My hens are happy and laying lots of eggs -- so I couldn't think of a better way to use their bounty with an egg bake!
This versatile egg and mushroom casserole can be served warm from the oven or at room temperature. It’s suitable as a main course for brunch, lunch or even supper. You can also cut it into small bites to serve on a buffet or to serve with apéro (loosely translated from French, is Happy Hour or a beverage (apéritif) before lunch or dinner).
Here’s what you will need:
4 Tbl Olive Oil, divided, plus more for the dish
1 medium yellow Onion, chopped
12 oz Mushrooms (foraged or store bought – my favorites include porcini, shiitake, maitake) any combination will work
4 Scallions, white and green parts, chopped
1 Garlic clove, finely chopped
12 large Eggs
½ cup Sour Cream or crème fraiche
1 cup shredded Cheese (chedder or a mix of chedder, Swiss, Parmesan)
3 Tbl chopped fresh hers (parsley, dill, thyme, chives or any combination you like)
½ tsp Salt or to taste
Freshly ground Black Pepper, to taste
8 oz Sausage, cooked and crumbled (optional)
Let’s get cooking!
Heat the oven to 350 degrees Fahrenheit and generously oil a 9x13 inch baking dish.
Heat 2 Tbl of the oil in a medium skillet over medium heat.
Add onion, season with salt and pepper, and sauté, stirring occasionally, until tender and golden, about 5 minutes.
Transfer to a bowl, scraping the skillet with a silicone spatula, and return it to the heat.
Add the remaining olive oil and the mushrooms, season with salt and pepper, and sauté until tender and beginning to brown, about 4 minutes.
Stir in the scallions and garlic and continue to sauté until fragrant, another 30 seconds or so.
Add the mushroom mixture to the onions.
Whisk the eggs and sour cream until well combined and slightly frothy.
Stir in the cooked vegetable, cheese and herbs.
Season with ½ tsp salt (or to taste) and several grinds of black pepper.
Pour into the baking dish. If using the sausage, scatter it over the surface (this ensures that it will be evenly distributed).
Bake until the top is puffed and golden and the center jiggles only slightly when you shake the pan, 25-30 minutes.
Cut into squares and serve warm or at room temperature.
Notes:
You can essentially use whatever cheese you have in the refrigerator…experiment and see what your favorite combination is! For an even cheesier bake, add an extra ½ cup grated or crumbled cheese.
For a make-ahead option, assemble the casserole and refrigerate overnight before baking. You may need to add a few minutes to bake time to offset the chill.
For min egg bakes, pour the mixture into 18-20 well-greased muffin tins. Reduce the baking time to 12-15 minutes.
Enjoy!
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