Ingredients
14 bacon strips, chopped1 pound sliced fresh mushrooms1/2 cup chopped green pepper8 green onions, thinly sliced1 jar (2 ounces) diced pimientos, drained2 tablespoons sherry, optional12 large eggs1-1/2 cups 2% milk3/4 teaspoon dried thyme3/4 teaspoon seasoned salt1/2 teaspoon ground mustardDash dill weed4 cups shredded Gruyere or Swiss cheese, divided
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated.
In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting .
