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Mushroom and Onion Egg Bake

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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 heat and sauté mushrooms and onions until golden and all moisture has evaporated, about 10-12 minutes. Season with salt and pepper, then let cool completely.
  2. Grease a 9x13-inch baking dish and spread the cooled mushroom mixture evenly across the bottom.
  3. In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper until well combined. Stir in the shredded Gruyere cheese.
  4. Pour the egg mixture over the mushrooms and onions, cover tightly with plastic wrap, and refrigerate overnight.
  5. In the morning, preheat oven to 350°F and remove casserole from refrigerator while oven heats.
  6. Bake uncovered for 35-40 minutes until the center is set and the top is golden brown. Sprinkle with fresh parsley before serving.