Make-Ahead Baked Eggs with Bacon, Mushrooms & Sage Recipe

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Make-Ahead-Baked-Eggs-with-Bacon-Mushrooms-&-Sage-Recipe-Cookin-Canuck

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.

BakedEggsBacon1

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.

Baked Eggs Bacon Collage

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

BakedEggsBacon4

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

BakedEggsBacon5

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.

BakedEggsBacon6

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 dishes:
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

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From the kitchen of Cookin Canuck. www.cookincanuck.com

Yields Serves 4.

Ingredients

  • 8 slices bacon
  • 2 tbsp olive oil
  • 16 oz. crimini or white mushrooms, diced
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp chopped fresh sage
  • Salt to taste
  • 4 eggs
  • 4 egg whites
  • 6 tbsp water
  • 1/4 grated Parmesan cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Place bacon in a large skillet and cook until browned and crispy. Transfer to a paper towel to drain. Crumble bacon.
  3. Heat olive oil in a large skillet set over medium heat. Add mushrooms and black pepper and cook, stirring occasionally, about 3 minutes.
  4. 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.
  5. Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.
  6. In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture.
  7. 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.
  8. Remove from the oven, transfer the ramekins to plates (make sure they don't slide around) and serve immediately.
  9. 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.

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Comments

  6. 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

    Reply

  10. 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.

    Reply

  16. 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!

    Reply

  19. 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!!

    Reply

  20. 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!

    Reply

  23. 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!

    Reply

  24. 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.

    Reply

  26. 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!

    Reply

  27. 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

    Reply

  28. 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.

    Reply

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