Type what you have

Ingredients

• ✓ mushroom
• pork sausage
• cream cheese
• cayenne pepper
• parsley
• crescent roll dough

Instructions

1. 1 Crumble the sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and mix in the cream cheese, cayenne pepper, parsley and mushrooms. Remove from the heat, and allow to cool. Chill in the refrigerator for about 1 hour.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Unroll the crescent roll dough, and separate at the perforations. Stretch each one out as large as you can without breaking, and place a large spoonful of the sausage mixture at the large end. Wrap up like a diaper: fold in the sides, and roll towards the point. Press any openings together to seal. Place on a baking sheet.
4. 4 Bake for 16 to 20 minutes in the preheated oven, until golden brown.

By Kathi Harrison Smith

Ingredients

• ✓ mushroom
• olive oil
• bacon
• onion
• spinach
• egg
• feta cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease 12 muffin cups with olive oil.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain.
3. 3 Saute onion, spinach, and mushrooms in the same skillet until onions are soft, 5 to 10 minutes. Remove from heat and cool slightly.
4. 4 Blend onion mixture in a blender until smooth. Beat onion mixture, eggs, feta cheese, and bacon together in a bowl until batter is well-combined. Pour batter into prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

By Chris Denzer

Ingredients

• ✓ mushroom
• vegetable oil
• half-and-half
• egg
• salt
• pepper
• white bread
• ham
• cheddar cheese
• scallion

Instructions

1. 1 Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
2. 2 Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
3. 3 Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
4. 4 Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ mushroom
• butter
• margarine
• green pepper
• red pepper
• onion
• egg
• water

Instructions

1. 1 Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
2. 2 While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
3. 3 When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
4. 4 To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
5. 5 Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
6. 6 Cut into wedges and serve.

By Egg Farmers of Ontario

Ingredients

• ✓ mushroom
• egg
• corned beef hash
• tomato
• green bell pepper
• green onion
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Lightly beat eggs in a large mixing bowl. Add corned beef hash and stir to break up chunks. Mix in tomato, green pepper, mushrooms, green onion, salt, and pepper. Transfer mixture to prepared baking dish.
3. 3 Bake in preheated oven until veggies have softened and eggs are set, 15 to 20 minutes.
4. 4 Let sit several minutes before cutting into squares and serving.

By sanzoe

Ingredients

• ✓ mushroom
• turkey sausage
• onion
• green pepper
• garlic
• egg
• milk
• biscuit baking mix
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
2. 2 Place a large skillet over medium heat, and cook and stir the turkey sausage, onion, green bell pepper, mushrooms, and garlic until the turkey is no longer pink, about 8 minutes. Spread the turkey mixture into the prepared pie plate.
3. 3 Beat the eggs in a bowl with the milk, and stir in the biscuit mix. Pour the mixture over the turkey mixture in the pie dish. Sprinkle with Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese topping is browned and the pie filling is thickened and bubbling, about 30 minutes.

By VTMOM13

Ingredients

• ✓ mushroom
• bacon
• hash brown
• green bell pepper
• red bell pepper
• onion
• egg
• sour cream
• velveeta cheese

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
3. 3 Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
4. 4 Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
5. 5 Bake 40 min. or until center is set and casserole is heated through.

By VELVEETA Cheese

Ingredients

• ✓ mushroom
• russet potato
• roast beef
• onion
• green bell pepper
• vegetable oil

Instructions

1. 1 Place potatoes on a microwave-safe plate and prick skins with a fork. Cook in the microwave until slightly tender, 7 to 8 minutes. Cut into 1-inch cubes.
2. 2 Combine potatoes, roast beef, onion, green bell pepper, and mushrooms in a bowl.
3. 3 Preheat an electric skillet to 350 degrees F (175 degrees C). Coat with oil.
4. 4 Spread potato mixture evenly in the skillet. Let cook, without stirring, until browned, about 5 minutes. Flip and continue cooking until second side is crisp, about 5 minutes more.

By IVPLAY

Ingredients

• ✓ mushroom
• butter
• egg
• milk
• crabmeat
• swiss cheese

Instructions

1. 1 Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to a plate. Remove skillet from heat.
2. 2 In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
3. 3 Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto a large plate.

By Esmee Williams

Ingredients

• ✓ mushroom
• butter
• green bell pepper
• onion
• parsley
• egg
• milk
• salt
• black pepper
• cheddar cheese
• black bean

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.
2. 2 Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir bell pepper, mushrooms, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
3. 3 Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk together melted butter, eggs, milk, salt, and pepper in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
4. 4 Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.

