Description
30-Minute Mushroom Swiss Egg Bake is a rich, savory, and protein-packed breakfast dish featuring sautéed mushrooms, Swiss-style cheese, and a creamy baked egg custard. Perfect for brunch or meal prep.
Ingredients
- 2 tbsp fresh thyme (or 2 tsp dried thyme)
- 8 oz mixed mushrooms, sliced
- 1/3 cup minced shallot
- Butter or cooking spray (for greasing)
- 2 tbsp extra-virgin olive oil
- 1/2 cup shredded mozzarella or Gruyère cheese
- 3/4 cup whole milk
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 6 large eggs
Instructions
- Preheat oven to 400°F and grease ramekins or a baking dish.
- Sauté shallots in olive oil for 3 minutes until soft.
- Add mushrooms and salt; cook until browned and moisture evaporates.
- Stir in thyme and cook briefly, then remove from heat.
- Whisk eggs, milk, salt, and pepper until smooth.
- Divide mushroom mixture into ramekins and top with cheese.
- Pour egg mixture over mushrooms and fill 3/4 full.
- Bake 20–25 minutes until set but slightly jiggly in the center.
- Rest 2–3 minutes before serving warm.
Notes
- Do not overbake to keep custard texture soft.
- Best served fresh, but can be refrigerated and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Bake
- Cuisine: American