Potato & Wild Mushroom Breakfast Bake
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1 cup wild mushroom, sliced
- 3 cups fresh shredded potatoes or 3 cups frozen hash brown potatoes
- 1 cup frozen corn
- 1 cup cheddar cheese, shredded
- 4 eggs
- 1⁄2 cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
directions
- Heat olive oil and balsamic vinegar in skillet. Add mushrooms and cook till tender, about 8 minutes. Set aside.
- Press potatoes onto bottom and up sides of greased 9" pie plate.
- Bake at 425°F for 25 minutes, until lightly browned.
- Combine corn, cheese, and cooked mushrooms.
- Spoon into potato crust.
- Combine eggs, milk, salt and pepper.
- Pour over vegetables in crust.
- Bake at 350°F until set and golden, about 40 minutes. Let stand 10 minutes before serving.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.