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Mushroom-Potato Bake

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Pillsbury Kitchens
Updated Aug 27, 2010
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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