Baked Eggs With Peppers and Mushrooms

Ingredients

• 1 small onion, minced
• 1 red bell pepper, 1/4-inch dice
• 1 green bell pepper, 1/4 inch dice
• 5 large mushrooms, 1/4-inch dice
• 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 Tobasco)

Directions

1. 1

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

2. 2

   Cook until tender, stirring occasionally, about 7 minutes.

3. 3

   Season to taste with pepper.

4. 4

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

5. 5

   Generously butter shallow 8-cup round baking dish.

6. 6

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

7. 7

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

8. 8

   Pour egg mixture into prepared dish.

9. 9

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

10. 10

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

11. 11

    Serve hot, cutting into wedges.