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the low carb way

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Baked Eggs with Peppers and Mushrooms

Posted by Solitary Dancer on May 10, 2009

Baked Eggs with Peppers and Mushrooms
by: Leslie in Texas

The source of this recipe is said to be from a March 1989 issue of Bon Appétit.

SERVES 6 -8

Ingredients

1 small onion, minced
1 red bell pepper, 1/4-inch diced
1 green bell pepper, 1/4 inch diced
5 large mushrooms, 1/4-inch diced
2 tablespoons unsalted butter
fresh ground pepper
4 ounces Colby cheese, shredded
6 large eggs
1 cup heavy cream
1/4 cup milk
1 1/4 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme, crumbled
2 dashes hot pepper sauce (such as Tabasco)

Directions

Melt butter in medium skillet and add onions,bell peppers and mushrooms.

Cook until tender, stirring occasionally, about 7 minutes.

Season to taste with pepper.

Position rack in center of oven and preheat to 325 degrees.

Generously butter a shallow 8-cup round baking dish.

Whisk eggs, cream, salt, cumin, thyme and pepper sauce in large bowl until thoroughly combined.

Set aside 1/3 cup vegetables; add remainder to the egg mixture and whisk until combined.

Pour egg mixture into prepared dish.

Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.

Bake until eggs are just set, about 10 minutes longer.

Serve hot, cutting into wedges.

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