Karen Steffens
Total Time
1 Hour
Makes 8 servings

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.

Ratings & Reviews

DanelleM's Review

November 28, 2010
Great easy dish. I used Baby Bella mushrooms.

Wiffle's Review

November 15, 2008
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

January 01, 2013
Great hit! The whole family enjoyed this. I omitted the mustard and used regular white mushrooms because I have a 9 and 6 year old. I also added an extra egg. I will make again.

AnneMocha's Review

June 19, 2010
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!