“This is so much easier than last-minute omlets and this delicious dish can be baked without any attention from the cook! Serve with a mixed fruit salad and Canadian bacon for a breakfast treat.From a March 1989 issue of Bon Appetit.”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in medium skillet and add onions,bell peppers and mushrooms.
  2. Cook until tender, stirring occasionally, about 7 minutes.
  3. Season to taste with pepper.
  4. Position rack in center of oven and preheat to 325 degrees.
  5. Generously butter shallow 8-cup round baking dish.
  6. Whisk eggs,cream.milk,salt,cumin,thyme and pepper sauce in large bowl until thoroughly combined.
  7. Set aside 1/3 cup vegetables;add remainder to the egg mixture and whisk until combined.
  8. Pour egg mixture into prepared dish.
  9. Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.
  10. Bake until eggs are just set, about 10 minutes longer.
  11. Serve hot, cutting into wedges.

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