Mushroom-Potato Bake

Baked mushroom, potatoes combined with eggs and French fried onions are a perfect combination for hearty breakfast or brunch.

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Servings 6

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ingredients 9
Prep Time 25 min
Total Time 1 hr 5 min

Ingredients

1: (1 lb. 4-oz.) pkg. refrigerated shredded hash-brown potatoes

1: (8-oz.) pkg. (3 cups) sliced fresh mushrooms

1: (2.8-oz.) can french fried onions

6: eggs

1: cup milk

2: tablespoons sliced green onions

1/2: teaspoon salt

1/4: teaspoon pepper

6: oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend

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Directions

1 Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in sprayed baking dish.
2 In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down.
3 Bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Cheese blends are made by combining two cheeses, such as colby and Monterey Jack. The resulting cheese has a mottled orange and white appearance, a mild flavor and a soft texture.

Meat-and-potato lovers can add cooked bacon pieces or cooked sausage slices to this casserole.

This recipe is perfect for a hearty breakfast or brunch. Serve it with fresh fruit and warm muffins.