eggs and cheese

Heat oven to 350°. In 10-inch skillet melt butter; add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender (4 to 6 minutes). Drain. Set aside.

In medium bowl combine milk, eggs, flour and pepper. With wire whisk, beat until frothy. Stir in 1 cup cheese, bacon and mushrooms.

Pour egg mixture into buttered 9-inch square baking pan; sprinkle with remaining cheese. Bake for 20 to 25 minutes or until eggs are set in center.

* Substitute 1 (4-ounce) can sliced mushrooms, drained.

Microwave Directions: In 9-inch pie plate microwave butter on HIGH (30 to 40 seconds). Stir in mushrooms. Cover with plastic wrap; microwave on HIGH, stirring after half the time, until mushrooms are tender (2 to 3 minutes). Drain; set aside. In medium bowl combine eggs, milk, flour and pepper. With wire whisk, beat until frothy. Stir in 1 cup cheese, bacon and mushrooms. Pour into same pie plate. Microwave on HIGH, stirring after half the time, until eggs are set in center (3 1/2 to 5 1/2 minutes). Sprinkle with remaining cheese. Let stand 2 minutes.

Makes 6 servings

Nutrition Facts (1 serving): Calories: 290, Protein: 17 g, Carbohydrate: 5 g, Fat: 22 g, Cholesterol: 320 mg, Sodium: 395 mg

This recipe created by Land O’Lakes.