Wild Mushroom Brunch Casserole Recipe

Name: Wild Mushroom Brunch Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices lean bacon; 3 tablespoons butter; 34 lb fresh wild mushroom, stems removed and cut into bite-size pieces (chanterelles, ceps, shiitakes, morels); 4 scallions, chopped (white part only); 1 small green bell pepper, chopped; 10 slices multigrain bread; 1 ½ cups shredded monterey jack cheese; 6 large eggs; 2 ½ cups milk; 1 teaspoon Dijon mustard; salt; black pepper; 1 large ripe tomatoes, peeled, seeded, and chopped

Servings: persons

8 slices lean bacon
3 tablespoons butter
34 lb fresh wild mushroom, stems removed and cut into bite-size pieces (chanterelles, ceps, shiitakes, morels)
4 scallions, chopped (white part only)
1 small green bell pepper, chopped
10 slices multigrain bread
1 ½ cups shredded monterey jack cheese
6 large eggs
2 ½ cups milk
1 teaspoon Dijon mustard
salt
black pepper
1 large ripe tomatoes, peeled, seeded, and chopped

1
Preheat oven to 350; butter a 2 1/2 quart casserole dish; set aside.
2
In a big skillet, fry bacon over medium heat until crisp; drain on paper towels, crumble, and set aside.
3
Drain fat from skillet; melt butter over medium heat; add in mushrooms, scallions, and bell pepper; cook/stir 10 minutes, until soft; remove from heat.
4
Arrange 5 slices of bread in casserole dish; top with half the cheese, and spoon all the mushroom mixture over the cheese.
5
Arrange the remaining bread slices over the mushrooms; top with remaining cheese.
6
In a big bowl, beat eggs with milk and mustard; season with salt and pepper; pour evenly over the top of the casserole.
7
Sprinkle with crumbled bacon and tomato; bake about 45 minutes or until a knife inserted in the middle comes out cleancheck at 30 minutes to make sure it doesnt get too dry.

1736

kcal

Calories

Fat

128

Carbs

173

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 slices lean bacon, 3 tablespoons butter, 34 lb fresh wild mushroom, stems removed and cut into bite-size pieces (chanterelles, ceps, shiitakes, morels), 4 scallions, chopped (white part only), and more.

Yes, Wild Mushroom Brunch Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Brunch Casserole

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