Baked Eggs in Mushroom and Sausage

By Madeline Hall
September 22, 2015
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Author Notes: This is a wonderfully easy baked dish that is perfect for chilly fall weather. It is great for a hearty breakfast or brunch, and is even suitable for dinner!! Feel free to mix up the recipe and add spinach, sweet potatoes, and/or bacon instead.Madeline Hall

Serves: 2

  • 2 Eggs
  • 1 cup Mushrooms, sliced
  • 1 cup Kielbasa or Chicken sausage, diced into bite-sized pieces
  • 1/2 Small onion, chopped
  • 1 Clove of garlic, minced
  • Salt and Pepper to taste
  • 1 teaspoon Red Pepper flakes (optional)
  • 1 tablespoon Green onion for topping (optional)
  • 1 teaspoon Olive Oil
  1. Preheat oven to 400 degrees Fahrenheit. Heat a skillet over medium heat and saute onions in olive oil until clear. Add garlic, mushrooms, diced sausage, red pepper flakes, and a pinch of salt and pepper, and continue to cook and turn until sausage is brown on all sides, about 3-5 minutes.
  2. In a small oven-safe casserole dish, add all of the cooked ingredients: mushrooms, garlic, sausage, and onions. Make two small indentions in dish, and crack the two eggs on top, being careful not to let the yolks break. Bake in preheated oven for 10-12 minutes, or until eggs are cooked to your preference. (I prefer runny yolks and cooked whites, which takes approx. 10 minutes.) Remove from oven and top with diced green oven. Serve!

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