Mushrooms, crispy prosciutto, Parmesan, and lots of fresh herbs make this a hearty and tasty breakfast. It's pretty easy to put together and makes for a fun change of pace when you're bored of the regular everyday eggs and toast!
Ingredients
•1 Pillsbury Pie Crust
•1 tsp olive oil
•4 oz shiitake mushrooms
•4 oz cubed prosciutto*
•1/2 tsp dried thyme
•5 eggs
•3 oz basil, sliced into ribbons
•1/4 cup green onion, thinly sliced
•1/2 cup grated parmesan(reserve 1/4 cup for topping)
•1/2 tsp paprika
•1/2 tsp garlic powder
•Cracked black pepper to taste
Instructions
1. Unroll crust onto a pie plate, poke a few holes with a fork, and bake crust for 20 minutes on the middle rack at 350°F.
2. Sauté mushroom and prosciutto in olive oil until browned and crispy.
3. Whisk eggs, basil, green onion, 1/4 cup parmesan, seasonings, and mushroom-prosciutto mixture in a bowl. Immediately pour into hot pie crust.
4. Top with remaining 1/4 cup grated parmesan and bake 25-30 minutes or until eggs are set and the top is golden.
*If you can't find cubed prosciutto, thin sliced prosciutto or bacon works too.
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