By LucyFitz46

Ingredients

• ✓ mushroom
• egg
• bacon
• cheddar cheese
• onion
• bell pepper
• black pepper
• paprika
• garlic powder
• salt

Instructions

1. 1 Put eggs, bacon, Cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. Shake vigorously until thoroughly mixed. Squeeze out any excess air and reseal.
2. 2 Bring a pot of water to a boil. Place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. Remove bag using tongs or a large strainer. Carefully open bag and roll omelet onto a plate.

By Stephanie Dodson

Ingredients

• ✓ mushroom
• cottage cheese
• egg
• all-purpose flour
• onion
• butter
• salt
• black pepper
• cheddar cheese
• spinach

Instructions

1. 1 Mix cottage cheese, eggs, flour, onion, butter, salt, and pepper together in a bowl. Mix in Cheddar cheese, mushrooms, and spinach.
2. 2 Transfer the mixture to a slow cooker. Cook, covered, on Low until eggs are set, 6 to 8 hours.

By ajancooks

Ingredients

• ✓ mushroom
• butter
• green onion
• egg
• milk
• salt

Instructions

1. 1 Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
2. 2 While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
3. 3 Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

By Mimi1989

Ingredients

• ✓ mushroom
• butter
• egg
• cottage cheese
• monterey jack cheese
• butter
• all-purpose flour
• spinach
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
2. 2 Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
3. 3 Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.

By Karen Hibbert

Ingredients

• ✓ mushroom
• butter
• garlic
• salt
• black pepper
• butter
• firm white bread
• wheat bread
• egg
• cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
3. 3 Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
4. 4 Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
5. 5 Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

By Kathy Midkiff Goins

Ingredients

• ✓ mushroom
• ground pork sausage
• butter
• green onion
• egg
• cottage cheese
• monterey jack cheese
• green chile pepper
• all-purpose flour
• baking powder
• salt
• butter

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. 2 In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. 4 In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. 5 Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

By KNITWIT

Ingredients

• ✓ mushroom
• white bread
• cheddar cheese
• bacon
• egg
• half and half
• mustard

Instructions

1. 1 Gather all ingredients
2. 2 Toss cubed bread, cheese, mushrooms, and bacon together in a large bowl; pour into a 9x13-inch baking dish.
3. 3 Whisk eggs, half-and-half, and mustard together until smooth; pour evenly over bread mixture.
4. 4 You can bake the strata straightaway but for better results, cover the dish with plastic wrap and refrigerate overnight. When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Remove plastic wrap from the baking dish; bake strata in the preheated oven until eggs are set and top is golden brown, about 1 hour. Let stand for 10 minutes before serving.

By Serenity

Ingredients

• ✓ mushroom
• bacon
• green onion
• salt
• black pepper
• egg
• cottage cheese

Instructions

1. 1 Cook and stir bacon in a small nonstick skillet over medium heat until browned, 4 to 5 minutes. Transfer bacon to a paper towel-lined bowl, reserving bacon grease in a small bowl.
2. 2 Return the skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Cook mushrooms and green onions in hot bacon grease until lightly browned, 3 to 4 minutes. Season with salt and pepper. Transfer to a small bowl and keep warm.
3. 3 Return the skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Add beaten eggs and scramble until cooked through, 2 to 3 minutes. Season with salt and pepper. Remove from heat and keep warm.
4. 4 Place cottage cheese into a microwave-safe bowl. Heat on 50% power until warm, 60 to 90 seconds, stirring halfway through. Drain any liquid that has been released and transfer cottage cheese into one side of a single-serving bowl. Place scrambled eggs into the other side of the bowl. Top with mushroom mixture and bacon.

By France Cevallos

Ingredients

• ✓ mushroom
• crouton
• pork sausage
• egg
• milk
• cream of mushroom soup
• spinach
• cheddar cheese
• monterey jack cheese
• mustard
• parsley

Instructions

1. 1 Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
2. 2 In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
3. 3 The next morning, preheat oven to 325 degrees F (165 degrees C).
4. 4 Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

By Shannon Marie

Ingredients

• ✓ mushroom
• cooking spray
• onion
• green bell pepper
• salt
• black pepper
• egg white substitute

Instructions

1. 1 Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray. Sprinkle onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
2. 2 Microwave on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High.
3. 3 If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.

By DONNA

Ingredients

• ✓ mushroom
• ground pork sausage
• egg
• cream of mushroom soup
• milk
• potato round
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Cook sausage in a skillet over medium-high heat until evenly browned. Drain and set aside.
3. 3 Beat eggs, soup, and milk together in a large bowl. Stir in sausage and mushrooms.
4. 4 Add to the prepared baking dish. Stir in frozen potato rounds.
5. 5 Bake in the preheated oven until the center is set and the casserole reaches 160 degrees F (71 degrees C), 45 to 50 minutes. Sprinkle with cheese, and bake until the cheese melts, about 10 minutes more.

