8 oz. fresh white mushrooms, sliced (about 2-1/2 C.)

1 C. sliced onion

1 C. sour cream

1/2 tsp. salt

1 tsp. oregano, ground

1/8 tsp. ground black pepper

4 large eggs

 

Preheat oven to 425 degrees F. In a large skillet over medium heat, cook bacon until crisp, about five minutes. Cool; crumble; set aside. Pour off excess bacon drippings from pan, leaving only about a tsp. Add mushrooms and onion; cook, stirring frequently, until liquids evaporate; set aside to cool. Beat eggs until smooth; add sour cream, eggs, salt, oregano and black pepper. Pour egg mixture into a greased pie pan. Scatter cooled mushroom mixture over eggs; sprinkle with bacon. Bake for 15 minutes. Reduce heat to 300 degrees F; continue to bake until center is set, about 10 minutes longer.

 

Yield:

Calories:

Fat:

Fiber: