foaming subsides, add the mushrooms.
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  Step 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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  Step 10
  Add the eggs to a large bowl and whisk together.
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  Step 11
  Add the milk, salt, pepper, cayenne, and paprika, and whisk to combine.
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  Step 12
  Add the cheese, and then stir together.
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  Step 13
  Finally add the mushrooms and stir to combine.
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  Step 14
  Pour the mixture into a baking dish, cover with foil and place in the preheated oven.
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  Step 15
  Allow to bake, covered for 20 minutes.
• Step 16
  Remove the cover, and continue to bake for an additional 20 minutes.
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  Step 17
  Remove from the oven and let rest for 10 minutes.
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  Step 18
  PLATE/PRESENT
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  Step 19
  Sprinkle some freshly chopped dill on top, and severe with some hash browns, and possibly crispy bacon. Enjoy.
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  Step 20
  Keep the faith, and keep cooking.
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