Best Baked Eggs With Peppers And Mushrooms Recipes

BAKED EGGS IN RAMEKINS WITH MUSHROOMS, PEPPERS AND GREEN ONIONS

Steps:

• Preheat oven to 350F. Butter ramekins.
• In a skillet sauté mushrooms, peppers and green onion until water from mushrooms disappear. Season with salt and black pepper to taste.
• Transfer vegetables to 2 ramekins. Crack eggs on top and add some more salt. (Optional-you can add a small piece of butter on top)
• Bake eggs for between 10-20 minutes, depending on how you like your yolks done.
• Serve with some fresh ground black pepper on top and some parmesan cheese.

MUSHROOM-SPINACH BAKED EGGS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
• Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
• When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

BAKED EGGS WITH PEPPERS AND MUSHROOMS

Steps:

• Melt butter in medium skillet and add onions,bell peppers and mushrooms.
• Cook until tender, stirring occasionally, about 7 minutes.
• Season to taste with pepper.
• Position rack in center of oven and preheat to 325 degrees.
• Generously butter shallow 8-cup round baking dish.
• Whisk eggs,cream.milk,salt,cumin,thyme and pepper sauce in large bowl until thoroughly combined.
• Set aside 1/3 cup vegetables;add remainder to the egg mixture and whisk until combined.
• Pour egg mixture into prepared dish.
• Bake until eggs are almost set in center, about 30 minutes; sprinkle with reserved vegetables.
• Bake until eggs are just set, about 10 minutes longer.
• Serve hot, cutting into wedges.

BAKED EGGS WITH PEPPERS AND MUSHROOMS

Steps:

• 1. Melt butter in heavy medium skillet over medium heat. Add onions, bell peppers, and mushrooms. Cook until tender, stirring occasionally, about 7 minutes. Season to taste with pepper.
• 2. Position rack in center of oven and preheat to 325 degrees F. Generously butter shallow 8-cup baking dish.
• 3. Sprinkle shredded cheese evenly over bottom and sides of baking dish, pressing lightly.
• 4. Process eggs, cream, milk, salt, cumin, thyme and hot pepper sauce 5 seconds in food processor (or whisk well by hand for about 1 minute).
• 5. Set aside 1/3 cup of the vegetable mixture; add remainder to egg mixture and mix until combined (1 or 2 on/off turns if using food processor).
• 6. Pour egg mixture into prepared dish. Bake until eggs are almost set in center, about 30 minutes. Sprinkle reserved vegetables over the top. Bake until eggs are just set, about 10 minutes longer. Serve hot.

MUSHROOM AND EGG CASSEROLE

Steps:

• Saute onions and mushrooms in butter in skillet over medium heat for about 3-5 minutes.
• In a large bowl, beat together the eggs, milk, and pepper.
• Stir in cheese and the mushroom mixture and bacon.
• Pour into a greased 2-quart rectangular baking dish (12x7-1/2x2-inch).
• Bake in 350 degree F oven for 35-40 minutes or until puffed and a knife inserted in center comes out clean.
• Let stand 5-10 minutes before cutting.
• Serve warm.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
• Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.