Potato & Wild Mushroom Breakfast Bake

• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 cup wild mushroom, sliced
• 3 cups fresh shredded potatoes or 3 cups frozen hash brown potatoes
• 1 cup frozen corn
• 1 cup cheddar cheese, shredded
• 4 eggs
• 12 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper

1. Heat olive oil and balsamic vinegar in skillet.
2. Add mushrooms and cook till tender, about 8 minutes.
3. Set aside.
4. Press potatoes onto bottom and up sides of greased 9" pie plate.
5. Bake at 425F for 25 minutes, until lightly browned.
6. Combine corn, cheese, and cooked mushrooms.
7. Spoon into potato crust.
8. Combine eggs, milk, salt and pepper.
9. Pour over vegetables in crust.
10. Bake at 350F until set and golden, about 40 minutes.
11. Let stand 10 minutes before serving.

olive oil, balsamic vinegar, wild mushroom, potatoes, frozen corn, cheddar cheese, eggs, milk, salt, pepper

Taken from www.food.com/recipe/potato-wild-mushroom-breakfast-bake-146069 (may not work)