Potato & Wild Mushroom Breakfast Bake

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 cup wild mushroom, sliced
• 3 cups fresh shredded potatoes or 3 cups frozen hash brown potatoes
• 1 cup frozen corn
• 1 cup cheddar cheese, shredded
• 4 eggs
• 1/2 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 heat olive oil and balsamic vinegar in skillet. add mushrooms and cook till tender, about 8 minutes. set aside.
• 2 press potatoes onto bottom and up sides of greased 9" pie plate.
• 3 bake at 425°f for 25 minutes, until lightly browned.
• 4 combine corn, cheese, and cooked mushrooms.
• 5 spoon into potato crust.
• 6 combine eggs, milk, salt and pepper.
• 7 pour over vegetables in crust.
• 8 bake at 350°f until set and golden, about 40 minutes. let stand 10 minutes before serving.