Real Recipes From Real Home Cooks ®

baked eggs with peppers and mushrooms

a recipe by
Karen Feinen
Rochester, NY

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

serves 6
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For baked eggs with peppers and mushrooms

  • 1 sm
    onion, quartered
  • 1
    red bell pepper, diced
  • 1
    green bell pepper, diced
  • 5 lg
    mushrooms, diced
  • 2 Tbsp
    unsalted butter
  • freshly ground pepper
  • 4 oz
    mild colby cheese, shredded
  • 6 lg
  • 1 c
    whipping cream
  • 1/4 c
  • 1 tsp
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    dried thyme, crumbled
  • 2 dash
    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.