Recipe
Breakfast
Egg, Bacon and Mushroom Bake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 6 tbsp. Hy-Vee butter, divided | ||
| 3 tbsp. Hy-Vee flour | ||
| 2 c. Hy-Vee skim milk | ||
| ½ tsp. Hy-Vee salt | ||
| ⅛ tsp. Hy-Vee ground pepper | ||
| 1 c. Hy-Vee shredded cheddar cheese | ||
| 1 (4 oz) can Hy-Vee mushrooms stems and pieces, drained | ||
| 1 medium shallot, diced | ||
| ½ c. chopped green pepper | ||
| 12 Hy-Vee large eggs, beaten | ||
| 1 (2.3 oz) pkg Hy-Vee precooked bacon, chopped |
Directions
- Melt 3 tablespoons butter in a saucepan over medium heat. Stir in flour. Stir in milk, salt and pepper. Stir until mixture is smooth and thick. Stir in cheese until melted. Stir in mushrooms. Set aside.
- In a large skillet, sauté shallots and green pepper in remaining 3 tablespoons of butter.
- Add eggs and bacon to shallots and peppers. Scramble until set.
- Fold the cheese mixture into eggs. Pour mixture into a greased 9-by-13-inch baking dish.
- Cover and chill for 30 minutes or overnight.
- Preheat oven to 350 degrees.
- Bake covered eggs for 30 minutes.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 245mg
- Sodium: 430mg
- Total Carbohydrates: 6g
- Protein: 12g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 10%
0%
Iron 6%
0%
Calcium 15%