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Wild Mushroom-Egg Bake





Total Time
1 hr

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

Wild Mushroom-Egg Bake




Karen Steffens
  About 2 tablespoons butter
 8 ounces fresh morels or oyster mushrooms, cleaned and sliced
 1 1/2 cups shredded havarti or jack cheese (about 4 oz.)
 1/2 cup whipping cream
 1/2 teaspoon dry mustard
 1/4 teaspoon minced fresh thyme leaves
 1/4 teaspoon salt
 1/4 teaspoon pepper
 6 large eggs, lightly beaten
Step 1
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
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
3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories184
% Daily Value *
Total Fat 15g20%

Saturated Fat 8.5g43%
Cholesterol 199mg67%
Sodium 271mg12%
Total Carbohydrate 2.4g1%

Dietary Fiber 0.4g2%
Protein 9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.