Rating: 5 stars
4 Ratings
  • 5 star values: 4
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  • 1 star values: 0

This wild mushroom-egg bake is a tasty alternative to scrambled eggs, perfect for lazy weekend mornings. 

Ruth Rush, Coeur d'Alene, ID
This Story Originally Appeared On sunset.com

Gallery

Credit: Karen Steffens

Recipe Summary

total:
1 hr
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

184 calories; calories from fat 73%; protein 9g; fat 15g; saturated fat 8.5g; carbohydrates 2.4g; fiber 0.4g; sodium 271mg; cholesterol 199mg.
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