Cheese and Mushroom Brunch Eggs
- For sauce, in a medium saucepan melt the 2 tablespoons butter. Stir in flour. Cook and stir for 1 minute. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in Swiss cheese, Parmesan cheese, salt, and nutmeg. Cook and stir over medium heat until cheeses melt. Remove from heat; set aside.
- In a large nonstick skillet cook mushrooms and green onions in the 1 tablespoon hot butter until tender. Add eggs. Cook over medium heat without stirring until eggs begin to set on the bottom and around the edge. Using a large spatula, lift and fold the partially cooked eggs so that the uncooked portion flows underneath. Continue cooking until eggs are cooked through, but still glossy and moist.
- Transfer half of the scrambled egg mixture to a 2-quart square baking dish. Drizzle about half of the sauce over egg mixture. Top with the remaining scrambled eggs and remaining sauce.
- Bake, uncovered, for 15 to 20 minutes or until heated through. Top with tomato slices, if desired. Let stand 10 minutes before serving.
- Makes 6 servings.
From the Test Kitchen
Cheese and Mushroom Brunch Eggs for 12:
Prepare as at left, except double all ingredients and use a 12-inch nonstick skillet. Cook half the mushrooms and green onions in 1 tablespoons hot butter until tender. Beat 12 eggs together at one time and add the 12 eggs to mushroom mixture in skillet. Cook as in step 3. Transfer scrambled egg mixture to a 3-quart rectangular baking dish. Repeat with remaining butter, mushrooms, green onions and eggs. Top egg mixture in dish with half of the sauce. Top with remaining egg mixture and remaining sauce. Bake, uncovered, about 25 minutes or until heated through. Top with tomato slices, if desired. Let stand 10 minutes before serving. Makes 12 servings.
Easy Cheese and Mushroom Brunch Eggs:
Prepare as above, except omit the first 7 ingredients and step 1. Substitute 1, 16-ounce jar purchased light Alfredo sauce for the prepared sauce. Continue as directed.
Nutrition Facts per serving: 331 cal., 23 g total fat (11 g sat. fat),
462 mg chol., 833 mg sodium, 12 g carbo., 0 g fiber, 19 g pro.
Daily Values: 29% vit. A, 1% vit. C, 17% calcium, 11% iron
Exchanges: 1 Other Carbo., 2.5 Medium Fat, 1.5 Fat
Nutrition Facts (Cheese and Mushroom Brunch Eggs)
- Per serving:
- 295 kcal ,
- 21 g fat
- (9 g sat. fat ,
- 455 mg chol. ,
- 833 mg sodium ,
- 7 g carb. ,
- 19 g pro.