MONDAY RECIPE POST - MIXED MUSHROOM EGG BAKES - SERVES 4

Today's recipe comes from The Kitchn.  The original recipe can be found here and its contributor is Megan Gordon.  I always suggest taking a look, not only for this recipe but for all the other delicious ones on there.  Also, Megan shares a lot more information on making this dish.

Mixed Mushroom Egg Bakes - serves 4

Butter or cooking spray

2 tablespoons extra-virgin olive oil

1/3 cup minced shallot (from about 2 small shallots - I used 3)

8 ounces sliced mixed fresh mushrooms (suggested: cremini, oyster or shiitake, stems removed before slicing.  I used Portobello and regular white ones)

2 tablespoons chopped fresh thyme (I had no fresh thyme so used dried.  Conversion says to use 1 teaspoon of dried herbs to every 1 tablespoon of fresh.  I used 1 teaspoon in total and that seemed more than enough for our tastes.)

6 large eggs

3/4 cup whole milk

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup shredded mozzarella cheese

Arrange a rack in the middle of the oven and heat to 400°F. Coat 4 (8-ounce) ramekins with a little butter, or use cooking spray instead. Place the ramekins on a rimmed baking sheet so they’ll be easier to move to and from the oven; set aside.

Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the shallot and sauté until soft and translucent, about 3 minutes. Add the mushrooms and a pinch of salt and cook until softened and fragrant, about 5 minutes. Stir in the thyme and remove from the heat.

Whisk the eggs, milk, salt, and pepper together in a medium bowl. Divide the mushroom mixture evenly between the ramekins. Divide the cheese over the mushrooms. Pour the egg mixture over the top, stopping just below the top of the ramekin.

Place the baking sheet in the oven and bake until the tops are golden and have puffed slightly and the eggs are completely set, 20 to 25 minutes.

Megan's notes: 

Muffin tin egg bakes: You can make these in regular muffin tins instead. Just be sure to grease the pan adequately so they don't stick and check on them after 10 minutes.

Storage: Cover and refrigerate any leftovers for up to 3 days.

What did we think?  

A big thumb's up from both of us. 

These can be kept in the refrigerator for up to three days.

I cooked them in the four 8-ounce ramekins recommended, though it was suggested you can use muffin tins.  

We ate two when cooked and cooled a little, and kept the other two in the fridge for the next morning.  They heated up well in the microwave, 50 to 60 seconds was what I liked, but your microwave may need more - or less - depending on the kind it is and how hot you like your food.  Seems a bit too much to turn on the oven just for two.  I don't have a toaster oven but I would think you can use that to reheat them.

Thanks for looking and have a great week.