If you don’t have a lot of time in the morning, our mushroom breakfast casserole is perfect. Because it makes a multi-serving batch, you can make it on the weekend, cut it into individual portions and grab and go on busy weekday mornings. When you get to the office, simply heat and eat. Plus, it packs a lot of flavor using simple ingredients.
This recipe is featured in our lineup of holiday morning breakfast recipes. Check them out!
Ingredients
Ricotta cheese is the secret to a light and creamy breakfast casserole. It prevents it from being too dense.
In addition, this mushroom breakfast casserole recipe calls for bacon, but you can easily substitute ham, breakfast sausage, chorizo, or you can omit the meat altogether and make it vegetarian. You can use either white or baby bella mushrooms.
Also, the jalapeños add a lot of great spicy flavor, but you can omit them for a less spicy version. If you do use the jalapeños, wear disposable cooking gloves when chopping them to prevent the heat from the seeds from burning your fingers. Also try not to touch your face, especially your eyes, during the chopping process.
Finally, If you do not have herbes de Provence, you can substitute 1/2 teaspoon each of marjoram, rosemary, thyme, and oregano. You can also add 1/2 teaspoon of savory, if you have it. If you are going to be making a lot of breakfast recipes with eggs, I recommend that you purchase herbes de Provence because they go SO well with eggs.
- 4 strips bacon
- 1 cup chopped white onion
- 1/2 teaspoon minced garlic
- 1 cup sliced white or baby bella mushrooms
- 7 large eggs
- 1 cup ricotta cheese
- 8 oz. pepper jack cheese, shredded (about 2 cups)
- 2 medium jalapeños, seeded and chopped. You can omit this ingredient for a less spicy option.
- 1 tablespoon herbes de Provence
- 1 teaspoon salt
Instructions
Cooking method: Saute vegetables in a skillet then bake the casserole in the oven
Step 1. Preheat oven to 350 F (177 C).
Line a microwave-safe plate with a paper towel. Place strips of bacon side-by-side on the plate. Cover with another paper towel. Microwave on high for 3-4 minutes. Check after three minutes. If not crisp enough, microwave for another minute.
Click here to learn how to make this mushroom breakfast casserole in a visual story.
Storing and Reheating
Casserole will keep in the refrigerator for up to one week. Do not reheat in the oven. From refrigerated, reheat an individual portion in the microwave on high for 1 minute. I do not recommend reheating the whole casserole.
It is also suitable for freezing in individual portions. From frozen, reheat each portion in the microwave on high for 3-4 minutes. It will keep in the freezer for 2-3 months, if it lasts that long. 😉
Related Recipes
- Green Chile Breakfast Casserole
- Triple Cheese Breakfast Casserole
- Pancake Breakfast Casserole (Whole Grain)
- Cheesy Breakfast Casserole with Bacon and Eggs by Real Housemoms
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Mushroom Breakfast Casserole
Equipment
Ingredients
- 4 strips bacon You can substitute ham, breakfast sausage, chorizo or you can omit the meat altogether for a vegetarian option.
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 1/2 teaspoon minced garlic
- 1 cup sliced white or baby bella mushrooms
- 7 large eggs
- 1 cup ricotta cheese
- 8 oz. pepper jack cheese, shredded (about 2 cups)
- 2 medium jalapeños, seeded and chopped Optional
- 1 tablespoon herbes de Provence You can substitute 1/2 teaspoon each of marjoram, rosemary, thyme and oregano and sage, if you have it.
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C).Line a microwave-safe plate with a paper towel. Place strips of bacon side-by-side on the plate. Cover with another paper towel. Microwave on high for 3-4 minutes. Check after three minutes. If not crisp enough, microwave for another minute.Alternative skillet method: Add bacon strips to a cold skillet and cook over medium heat for about 3 minutes on each side until bacon is slightly browned. Remove to a paper-towel lined plate and allow to cool.
- Add oil to medium skillet over low to medium heat. Add onions to hot skillet and cook, stirring constantly, for 2-3 minutes. Add mushrooms and continue cooking 2-3 minutes longer. Add garlic and cook until fragrant, about 1 minute. Set skillet aside.
- Meanwhile, crack eggs into a medium mixing bowl and whisk vigorously for 30 seconds to 1 minute. Add ricotta and stir until well combined. Coarsely chop bacon and add to egg mixture. Add cheese, mushroom/onion mixture, jalapeños, herbes de Provence, and salt. Stir until well combined.
- Grease baking dish. Cooking spray is fine. Pour egg mixture into dish and bake for 50-55 minutes, or until mixture is mostly set. The residual heat from the oven will continue cooking the casserole for a while after it is removed from the oven.
We made this meal last weekend and it is amazing! This one has a dreamy -exquisite type flavor & texture. Makes breakfast seem special. Well worth making 🙂
Thank you. I’m so glad you enjoyed it! 😊