Created by: lazyme
Created on January 21, 2015
Categories: Breakfast, Lunch, Side Dishes, Dairy, Eggs, Vegetables, Mushrooms, North American, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Weeknight Meals, Oven Bake, Vegetarian, Kosher Dairy (more)
"This sounds like a fun stress-free way to make an omelet. From Sher-Rockee Mushroom Farm."
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Prep Time: 15mPT15M
Cook Time: 35mPT35M
What a great and very filling breakfast this was so much so that I could not eat the last two mouthfuls but enjoyed every mouthful that I had. I scaled back for 1 using two eggs, I had some sauted mushrooms from last night used the last of those and.... Read more
- 1/2 pound fresh mushrooms (sliced button)
- 2 cups grated cheddar cheese
- 1/4 cup bread crumbs(seasoned)
- 1 small yellow onion
- 8 large eggs
- 1/4 cup sour cream
- Salt, to taste
- Freshly-ground black pepper, to taste
What You Will Need
No special items needed.
Saute mushrooms in 1 tablespoon butter.
Cover the bottom of a greased quiche pan with grated cheese.
Add breadcrumbs and onion over top of the cheese. Spread mushrooms over the breadcrumbs.
Beat together 8 eggs and sour cream, salt and pepper. Pour the mixture over the mushrooms.
Bake at 350 degrees for 35 minutes.
- Serving Size: 1 (173.3 g)
- Calories 339.4
- Total Fat - 23.4 g
- Saturated Fat - 10.5 g
- Cholesterol - 329.4 mg
- Sodium - 416.7 mg
- Total Carbohydrate - 4 g
- Dietary Fiber - 0.2 g
- Sugars - 1.1 g
- Protein - 27 g
- Calcium - 409.1 mg
- Iron - 1.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.3 mg