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
Make-Ahead Baked Eggs with Bacon, Mushrooms & Sage
Ingredients
- 4 slices bacon
- 2 tablespoons olive oil
- 16 ounces crimini or white mushrooms diced
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh sage
- salt to taste
- 4 eggs
- 4 egg whites
- 6 tablespoons water
- 1/4 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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Elpiniki says
They look so lovely!
Nice finding you…
my-greek-cooking.blogspot.com
Belinda @zomppa says
Is it really only a week away? Dang – SO not ready!
Belinda @zomppa says
But I am such a fan of make-ahead eggs!
Katrina @ Warm Vanilla Sugar says
Such a great idea! Especially over this busy holiday 🙂
Rachel @ Not Rachael Ray says
Oh yum, what a perfect Christmas morning recipe!
Mushrooms Canada says
Genius! And so simple too! I am also starting to panic about my lack of preparedness… I am finally going to get my tree up tomorrow… hopefully… fingers crossed…
– Brittany
Marina {YummyMummyKitchen.com} says
make-ahead is the way to go for us busy mommies! This looks great!
brandi says
these would be perfect for a holiday breakfast! i may just try them with family this year.
Rachel @ Baked by Rachel says
Healthier options?! Nonsense 😉 It’s the perfect time to indulge a little.
Rachel says
The Hex bugs totally creep me out. They are always rumbling around the house making me jump.
Oh and thanks for reminding me to get some fresh fruit for Christmas morning.
Nicole, RD says
These are perfect for weekend guests! Thanks!
Asiya @ Chocolate & Chillies says
Looks fantastic!
Barbara | Creative Culinary says
It’s not your fault I haven’t eaten yet today but it is your fault that I’m now starving for this dish. Would be a perfect breakfast!
Yadsia @ShopCookMake says
This is my kind of meal. Simple and comforting. Love it .
Winnie says
Love all the flavors in here, and love how you can prep everything in advance. Perfect.
Melissa says
Hi Dara, Melissa here from Food Bloggers of Canada. I’m just popping by to say hello and to let you know we’ve added you to our Membership Directory. Welcome aboard! We’re thrilled to have another “away from home” Canadian join us and I’m partial to fellow Vancouverites 😉 Love the little ramekins – they are so sweet!
Steve @ the black peppercorn says
I love baked eggs, especially with mushrooms! These look great – excellent photos here. The sage is a nice touch – it is such a wonderful herb.
Katie says
Yum! I think I’ll make this Christmas morning. It looks so yummy!
MikeVFMK says
Dara, love these. I’m a big fan of baked eggs and yours look terrific! Now i’m craving breakfast and it’s late at night. Happy holidays to you and your family!!
Brooks at Cakewalker says
Dara, I’m confident you’ll accomplish your goals by Sunday…especially with these do-ahead eggs. Fabulous! It’s been a pleasure to visit here this year, wishing you & yours a joyous holiday season!
Deborah says
I love that these are make ahead! They would be a great addition to Christmas breakfast!
[email protected] says
Hi Dara, thank you so much for this wonderful recipe. I’ve bookmarked it for an upcoming brunch!
Have a wonderful Monday.
Donna says
Oh My Goodness. I thought I had my Christmas morning menu all planned . . . and then I saw these! They look delicious, Dara, just like all your food. Love and Joy Unto YOU and yours!
Monet says
I can hardly believe that Christmas is just around the corner. I have a long list of to-dos too! But it is so important to slow down and savor the season and our loved ones. Thank you for the reminder and the recipe.
Jeanette says
Love the idea of a make ahead breakfast for the holiday season. Happy Holidays!
Aggie says
I have been really wanting to make a baked eggs dish lately…so easy for dinner! Love this Dara! Hope your holidays are wonderful sweet friend!
Tina Peterson says
Hi – could these be made in a muffin pan? I don’t have any ramekins & also I’m wondering how these would freeze? I’d like to make some up for dinners ( I work 3rd shift) and need something easy to take to work and heat up.
I’m going to share this on my blog after I make it and I’ll share a link to your blog.
Thanks! Tina
Ayot says
I make it but why this is hard to remove them to other plate, that was stuck in my cup. Is that anything wrong with my cup? Or I do mistake.