Potato & Wild Mushroom Breakfast Bake

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 cup mushroom, sliced
• 3 cups shredded potatoes (can use the frozen kind, defrosted)
• 1 cup frozen corn
• 1 cup cheese, shredded (i prefer cheddar or american)
• 4 eggs
• 1/2 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper (or to taste)

Recipe

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