Cheesy Mushroom Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A Southern breakfast favorite, hominy grits form the base of this hearty egg casserole. Team it with a fresh fruit compote and bran muffins for a terrific brunch. From Ingredients:
3 cups water |
1 cup quick-cooking grits |
3/4 cup cheddar cheese, shredded |
1/8 teaspoon salt |
8 ounces fresh button mushrooms, sliced |
6 ounces fresh portabella mushrooms, sliced |
1/4 teaspoon ground black pepper |
4 ounces prosciutto, thinly sliced & chopped |
2 garlic cloves, minced |
4 egg whites, lightly beaten |
2 eggs, lightly beaten |
snipped fresh parsley (optional) |
Directions:
1. Preheat oven to 350°F Coat a 2-quart rectangular baking dish with cooking spray; set aside. In a large saucepan, bring water to boiling. Gradually stir in grits. Reduce heat to low. Cook, uncovered, for 5 to 7 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup of the cheese and the salt. Spread evenly in the prepared dish.
2. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms and pepper. Cook about 5 minutes or until tender and any liquid is evaporated, stirring occasionally. Add prosciutto and garlic. Cook and stir for 1 minute more. Cool slightly.
3. Add egg whites and eggs to the mushroom mixture; stir to combine. Spread over grits in dish. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 25 to 30 minutes or until heated through and egg mixture is set in center. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.
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