Baked Egg Dish
This hearty baked egg dish features eggs, breakfast meats, mushrooms, and cheese, perfect for a comforting brunch or family breakfast offering rich flavors and satisfying textures.
Ingredients
Instructions
- Beat the eggs and half and half together in a bowl.
- Cook your chosen breakfast meat (ham, sausage, or bacon) until done.
- Pour the egg mixture into a greased 9 x 13-inch cake pan.
- Spread the cooked meat evenly over the eggs.
- Pour the mushroom soup on top of the meat.
- Sprinkle cheese over the top.
- Cover the dish and let it set overnight in the refrigerator.
- Bake at 350°F (175°C) for 45 minutes.
- Allow to set after baking before cutting for best results.
Tips & Substitutions
For added flavor, consider incorporating vegetables like bell peppers or spinach into the egg mixture. If you prefer a lighter dish, substitute the half and half with milk or a dairy alternative. You can also use leftover cooked meats from dishes like Mini Ham Puff for a quick option. Be sure to grease the pan well to prevent sticking, especially when using the mushroom soup topping.
Serving Suggestions
This baked egg dish is perfect for brunch gatherings and pairs beautifully with a fresh fruit salad or crispy toast. You can also serve it alongside a light salad or roasted vegetables for a complete meal. Consider making a side of Ham-Potato Chowder for a hearty addition to your breakfast table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 1-2 minutes or cover the entire dish with foil and warm in the oven at 350°F until heated through. This dish can also be frozen for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Egg Dish contains roughly 1098 calories, with 30g protein, 168g carbohydrates, and 36g fat. It is an excellent source of calcium (69% of the Daily Value), protein (59% of the Daily Value), and vitamin A (36% of the Daily Value). Note that it is relatively high in sodium, at 1109mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, this dish is perfect for making ahead. After preparing, simply cover and refrigerate overnight. The flavors meld beautifully, and baking it the next day makes for a convenient brunch option. Just make sure to let it sit at room temperature for about 10 minutes before baking.
What if I don't have mushroom soup?
If you don't have mushroom soup, you can make a quick substitute using cream of chicken or even a homemade white sauce with sautéed mushrooms. This will maintain the creamy texture. Alternatively, you could skip the soup altogether and add extra cheese for a richer flavor.
Can I use egg substitutes instead of real eggs?
Yes, you can use egg substitutes or egg whites in place of whole eggs if you're looking for a lower cholesterol option. Keep in mind that the texture may vary slightly, but the overall flavor and baking process will remain the same. Adjust the quantity based on the egg substitute's packaging instructions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).