Tim and I have been on the go for most of April – every weekend we’ve had somewhere new to be. Filming and photographing a wedding in Wisconsin, giving a photography workshop for some fabulous Chapel Hill students, a bridal session on Pawley’s Island, an engagement session in Winston Salem, another wedding in Detroit.
This has been one of those months where I keep putting one foot in front of the other, all the while trying not to think too much about all the things I need to accomplish, the places I need to be, or the people I need to please. We were so grateful that Tim was on spring break last week so we had a few days to catch up on work and a few slow mornings to enjoy being at home together. One of those mornings I made this baked egg dish and it was too simple and delicious not to share. It’s perfect for a Sunday afternoon brunch or Saturday morning breakfast! I’m more of a savory breakfast kind of person, so this hit the spot!
You could certainly add other vegetables, cooked sausage or bacon, or mix up whatever kind of cheese you want to use. I’d love to hear how you plan on making this your own!
Baked Eggs with Mushrooms and Garlic
Ingredients
- 1.5 c sliced mushrooms
- 1 clove garlic minced
- 1 Tbs butter
- 1 c grated cheddar or cheese of your choice
- 2 Tbs grated parmesan
- 6-8 eggs
Instructions
- Preheat oven to 400 degrees F
- Melt butter over medium heat in a saute pan. Add sliced mushrooms and cook until softened (6-8 min) Add garlic and cook for 2 more minutes, stirring constantly. Salt and pepper to taste, stir, and pour into a greased gratin dish.
- Add grated cheeses on top of the mushroom and garlic mixture.
- Crack eggs over the top. I wanted my yolks to be a little runny, so I cracked 6 eggs over the top and then whisked two more and poured them in the gaps that the whole eggs didn't fill in. Alternately you could whisk all the eggs and pour them over the top if you'd rather have a fluffy egg bake with a more consistent texture.
- Bake 10-13 min, until eggs are cooked to your liking.