These Mixed Mushroom Egg Bakes are a delightful and savory breakfast option. Packed with earthy mushrooms, sweet bell peppers, and cheesy goodness, they are perfect for a leisurely brunch or a quick weekday breakfast.
Ingredients: 6 large eggs. 1 cup mixed mushrooms, sliced. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup shredded cheddar cheese. 1/4 cup milk. 1 tablespoon olive oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon garlic powder. Cooking spray.
Instructions: Preheat your oven to 350F 175C. In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and saut until softened, about 5 minutes. Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes, until they begin to brown. Remove from heat and set aside. In a bowl, whisk together the eggs, milk, salt, black pepper, dried thyme, and garlic powder. Spray individual ramekins or a baking dish with cooking spray. Evenly distribute the sauted mushrooms, onions, and bell peppers into the ramekins or baking dish. Pour the egg mixture over the vegetables in each ramekin or the baking dish. Sprinkle shredded cheddar cheese on top of each egg bake. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops are lightly golden brown. Remove from the oven and let them cool slightly before serving. Garnish with fresh herbs or additional cheese if desired. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
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