Ingredients for Baked Eggs With Peppers And Mushrooms
- 1/2 cup chopped onion
- 1 bell pepper, any color, chopped
- 1 bell pepper, any color, chopped
- 8 ounces sliced mushrooms
- 2 tablespoons unsalted butter, plus more for greasing dish
- A pinch of freshly ground black pepper, plus more to taste
- 0 Colby Cheese
- 6 large eggs
- 1/4 cup heavy cream
- 2 tablespoons milk
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 0 Hot Pepper Sauce
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How to Make Baked Eggs With Peppers And Mushrooms
- Melt 2 tablespoons butter in a medium skillet over medium heat. Add 1/2 cup chopped onion, 1 bell pepper (any color, chopped), and 8 ounces sliced mushrooms.
- Cook until vegetables are tender, stirring occasionally, about 7 minutes.
- Season with salt and freshly ground black pepper to taste.
- Preheat oven to 325°F (160°C). Position rack in the center.
- Generously butter a shallow 8-cup round baking dish.
- In a large bowl, whisk together 6 large eggs, 1/4 cup heavy cream, 2 tablespoons milk, 1/4 teaspoon salt, 1/4 teaspoon ground cumin, 1/4 teaspoon dried thyme, and a pinch of freshly ground black pepper.
- Set aside 1/3 cup of the cooked vegetables.
- Add the remaining cooked vegetables to the egg mixture and whisk until well combined.
- Pour the egg mixture into the prepared baking dish.
- Bake for 30 minutes, or until the eggs are almost set in the center.
- Sprinkle with the reserved vegetables.
- Bake for another 10 minutes, or until the eggs are fully set.
- Let cool slightly before serving hot, cut into wedges. Serve with mixed fruit salad and Canadian bacon.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
10g
Fat
86g
Carbs
2g
