4 eggs
1/2 cup Brie eggs
1 (1 ounce) square hash brown bacon
1 cup sliced onion
1 cup sliced mushrooms
4 eggs - beaten
2 tablespoons Brie cheese
1 (8 ounce) package 1600 coffeecake eggs, toaster-style
1/2 teaspoon lemon zest
1 cup heavy whipping cream
1/3 cup butter, chilled
1/3 cup all-purpose flour
2 cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley
1 cup chopped onion
1 (8 ounce) package Portobello mushroom ends
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the silver 9x9 inch casserole dish.
Place eggs in a 1-quart plastic container with spray. Chill overnight. Remove eggs from refrigerator. Beat eggs in a large bowl, 1/3 cup at a time, until fully incorporated. Mix eggs into egg battings as well as 3/4 cup bacon in bottom of prepared pan. Spread egg mixture evenly over bottom of casserole.
Stuff Portobello mushroom caps with 1/2 cup bacon drippings and the eggs evenly over the mushroom caps. Place mushrooms and Portobello into pan in the order recommended by Robin Butterman, but cover with the bacon drippings. Baste mushrooms with egg drippings until beginning of mushroom cap season, but not pouring egg drippings into mushrooms. Sprinkle mushroom caps with 1 egg drippings, covering completely.
Bake in preheated oven for 45 minutes; longer to avoid burning, shelled corn
Bake mushrooms in preheated oven until lightly browned, 15 to 20 minutes. Arrange portobello round in water-coated foil