Wild Mushroom-Egg Bake

Name: Wild Mushroom-Egg Bake
Total time: 1 h
Yield: Makes 8 servings
Ingredients: About 2 tablespoons butter; 8 ounces fresh morels or oyster mushrooms, cleaned and sliced; 1 ½ cups shredded havarti or jack cheese (about 4 oz.); ½ cup whipping cream; ½ teaspoon dry mustard; ¼ teaspoon minced fresh thyme leaves; ¼ teaspoon salt; ¼ teaspoon pepper; 6 large eggs, lightly beaten

4 Ratings
4 Reviews

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

By Ruth Rush, Coeur d'Alene, ID

This Story Originally Appeared On sunset.com

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Credit: Karen Steffens

Recipe Summary

total:

1 hr

Yield:

Makes 8 servings

Nutrition Info

Ingredients

About 2 tablespoons butter
8 ounces fresh morels or oyster mushrooms, cleaned and sliced
1 ½ cups shredded havarti or jack cheese (about 4 oz.)
½ cup whipping cream
½ teaspoon dry mustard
¼ teaspoon minced fresh thyme leaves
¼ teaspoon salt
¼ teaspoon pepper
6 large eggs, lightly beaten

Directions

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.

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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.

Nutrition Facts

Per Serving:

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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Willwork4food

01/01/2013

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.

DanelleM

11/27/2010

Great easy dish. I used Baby Bella mushrooms.

AnneMocha

06/19/2010

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!

Wiffle

11/14/2008

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.

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Wild Mushroom-Egg Bake

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (4)

All Reviews for Wild Mushroom-Egg Bake

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Wild Mushroom-Egg Bake

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (4)

All Reviews for Wild Mushroom-Egg Bake