- 8 Slices bacon.
- ½ Green pepper.
- ½ Onion.
- 7 Oz mushrooms.
- 2 Cups grated cheddar cheese.
- 8 Eggs.
- 1/2 Cup 18% reduced fat cream
- Black pepper.
Chop onion and pepper into thin julienne strips. Wash mushrooms and cut into slices.
Chop bacon slices into sticks.
Preheat the oven to 356°F.
Melt a nut of butter along with two tablespoons of olive oil in a 10″ Magefesa Fit fry pan over medium low heat. Stir in the chopped bacon, increase the heat and sauté until crispy. Drain and reserve.
Add onion and peppers to the pan and cook in the bacon fat for a few minutes until the onion is transparent and tender.
Incorporate sliced mushrooms to pan and continue cooking altogether for about 5 more minutes. Season with salt and pepper to taste.
Place the eggs, cream and grated cheese in a bowl. Add salt and pepper to taste and stir gently, just enough to mix in the ingredients.
Distributed the sautéed mushrooms into four individual clay casseroles, follow with the sautéed bacon and then pour part of the egg cream and cheese mixture into each casserole. Top with a bit of shredded cheddar cheese.
Place casseroles in the oven and bake at 350 °F for 25 minutes, or until mixture gets the desired texture.