By SCHULES

Ingredients

• ✓ mushroom
• bacon
• butter
• margarine
• egg
• tomato
• soda bread

Instructions

1. 1 Lay bacon slices in a single layer in a large skillet. Fry over medium heat until starting to brown. Fry on both sides. Remove from the pan, but save the grease.
2. 2 Add butter to the skillet and melt. Crack eggs into the pan, being careful not to break the yolks. Place tomato slices, mushrooms, and bread into the skillet, keeping everything separate. Fry gently, stirring mushrooms and tomatoes occasionally. Flip bread to brown on both sides.
3. 3 When egg whites are set but the yolks are still runny, dish half of everything onto each of two warmed plates and serve immediately.

By jenn

Ingredients

• ✓ mushroom
• cream cheese
• egg
• almond flour
• almond milk
• yellow bell pepper
• onion
• spinach
• egg
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine cream cheese, eggs, almond flour, and almond milk in a blender. Blend until smooth, 30 seconds to 1 minute.
2. 2 Heat an 8-inch nonstick skillet over medium heat for about 2 minutes. Pour in 3 tablespoons of crepe batter and swirl until it covers the bottom of the skillet. Cook until lightly browned, about 1 minute per side. Transfer to a plate to cool and cover with parchment paper or a paper towel. Repeat until you have cooked 4 crepes.
3. 3 Cook pepper and onion in the same skillet until onions are translucent, about 3 minutes. Add spinach and mushrooms and cook until spinach is slightly wilted, 2 to 3 minutes. Add eggs; season with salt and pepper. Scramble until eggs reach desired consistency, about 2 minutes. Top with Cheddar cheese.
4. 4 To assemble the crepe: Place scrambled egg mixture down the center of 2 crepes and fold over from each side. Reserve remaining crepes for later use.

By Paula

Ingredients

• ✓ mushroom
• bacon
• egg
• light cream
• nutmeg
• salt
• pepper
• spinach
• onion
• swiss cheese
• cheddar cheese
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
4. 4 Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.

By Justin Chron

Ingredients

• ✓ mushroom
• butter
• onion
• green bell pepper
• tomato
• caper
• egg
• bread

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Cook and stir mushrooms, onion, and bell pepper in hot butter until soft, about 5 minutes. Add tomatoes and capers; bring to a simmer.
2. 2 Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes.
3. 3 Spoon egg mixture over toast.

By cassiopeia222

Ingredients

• ✓ mushroom
• egg
• ham
• cheddar cheese
• tomato
• onion
• green bell pepper
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs.
3. 3 Open the bag, and add ham, Cheddar, tomato, mushrooms, onion, bell pepper, and salsa. Squeeze out as much of the air as you can and seal the bag again.
4. 4 Bring a large pot of water to a boil. Place the bag (up to 8 bags at a time) into the boiling water. Cook for exactly 13 minutes.
5. 5 Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

By Mary Ann Lackey

Ingredients

• ✓ mushroom
• olive oil
• onion
• green bell pepper
• egg
• milk
• tomato
• cheddar cheese

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add mushrooms, onions, and peppers; sauté until onions translucent.
2. 2 Whisk eggs and milk together in a bowl; add to skillet, then stir in tomatoes. Cook until eggs set, mixing in cheese when eggs almost done. Serve immediately.

By EIORE

Ingredients

• ✓ mushroom
• butter
• garlic
• spinach
• egg
• salt
• black pepper
• cream cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add mushrooms and garlic; cook and stir until garlic fragrant, about 1 minute. Add spinach; cook until wilted, 2 to 3 minutes.
2. 2 Stir in eggs; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture; cook until cream cheese starts to soften, about 5 minutes.

By Kel Kel

Ingredients

• ✓ mushroom
• bread
• butter
• onion
• green bell pepper
• ham
• egg
• milk
• mustard
• worcestershire sauce
• salt
• black pepper
• hot pepper sauce
• mexican cheese blend
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes in a 8x12-inch casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms, onion, and green pepper; cook and stir until starting to soften, about 5 minutes. Stir in ham until heated through, 2 to 3 minutes. Remove from heat.
3. 3 Whisk eggs and milk together in a separate bowl; mix in mustard, Worcestershire sauce, salt, pepper, and hot sauce. Stir in mushroom-ham mixture and cheeses. Pour into the casserole dish. Stir well to moisten the bread cubes. Cover baking dish with foil.
4. 4 Bake in the preheated oven until eggs are set, about 25 minutes. Uncover and continue baking until top starts to brown, about 5 minutes more.

By cheryl

Ingredients

• ✓ mushroom
• bread
• green bell pepper
• cheddar cheese
• onion
• ham
• egg
• milk

Instructions

1. 1 Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

By Amy Schmelzer