EGGS ST. MICHELLE Makes 6 servings

Ingredients

3 tablespoons butter, divided

2 cups sliced mushrooms (6 ounces)

1 cup chopped onion

1/4 teaspoon Johnny’s Seasoning Salt

2 cups chopped fresh spinach

1/3 cup chopped red bell pepper

1/3 cup chopped green bell pepper

12 eggs

1/4 cup milk

2 tablespoons sour cream

1/2 cup plus 2 tablespoons grated cheddar cheese, divided

1/2 cup plus 2 tablespoons grated havarti cheese, divided

1/2 cup plus 2 tablespoons grated pepper jack cheese, divided

Directions

Preheat oven to 350 degrees. Lightly grease a 7-by-11-inch baking pan; set aside.

Melt 2 tablespoons butter in a skillet; lightly saute mushrooms and onion about 3 to 4 minutes; add Johnny’s Seasoning Salt. Remove from heat and add spinach, and red and green bell pepper; toss and set aside.

In a large bowl, beat together eggs and milk. In a nonstick skillet, melt remaining 1 tablespoon butter. Add egg mixture and cook over medium heat until softly scrambled. Do not overcook. Stir together scrambled eggs, sauteed mushroom mixture, sour cream and 1/2 cup each cheddar, havarti and pepper jack cheeses. Spread into the prepared pan and bake 30 minutes. Sprinkle with remaining 2 tablespoons of cheddar, havarti and pepper jack cheeses; return to oven until melted. Cut into squares and serve hot.