Recipe - Baked Eggs With Mushrooms And Potatoes

One fourth cup Butter; (One half stick)
3 small Red potatoes; thinly cut or sliced up
One half pound Fresh mushrooms; wiped
clean, cut or sliced up
1 small Yellow onion; cut or sliced up
6 lg Eggs; at room temp./separ
One half cup Halfandhalf
1 pn Cayenne pepper
Salt to taste
1 Green pepper; seeded,
chopped
One half cup Chopped green onions
1 cup Shredded sharp Cheddar
cheese
3 tablespoon Chopped fresh parsley

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
crisptender, about 10 minutes. Remove from heat; set aside. 2. Heat oven
to 350 degrees. Mix egg yolks, halfandhalf, 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 9inch baking dish. Pour egg yolk
mixture over potatoes. Spread green pepper, green onions and Three fourths 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 MCRecipe Digest V1 #810 by Roberta Banghart
bobbi744@sojourn.com on Sep 26, 1997