Mushroom-Potato Bake

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

  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 9
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    380
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    240mg
    240%;
    Sodium
    580mg
    580%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    10%;
    Calcium
    30%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 1/2 High-Fat Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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