Mushroom egg bake

I went off frittatas for a bit – I think that I’d just had too many of them. This is a particularly tasty one.

  • About 2 tablespoons butter
  • 1 lb mushrooms, cleaned and sliced
  • 3 cloves garlic, minced
  • 1 breakfast sausage, chopped (mine was about the size of an Italian sausage, but smoked, so not what I’m used to seeing called a breakfast sausage, but that’s what the sign at the farmer’s market said)
  • 1 1/2 cups shredded cheese (I used some random cheese that had dried out a bit)
  • 1/2 cup whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large eggs, lightly beaten

Preparation

  1. Preheat oven to 325°. In a large frying pan over medium heat, melt 2 tablespoons butter. Add mushrooms and cook, stirring often, until browned, about 20 minutes. Reduce heat or add a splash of water if you need to to prevent it from burning. Add the garlic and continue cooking for a few minutes. Season to taste with salt and pepper.
  2. Butter an 8-inch square baking dish and spread mushroom mixture on the bottom. In a small bowl, mix cream, eggs, salt, and pepper. Pour the cream mixture over the mushrooms. Top with the cheese. Bake until eggs are set, about 35 minutes.
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