Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Cheese and Mushroom Oven Omelet




Source of Recipe


backofthebox.com






List of Ingredients



• 2 tablespoons LAND O LAKES® Butter
  
• 8 ounces (2 cups) sliced fresh mushrooms
  
• 1/3 cup milk
  
• 6 eggs
  
• 2 tablespoons all-purpose flour
  
• 1/8 teaspoon pepper
  
• 6 ounces (1 1/2 cups) LAND O LAKES® Cheddar Cheese, shredded
  
• 6 slices (1/4 cup) crisply cooked bacon, crumbled
  






Instructions



1. Heat oven to 350 degrees. 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.
   
   
2. In medium bowl combine milk, eggs, flour and pepper. With wire whisk, beat until frothy. Stir in 1 cup cheese, bacon and mushrooms.
   
   
3. 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.
   
   






Final Comments


Makes 6 servings