Baked Eggs With Peppers and Mushrooms

Baked Eggs With Peppers And Mushrooms Recipe

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Karen Feinen


Rich and delicious, and not exactly, low calorie, this dish makes a wonderful indulgent brunch for a special occasion.


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30 Min
30 Min


  • 1 small
    onion, quartered
  • 1
    red bell pepper, diced
  • 1
    green bell pepper, diced
  • 5 large
    mushrooms, diced
  • 2 Tbsp
    unsalted butter
  • ·
    freshly ground pepper
  • 4 oz
    mild colby cheese, shredded
  • 6 large
  • 1 c
    whipping cream
  • 1/4 c
  • 1 tsp
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    dried thyme, crumbled
  • 2 dash(es)
    hot pepper sauce

How to Make Baked Eggs With Peppers and Mushrooms


  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.

Printable Recipe Card

About Baked Eggs With Peppers and Mushrooms

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American

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