Baked Eggs With Peppers And Mushrooms - cooking recipe

Ingredients

1 small onion, minced
1 red bell pepper, 1/4-inch dice
1 green bell pepper, 1/4 inch dice
5 large mushrooms, 1/4-inch dice
2 tablespoons unsalted butter
fresh ground pepper
4 ounces colby cheese, shredded
6 large eggs
1 cup heavy cream
1/4 cup milk
1 1/4 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme, crumbled
2 dashes hot pepper sauce (such as Tobasco)

Preparation

Melt butter in medium skillet and add onions,bell peppers and mushrooms.
Cook until tender, stirring occasionally, about 7 minutes.
Season to taste with pepper.
Position rack in center of oven and preheat to 325 degrees.
Generously butter shallow 8-cup round baking dish.
Whisk eggs,cream.milk,salt,cumin,thyme and pepper sauce in large bowl until thoroughly combined.
Set aside 1/3 cup vegetables;add remainder to the egg mixture and whisk until combined.
Pour egg mixture into prepared dish.
Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.
Bake until eggs are just set, about 10 minutes longer.
Serve hot, cutting into wedges.