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Slice of mushroom breakfast casserole on a white plate with fork

Mushroom Breakfast Casserole

Heavenly Home Cooking
Our spicy mushroom breakfast casserole is tasty and has everything you need for breakfast. It's perfect for meal prep and will keep you going strong all morning!
5 from 4 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Breakfast, Brunch
Cuisine American
Servings 6 servings
Calories 354 kcal

Equipment

10x8x3 inch baking dish

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
  • ½ 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 ½ 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.

Notes

Casserole will keep in the refrigerator for up to one week.
It is also suitable for freezing in individual portions. I do not recommend freezing the whole thing. From frozen, reheat in the microwave on high for 3-4 minutes.

Nutrition Facts

Calories: 354kcal (18%)Carbohydrates: 3g (1%)Protein: 23g (46%)Fat: 28g (43%)Saturated Fat: 14g (88%)Cholesterol: 255mg (85%)Sodium: 796mg (35%)Potassium: 236mg (7%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 826IU (17%)Vitamin C: 6mg (7%)Calcium: 408mg (41%)Iron: 2mg (11%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 6 servings
Keyword Keto-friendly, Low carb
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