- Calories 184
- Caloriesfromfat 73%
- Protein 9g
- Fat 15g
- Satfat 8.5g
- Carbohydrate 2.4g
- Fiber 0.4g
- Sodium 271mg
- Cholesterol 199mg
Wild Mushroom-Egg Bake
Karen Steffens
This wild mushroom-egg bake is a tasty alternative to scrambled eggs, perfect for lazy weekend mornings.
How to Make It
Step 1
Preheat oven to 325°. In a large frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and cook, stirring often, until lightly browned, about 5 minutes.
Step 2
Butter an 8-inch square baking dish and sprinkle cheese on the bottom. In a small bowl, mix cream, mustard, thyme, salt, and pepper. Pour half the cream mixture over the cheese. Top with mushrooms and eggs. Pour remaining cream mixture over the top. Bake until eggs are set, about 35 minutes.
Step 3
Note: Nutritional analysis is per serving.
Chef's Notes
The soft, creamy texture comes from layering the cream with the eggs rather than beating them together.
DanelleM's Review
Great easy dish. I used Baby Bella mushrooms.
AnneMocha's Review
I made this for a father's day brunch for my father-in-law. It was a hit! I used more fresh thyme than the recipe called for and reconstituted dried oyster mushrooms as they were the only ones I could find. Both my father-in-law and my husband loved it. I would definitely make it again!
Wiffle's Review
This is a great breakfast casserole that I have made for company several times. I used regular mushrooms and cheddar cheese. It's very easy and delicious.
Willwork4food's Review