Layered Mushrooms And Eggs
A savory layered dish featuring mushrooms, eggs, and cheesy goodness, perfect for brunch or a comforting dinner for mushroom and cheese lovers.
Ingredients
- 1 can condensed cream of mushroom soup ⓘ
- 3 Tbsp. dry sherry or milk ⓘ
- 1 1/2 c. shredded sharp Cheddar cheese ⓘ
- 1 1/2 c. shredded Jack cheese ⓘ
- 18 eggs ⓘ
- 2 Tbsp. milk
- 1 tsp. parsley flakes ⓘ
- 1/2 tsp. dill weed ⓘ
- 1/8 tsp. pepper ⓘ
- 4 Tbsp. butter or margarine
- 1/4 lb. sliced mushrooms ⓘ
- 1/4 c. chopped green onion ⓘ
Instructions
- In a pan over medium heat, stir the soup and sherry until hot and smooth.
- Remove from heat and set aside.
- In a small bowl, toss the cheeses lightly to mix and set aside.
- In a separate bowl, beat together eggs, milk, parsley flakes, dill weed, and pepper.
- Add sliced mushrooms and chopped green onions to the beaten eggs and mix well.
- Layer the mushroom mixture in a buttered baking dish.
- Pour the cheese mixture over the layered mushrooms.
- Top with the shredded cheeses.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until set and golden on top.
- Garnish with paprika before serving.
Tips & Substitutions
For a richer flavor, consider adding sautéed garlic or spinach to the egg mixture. You can substitute the sherry with milk or vegetable broth for a non-alcoholic version. If you're short on time, you can use pre-sliced mushrooms. Ensure the cheese is at room temperature for easier melting and mixing.
Serving Suggestions
This dish pairs beautifully with a fresh garden salad or crusty bread. For a complete breakfast or brunch, serve with fresh fruit or a side of bacon. You can also garnish with additional parsley or a dollop of sour cream for extra flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Mushrooms And Eggs contains roughly 1139 calories, with 37g protein, 94g carbohydrates, and 71g fat. It is an excellent source of vitamin D (298% of the Daily Value), protein (74% of the Daily Value), and calcium (69% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1567mg per serving (68% 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, you can prepare the layered mushrooms and eggs the night before, cover it tightly, and refrigerate. Just remember to add a few extra minutes to the baking time if you're cooking it straight from the refrigerator.
What can I use instead of mushrooms?
If you're not a fan of mushrooms, you can substitute them with diced bell peppers or zucchini. Both options will add a fresh twist to the dish while maintaining the overall texture.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat. You can explore more vegetarian recipes to complement this dish, such as a simple green salad or roasted vegetables.
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).