May 12, 2010

Mushroom & Egg Bake

breakfast/brunch, cheese, eggs, mushrooms

Presented by

31 ratings

Prep time: 15 minutes
baking time 40 minutes
Servings: 6

When we stayed at Grandma’s house, we often awoke to the enticing aroma of this delicious egg dish.

Ingredients

4 medium green onions
4 ounces mushrooms
1 tablespoon vegetable oil
1 cup cottage cheese
1 cup sour cream
6 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash hot pepper sauce

Directions

1

Preheat oven to 350°F. Lightly grease shallow 1-quart baking dish.
2

Coarsely chop green onions and set aside. Slice mushrooms and set aside.
3

Heat vegetable oil in medium skillet over medium heat. Add green onions and mushrooms; cook and stir until tender, about 5 to 7 minutes. Set aside.
4

In blender or food processor, process cottage cheese until almost smooth. Add sour cream, eggs, flour, salt, black pepper and hot pepper sauce; process until combined. Stir in green onions and mushrooms.
5

Pour egg mixture into prepared baking dish. Bake until knife inserted near center of casserole comes out clean, about 40 minutes.

Grandma's Secret Trick

Grandma knew that fresh cheeses, such as cottage cheese and ricotta, could spoil easily. To keep her cheese fresh for longer periods of time, she would store it upside down in its original container in the coldest part of the refrigerator.