Sunday, June 15, 2014

Father's Day Breakfast - Bacon Mushroom Egg Bake

Happy Father's Day!

Prepare a delicious Father's Day breakfast for the entire family.  This Bacon Mushroom Egg Bake can be served for breakfast, brunch or even dinner.  Serve dad a slice of the bacon mushroom dish on a tray, with coffee and fresh orange juice, and make his day special!

Bacon Mushroom Egg Bake:

I use uncured center cut low sodium bacon because it's lower in fat and doesn't contain the harmful nitrites and nitrates of conventional bacon.  It tastes the same, therefore you won't lose the great flavor of bacon.


2 tablespoons butter
5-6 strips uncured center-cut bacon, pre-cooked and cut -up
8 ounces fresh organic crimini mushrooms, cleaned and sliced
1 1/2 cups shredded cheddar cheese (about 4 oz.)
1/2 cup organic whipping cream
1/4 teaspoon chopped green onions
1/4 teaspoon sea salt
1/4 teaspoon pepper
6 large eggs, lightly beaten


1. Preheat oven to 325°. In a large frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and cook, stirring often, until lightly browned, about 5 minutes.
2. Butter an 8-inch square baking dish and sprinkle cheese on the bottom. In a small bowl, mix cream, onions, salt, and pepper. Pour half the cream mixture over the cheese. Top with bacon, mushrooms and eggs. Pour remaining cream mixture over the top.
3. Bake until eggs are set, about 35 minutes.  Serves 8.

Happy Father's Day to My Dad -

                        Bert Mankoff

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