Bacon and Shiitake Mushroom Bake

Bacon and Shiitake Mushroom Bake
Contributor
Bacon and Shiitake Mushroom Bake
Kristie Collado

Bacon and Shiitake Mushroom Bake

This savory egg bake can be assembled the night before you want to bake it making it a delicious solution for brunch or a quick weeknight dinner. The beauty of this dish is that you can use any ingredients you have on hand — replace the rosemary bread with leftover sourdough, swap mozzarella cheese for the Cheddar, or use shallots in place of the onion — use what works.

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6
Servings
155
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 strips bacon, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 Cups shiitake mushrooms, chopped
  • 1 loaf rosemary bread, cubed
  • 2 Cups shredded Cheddar cheese
  • 9 eggs
  • ½ Cup heavy cream
  • ½ Cup milk
  • Salt, to taste
  • Freshly-cracked pepper, to taste

Directions

Lightly coat the inside of a 9-inch square glass baking dish with oil. Preheat the oven to 350 degrees Fahrenheit.

Heat a pan over medium heat. Add the bacon and cook it until it is nearly done. Add the onion and cook until soft, about 2 minutes. Add the garlic; as soon as the garlic becomes fragrant add the mushrooms and cook until softened slightly, about 2 minutes. Turn the heat off and allow the mushroom mixture to cool completely.

Place half of the bread cubes into the prepared baking dish. Top the bread with half of the cooled mushroom mixture and half of the cheese. Then, add the remaining bread and the remaining mushroom mixture. 

Combine the eggs, cream, milk, salt, and pepper in a large measuring cup and whisk until combined. Slowly pour the custard into the prepared baking dish, making sure all the bread cubes are saturated. Press on the bread slightly to submerge it, if necessary. Top the casserole with the remaining cheese. If you are not baking the casserole right away, cover it tightly with plastic wrap and store it in the refigerator for up to 12 hours.

Bake the casserole in the oven until it puffs up, the custard is set, and the cheese is golden brown, about 30-35 minutes. Cool for 5 minutes before serving.

Nutritional Facts

Total Fat
6g
9%
Sugar
7g
8%
Saturated Fat
4g
17%
Cholesterol
25mg
8%
Carbohydrate, by difference
17g
13%
Protein
10g
22%
Vitamin A, RAE
123µg
18%
Vitamin B-12
1µg
42%
Calcium, Ca
373mg
37%
Choline, total
82mg
19%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
1mg
7%
Pantothenic acid
3mg
60%
Phosphorus, P
640mg
91%
Selenium, Se
27µg
49%
Sodium, Na
895mg
60%
Water
97g
4%
Zinc, Zn
2mg
25%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.