Cheddar and Queso Fresco Vegetarian Breakfast Bake

• 1 (8 ounce) package mushrooms, cleaned and sliced
• 1 cup red bell pepper, chopped
• 12 jalapeno pepper, minced (more if you like)
• 1 tablespoon olive oil
• 12 teaspoon chili powder
• 12 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

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.
3. Set egg mixture aside.
4. Preheat the oven to 300 degrees F.
5. 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.
6. Add the two cheeses to the mushroom-pepper mix and toss together to combine.
7. 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.
8. Bake at 300 degrees for 1 hour; raise oven temperature to 350 degrees and bake for 30 more minutes.

mushrooms, red bell pepper, pepper, olive oil, chili powder, ground cumin, cheddar cheese, queso fresco, eggs, milk, onion, flour

Taken from www.food.com/recipe/cheddar-and-queso-fresco-vegetarian-breakfast-bake-115419 (may not work)