Potato & Wild Mushroom Breakfast Bake Recipe

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Potato & Wild Mushroom Breakfast Bake
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 316.11 Kcal (1323 kJ)
Calories from fat 149.58 Kcal
% Daily Value*
Total Fat 16.62g 26%
Cholesterol 143.5mg 48%
Sodium 840.87mg 35%
Potassium 416.77mg 9%
Total Carbs 28.13g 9%
Sugars 8.46g 34%
Dietary Fiber 2.6g 10%
Protein 14.01g 28%
Vitamin C 2mg 3%
Vitamin A 0.7mg 22%
Iron 2.4mg 14%
Calcium 222.9mg 22%
Amount Per 100 g
Calories 161.92 Kcal (678 kJ)
Calories from fat 76.61 Kcal
% Daily Value*
Total Fat 8.51g 26%
Cholesterol 73.5mg 48%
Sodium 430.7mg 35%
Potassium 213.47mg 9%
Total Carbs 14.41g 9%
Sugars 4.33g 34%
Dietary Fiber 1.33g 10%
Protein 7.17g 28%
Vitamin C 1mg 3%
Vitamin A 0.3mg 22%
Iron 1.2mg 14%
Calcium 114.2mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
  • 8

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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