These make-ahead baked eggs work equally for brunch, a holiday meal, weekday breakfasts or dinner. You can never go wrong with bacon and mushrooms!

Christmas is just over a week away and I am in denial about my state of panic. Presents to buy, holiday meals to plan, house to clean, Christmas tree to decorate...breathe....breathe. One thing I can count on is that I will be making The Pioneer Woman's Maple-Glazed Cinnamon Rolls for Christmas morning, as we do every year. Considering that they are artery-clogging fare (at its absolute best), I will be offering a couple of healthier options, such as my Healthy Yogurt Breakfast Parfait, plenty of fresh fruit and these baked eggs with bacon, mushrooms and sage. The beauty of these individual casseroles is that the majority of the prep can be done the night before. The ramekins are popped into the oven 20 minutes before serving time.

Despite the growing "to-do" list, we are managing to slow down long enough to absorb those magical moments of the holidays. Last night we took the boys to see Santa. With their carefully handwritten wish lists clutched in their hands, they sat upon the red-clad lap, looked shyly into Santa's eyes and talked to him about Nerf guns and Hexbugs. They also promised they were going to listen to their mum and dad everyday. Uh-huh.

Afterwards we meandered through the nearby chocolate store, loading up on butterscotch lollipops and chocolate-covered caramels. The ride home was filled with Christmas carols, though we did have to endure a couple of verses of "Jingle Bells, Batman smells..." You know the one. It was an evening where we could step back from the holiday chaos for a couple of hours and enjoy each other's company. That's really what it's all about. That's the good stuff.

The recipe:
Preheat oven to 400 degrees (unless you are baking these the next day - see directions below.)

Place bacon in a large skillet and cook until browned and crispy. Transfer to a paper towel to drain. Crumble bacon.

Heat olive oil in a large skillet set over medium heat. Add mushrooms and black pepper and cook, stirring occasionally, about 3 minutes. Add chopped sage and cook until mushrooms are tender, an additional 3 to 4 minutes. Add crumbled bacon. Taste and season with salt, to taste.

Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.

In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture.

Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes. A few minutes before the cooking is done, sprinkle the eggs with Parmesan and place back into the oven.

Remove from the oven, transfer the ramekins to plates (make sure they don't slide around) and serve immediately.

Make-ahead: The night before, you can make the mushroom, sage and bacon mixture and prepare the egg mixture. Place the mushroom mixture in the prepared ramekins. Cover and chill the ramekins and the egg mixture. In the morning, pour the egg mixture over the mushrooms and bake as directed.

Other make-ahead breakfast recipes:

Cookin' Canuck's Smoked Salmon Egg Casserole Potatoes & Dill
Cookin' Canuck's Baked Crepes with Sun-Dried Tomato Sausage, Zucchini & Mascarpone Cheese
Two Peas and Their Pod's Baked Eggnog French Toast
My Kitchen Addiction's Chicken Sausage & Egg Casserole
Everyday Occasions' French Toast Souffle

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Make-Ahead Baked Eggs with Bacon, Mushrooms & Sage

These make-ahead baked eggs work equally for brunch, a holiday meal, weekday breakfasts or dinner. You can never go wrong with bacon and mushrooms!

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Pork Recipes

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Calories: 265kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

4 slices bacon
2 tablespoons olive oil
16 ounces crimini or white mushrooms diced
½ teaspoon freshly ground black pepper
3 tablespoons chopped fresh sage
salt to taste
4 eggs
4 egg whites
6 tablespoons water
¼ grated Parmesan cheese

Instructions

Preheat oven to 400 degrees.
Place bacon in a large skillet and cook until browned and crispy. Transfer to a paper towel to drain. Crumble bacon.
Heat olive oil in a large skillet set over medium heat. Add mushrooms and black pepper and cook, stirring occasionally, about 3 minutes.
Add chopped sage and cook until mushrooms are tender, an additional 3 to 4 minutes. Add crumbled bacon. Taste and season with salt, to taste.
Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.
In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture.
Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes. A few minutes before the cooking is done, sprinkle the eggs with Parmesan and place back into the oven.
Remove from the oven, transfer the ramekins to plates (make sure they don't slide around) and serve immediately.
Make-ahead: The night before, you can make the mushroom, sage and bacon mixture and prepare the egg mixture. Place the mushroom mixture in the prepared ramekins. Cover and chill the ramekins and the egg mixture. In the morning, pour the egg mixture over the mushrooms and bake as directed.

Nutrition

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