September 12, 2013

Mushroom, Bacon & Egg Breakfast Bake

Breakfast Bake

One of the challenges I’ve been enjoying in my year exploring mushrooms with Sargento is incorporating them in to every meal of the day. Mushrooms, I find, are very flavorful in savory meals for lunch and dinner. Grilled cheeses, sauces, and soups taste amazing with a little or a lot of mushroom umami flavor. Breakfast, however, other than stirred into eggs, can be a little more difficult. We know mushrooms taste great in quiche or frittatas, but…what else? Can they be incorporated differently? I wanted to try pairing them with salty bacon, a fried egg, and some delicious cheese. But instead of the ubiquitous quiche I deconstructed it into an easy breakfast bake.

One of my chief reasons for this is that I simply don’t have time to bake up a quiche on any given school day. I do, however, have time to make an easy breakfast bake. To take this one over the top I decided to use portabello mushrooms, give them a quick dredge in breadcrumbs, and bake them until crispy alongside bacon and eggs!

The best part about this dish is that I can easily bread the mushrooms in advance if necessary. Then, the next morning, I bake everything up in a jiffy without much concern. This dish actually came together very easily and taste amazing when sprinkled with some shredded Sargento Pepper Jack. We loved the hint of spice. However, if you don’t want that, you could easily use regular mozzarella or Parmesan instead.

All in all we agree that this is a new family favorite. It is great for weekends or weekdays and is ideal for serving a hungry crowd!

(Disclosure: This post is sponsored by Sargento. The recipes, photographs, and opinions, are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

Recipe

 Mushroom, Bacon & Egg Breakfast Bake

Ingredients

8 pieces bacon
4 portabello mushroom caps, cleaned and sliced
½ cup flour
2 eggs, beaten for breading
1 cup Panko breadcrumbs
4 large eggs for the dish
1 pinch kosher salt
1 pinch freshly cracked black pepper
¼ cup shredded Sargento Pepper Jack cheese

Instructions

1. Preheat the oven to 450 degrees F. Layer the bottom of a large rimmed baking pan with parchment paper and lay the bacon slices evenly on top of it. Bake them for about 10-12 minutes, flipping once or twice as needed until crispy.

2. While the bacon is baking set up a breading station. Dredge the mushroom slices in the flour, followed by the egg, and, finally, the Panko breadcrumbs. (The mushroom slices can also be breaded in advance and store in the fridge overnight covered in plastic wrap.)

3. Remove the bacon to a plate lined with paper towels. Drain almost all the fat out of the pan, leaving only about one tablespoon. Place the mushroom slices evenly in the pan and bake for about 15 minutes, flipping once at the halfway mark until crispy and golden on both sides.

4. Remove the pan from the oven and gently break the eggs over the mushroom and sprinkle with salt and pepper. Return the pan to the oven and bake for about 5 more minutes, or until desired doneness. Then remove the pan from the oven and immediately sprinkle the cheese over everything. It should immediately melt over the eggs and mushrooms. Serve the eggs and mushrooms on plates over the bacon slices!

Naptime Notes

Naptime Recipe Serving ideas

To complete this meal be sure to serve up slices of crispy toast and a bloody mary (for the adults) on the side! You can also make this without breaded the mushrooms if desired.

Naptime Stopwatch

20 minutes prep time, about 20 minutes baking time

Naptime Reviews

A delicious and easy breakfast bake that everyone loves.

 

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