I love eating breakfast for dinner. I also love eating breakfast for breakfast. Really, just any time of the day is fine. Pancakes, eggs, french toast, omelets, even oatmeal. I don't judge.
So with farm fresh eggs on hand, plus a carton of mushrooms and a fresh bunch of green chives, I knew what I had to do. Make an egg casserole - or in this case - an egg bake. One in the same. Really, you can dump just about whatever you want in this dish. That is the beauty of it, whatever is on hand (and tastes good in eggs, of course) can be layered into this dish.
Oh lordy, it was good!
Bacon, Mushroom & Chive Egg Bake
4 strips bacon, cooked and diced
4-5 large button mushrooms, chopped
4-5 springs of chives, diced
1 small cooked potato, diced
1/2 c. milk
1 t. dried mustard
1 t. onion powder
1/2 t. salt
1 t. pepper
Spray an 8x8 baking dish and preheat oven to 375 degrees. Lay potatoes in bottom of dish. In a bowl combine all other ingredients and pour over the potatoes.
Bake for 40 minutes. Cool for 5 minutes before cutting.
If you have the time make this the day before and set in the fridge overnight, the taste will get even better and of course gives you more time the next night!
And like any good egg dish, I served this simply with toast and jam. My homemade jam to be exact. Satisfying and delicious.