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Baked Eggs With Mushrooms And Potatoes

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Chicago Breakfast/b, Cheese, Eggs, Main dishes, Mushrooms 6 Servings

INGREDIENTS

1/4 c Butter, 1/2 stick
3 Red potatoes, thinly sliced
1/2 lb Fresh mushrooms, wiped
clean sliced
1 Yellow onion, sliced
6 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 T Chopped fresh parsley

INSTRUCTIONS

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  Recipe by: Chicago Tribune, '89
Posted to MC-Recipe Digest V1 #810 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 26, 1997

A Message from our Provider:

“Turn the despair of being alone into the wonder of being alone with God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 211
Total Fat: 23.9g
Cholesterol: 60.4mg
Sodium: 919.6mg
Potassium: 238.1mg
Carbohydrates: 6g
Fiber: 2.5g
Sugar: 1.5g
Protein: 16.5g


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