Baked mushroom, potatoes combined with eggs and French fried onions are a perfect combination for hearty breakfast or brunch.
Mushroom-Potato Bake
- Prep Time 25 min
- Total 1 hr 5 min
- Ingredients 9
- Servings 6
Ingredients
- 1 (1 lb. 4-oz.) pkg. refrigerated shredded hash-brown potatoes
- 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
- 1 (2.8-oz.) can french fried onions
- 6 eggs
- 1 cup milk
- 2 tablespoons sliced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend
Instructions
-
Step1Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in sprayed baking dish.
-
Step2In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down.
-
Step3Bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving.
Nutrition
380
Calories
22g
Total Fat
18g
Protein
27g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 10g
- 50%
- Cholesterol
- 240mg
- 80%
- Sodium
- 580mg
- 24%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 10%
- 10%
- Calcium
- 30%
- 30%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 1/2 High-Fat Meat; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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