Mushroom & Leek Egg Bake

Mushroom & Leek Egg Bake

This egg bake is versatile, and can be done with many different additions - think sausage, chopped kale, peppers, pesto mixed into the eggs, etc. We like to serve this for breakfast or lunch with a simple green salad and toast. 

Serves 2-4


6 ounces mushrooms, cleaned and thinly sliced (about 1 cup)

2 tablespoons butter or olive oil, plus more for greasing the pan

1 leek, cleaned, halved lengthwise, and thinly sliced 

2 cloves garlic, minced 

5 eggs 

¼ cup chopped soft herbs, plus more for garnish

3 tablespoons cream or milk (if avoiding dairy, I recommend cashew milk) 

2 ounces soft goat cheese or feta 


Black pepper 


Preheat the oven to 325º F. 

Heat a large pan over medium heat. Add your mushrooms and a big pinch of salt, and cook, stirring occasionally, until they release their water (about 6-8 minutes). Add 1 tablespoon butter or oil, and continue cooking until they begin to brown on the edges. Empty mushrooms into a bowl and set aside. 

Return pan to medium heat, and add 1 tablespoon butter or oil. Add the leeks, garlic, and a pinch of salt, and cook, stirring occasionally, until they begin to brown (about 5-7 minutes). Remove from heat and add leeks to the mushrooms. 

In a medium bowl, thoroughly whisk together the eggs, chopped herbs, cream/milk, a big pinch of salt, and a couple grinds of black pepper. Lightly oil an 8” heavy-bottomed skillet that can go in the oven (or a 1 quart baking dish), and pour in the egg mixture. Crumble the cheese on top, and bake for about 25-30 minutes. For a softer bake, go until the center is still a bit jiggly (it will set as it cools); for well cooked eggs bake until it is fully set. Let cool for at least 5 minutes before serving. 

To serve, sprinkle with flaky salt, herbs, and a drizzle of olive oil. Enjoy!

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