Ingredients for Mushroom And Egg Casserole
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Sweet Onion
- Fresh Mushrooms
- 6 large eggs
- 1/2 cup milk
- Fresh Ground Black Pepper
- Monterey Jack Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mushroom And Egg Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mushroom And Egg Casserole
- Preheat oven to 350°F (175°C).
- Melt butter in an oven-safe skillet (or regular skillet to transfer later) over medium heat. Add chopped onions and sliced mushrooms; sauté for 3-5 minutes, until softened.
- In a large bowl, whisk together eggs, milk, and black pepper until light and frothy.
- Gently stir in the shredded cheese and the cooked mushroom and onion mixture. Fold in the crumbled bacon.
- Pour the egg mixture into a greased 2-quart rectangular baking dish.
- Bake for 35-40 minutes, or until the casserole is puffed and set, and a knife inserted into the center comes out clean.
- Let the casserole stand for 5-10 minutes before slicing and serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
71g
Carbs
2g
