Wisconsin Breakfast Casserole
- 12 eggs
- 6 tablespoons butter. divided
- 2 cloves garlic, minced
- half onion, finely chopped
- 2 sprigs thyme
- 8 ounces mushrooms, sliced
- 1.5 cups cream sauce, made with whole milk, warm
- 3/4 cup sharp cheddar, grated
- 1/2 cup cornflakes
- 1 tablespoon chives
- Scramble eggs in 3 T. butter.
- Melt other 3 T. butter and saute onions and garlic until soft. Add thyme and cook a few more minutes. Season with salt and pepper. Add mushrooms and cook until most of the liquid from the mushrooms has evaporated. This will take a surprisingly long time, up to 15 minutes. The mushrooms should still be soft and the taste will be rich.
- Lightly butter a small casserole dish. Layer scrambled eggs, mushrooms, grated cheese, cream sauce. Sprinkle cornflakes over the top (You want them to remain crisp.) Bake at 325 for 20 minutes, just to warm through. Sprinkle with chives before serving.
eggs, butter, garlic, onion, thyme, mushrooms, cream sauce, cheddar, cornflakes, chives
Taken from food52.com/recipes/15168-wisconsin-breakfast-casserole (may not work)