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Egg And Mushroom Casserole

Gadget.Cook's picture
The Egg And Mushroom Casserole is a filling and tasty dish. You can have this dish at your elaborate family dinner. Try this wonderful Egg And Mushroom Casserole recipe!
  Bacon drippings 2 Tablespoon
  Onion 1 Medium, chopped
  Sliced mushrooms/0.75 pound tomatoes, peeled, seeded 8 Ounce, drained
  Tomatoes 3⁄4 Pound, peeled, seeded, and cubed
  Pepper To Taste
  Paprika To Taste
  Chopped parsley 2 Tablespoon
  Butter/Margarine 1 Tablespoon (To Grease Casserole Dish)
  Eggs 4
  Salt 1 Pinch
  Grated swiss cheese/Emmentaler 2 Ounce
  Chopped chives 2 Tablespoon, chopped (For Garnish)
  Tomato 1 Small, cut into wedges (For Garnish)

Heat bacon drippings in medium saucepan.
Add onion; cook until golden.
Add mushrooms. Carefully stir in tomatoes.
Season to taste with salt, pepper and pap rika.
Stir in parsley Grease baking dish with butter or mar garine.
Spoon in mushroom and tomato mix ture.
Break eggs; carefully slide them on top of mixture.
Sprinkle egg whites with a little salt.
Top with grated cheese.
Bake in 375°F toaster oven approximately 25 minutes or un til top is golden.
Remove; garnish with chopped chives and tomato wedges

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 353 Calories from Fat 235

% Daily Value*

Total Fat 26 g40.6%

Saturated Fat 12.6 g62.9%

Trans Fat 0 g

Cholesterol 320.2 mg106.7%

Sodium 288.8 mg12%

Total Carbohydrates 15 g5%

Dietary Fiber 3.6 g14.4%

Sugars 7.8 g

Protein 16 g32.4%

Vitamin A 65.2% Vitamin C 71.1%

Calcium 24% Iron 14.7%

*Based on a 2000 Calorie diet


Egg And Mushroom Casserole Recipe