Mushroom-and-Egg Casserole

4 slices prosciutto (about 1-1/2 ounces) or bacon (turkey bacon)
8 scallions or green onions, thinly sliced (about 2/3 cup)
1 tablespoon butter or margarine
1 pound fresh shiitake* and/or button mushrooms, sliced
8 eggs or egg substitute
1 cup milk (skim)
1/8 teaspoon pepper
2-1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)

1. In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
2. Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
3. In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.
4. Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.
*Note: Remove and discard the tough stems from the shiitake mushrooms before slicing them.

Makes 6 servings
Prep: 20 minutes
Cook: 35 minutes