Make Ahead Canadian Bacon And Mushroom Egg Bake Recipe

Ingredients

3

tablespoons vegetable oil

1/2

cup chopped onions

1

package (8 oz) sliced baby portabella mushrooms

1/2

teaspoon dried thyme leaves

1/4

teaspoon salt

1/4

teaspoon pepper

2

cups packed baby arugula, chopped

8

eggs

3/4

cup milk

1/2

                        cup Original Bisquick™ mix

1

package (6 oz) Hormel® Black Label® Thin Cut or Thick Cut Canadian Bacon, cut into 1/2-inch pieces

1

cup shredded Italian cheese blend (4 oz)

1/2

cup shredded Parmesan cheese

Preparation

Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook onions in oil about 2 minutes, stirring occasionally, until tender. Add remaining 1 tablespoon oil, the mushrooms, thyme, salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until mushrooms are tender and browned. Add arugula; cook about 1 minute or until starting to wilt.

In large bowl, beat eggs, milk and Bisquick mix until mixed well. Stir in onion mixture, Canadian bacon and cheeses; pour into baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Uncover, and bake 30 to 38 minutes or until edges are golden brown and knife inserted in center comes out clean. Cool 5 minutes before serving.

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