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Mushroom and Onion Egg Bake

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 9 hours
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 16 ounces mushrooms sliced
  • 1 large onion diced
  • 12 large eggs
  • 1 cup whole milk
  • 2 cups shredded Gruyere cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Melt butter in a large skillet over medium-high; sauté mushrooms and onions about 10-12 minutes until golden and moisture evaporates. Season with salt and pepper; cool completely.
  2. Grease a 9x13-inch dish; spread cooled mushroom mixture evenly in bottom.
  3. Whisk eggs, milk, garlic powder, salt, and pepper in a large bowl until combined; stir in Gruyere.
  4. Pour over mushrooms and onions; cover tightly with plastic wrap and refrigerate overnight.
  5. Next morning, preheat oven to 350°F; remove casserole from refrigerator while oven heats.
  6. Bake uncovered 35-40 minutes until center is set and top golden brown; sprinkle with parsley before serving.