Cheddar And Queso Fresco Vegetarian Breakfast Bake

Total Time: 2 hrs 5 mins Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package mushrooms, cleaned and sliced
• 1 cup red bell pepper, chopped
• 1/2 jalapeno pepper, minced (more if you like)
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 4 ounces extra-sharp cheddar cheese, grated
• 4 ounces queso fresco, crumbled
• 4 eggs
• 1 (5 ounce) can evaporated milk
• 1 teaspoon grated onion
• 1 tablespoon flour

Recipe

• 1 saute mushrooms, red bell pepper, jalapeno pepper, chili powder and cumin together in the olive oil for about 5 minutes; set aside.
• 2 meanwhile, combine the eggs, evaporated milk, grated onion and flour; don't beat yourself up about making sure there are no flour lumps in the mixture, a few won't make a difference in the finished dish. set egg mixture aside.
• 3 preheat the oven to 300 degrees f.
• 4 generously grease a 1-1/2 quart baking dish and with a slotted spoon, transfer the mushroom-pepper mix to the baking dish, reserving the cooking juices that have accumulated in the pan. add the two cheeses to the mushroom-pepper mix and toss together to combine. pour the accumulated mushroom-pepper cooking juices into the egg mixture, stir to combine, then pour the egg mixture over the veggies and cheeses in the baking dish.
• 5 bake at 300 degrees for 1 hour; raise oven temperature to 350 degrees and bake for 30 more minutes.