Egg, Bacon and Mushroom Bake

Recipe

Breakfast
Egg, Bacon and Mushroom Bake

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Recipe Data

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    6 tbsp.Hy-Vee butter, divided
    3 tbsp.Hy-Vee flour
    2 c.Hy-Vee skim milk
    ½ tsp.Hy-Vee salt
    tsp.Hy-Vee ground pepper
    1 c.Hy-Vee shredded cheddar cheese
    1(4 oz) can Hy-Vee mushrooms stems and pieces, drained
    1medium shallot, diced
    ½ c.chopped green pepper
    12Hy-Vee large eggs, beaten
    1(2.3 oz) pkg Hy-Vee precooked bacon, chopped

    Directions

    1. 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.
    2. In a large skillet, sauté shallots and green pepper in remaining 3 tablespoons of butter.
    3. Add eggs and bacon to shallots and peppers. Scramble until set.
    4. Fold the cheese mixture into eggs. Pour mixture into a greased 9-by-13-inch baking dish.
    5. Cover and chill for 30 minutes or overnight.
    6. Preheat oven to 350 degrees.
    7. 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%