Egg Bake with Potatoes and Mushrooms

Lately, I’ve really enjoyed having a full breakfast. I’m not one to have the same thing for breakfast every day. For a while I was having smoothies. Then I switched to eggs over easy with toast. Then cereal. Recently, I’ve been making egg bakes. I like how I can make a 9×13 pan of eggs and enjoy it for breakfast most of the week. The initial egg bake takes a bit longer than usual to make, but it reheats well in very little time, so it’s a quick and filling breakfast the rest of the week.

The other thing I really like about egg bakes is that you can thrown in almost anything you have on hand. I’ve yet to make a trip to the grocery store for a “missing” ingredient. This recipe is mostly a guideline to help you make your own egg bake. Make any omissions or substitutions you’d like to fit your tastes.

Egg Bake with Potatoes and Mushrooms

Egg bake with potatoes and mushrooms


  • 4-5 medium sized potatoes, diced – approximate cost $1.50
  • 8 eggs – approximate cost $1.50
  • 1 cup old cheddar cheese, shredded – approximate cost $1.50
  • 3 portabella mushrooms – approximate cost $1.50
  • 1 videlia onion, chopped – approximate cost $1.00
  • 1 green pepper, chopped – approximate cost $1.00
  • 1 clove garlic, minced – approximate cost $0.10
  • 2 tablespoons butter – approximate cost $0.25
  • 1 tablespoon dried Herbes de Provence – approximate cost $0.10
  • 1 teaspoon sea salt – approximate cost $0.05

single serving of egg bake with potatoes and mushrooms


  1. Bring a large pot of water to a boil.
  2. Boil the potatoes for 5-10 minutes, or until tender and drain.
  3. In a frying pan, melt the butter.
  4. Add the onions to the hot butter and cook until onions become translucent.
  5. Add the garlic and cook until fragrant.
  6. Add the mushrooms and continue to cook for about 5 minute (mushrooms begin to soften).
  7. In a mixing bowl, whisk the eggs and salt until well combined.
  8. Preheat the oven to 350°F (175°C).
  9. Arrange the ingredients in a 9×13 baking dish.
    1. Add the potatoes to the bottom layer of the dish.
    2. Top potatoes with the mushroom and onion mixture.
    3. Add the uncooked green pepper pieces.
    4. Pour the egg mixture over the ingredients.
    5. Top with cheese.
  10. Bake for 30-45 minutes (eggs will set).
  11. Remove from over and sprinkle with Herbes de Provence.
  12. Allow the bake to stand for 5-10 minutes before serving.

Makes 8 servings (approximate cost: $1.06 per serving)

egg bake with mushrooms and potatoes

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  1. Love this recipe! It would be really handy to make on a sunday night for the week ahead (with extra mushrooms of course!) How long does it keep?

    • Thank you! Honestly, I don’t know how long it keeps! We finished the egg bake within 3 days. It’s possible we ate it for lunch as well as breakfast! So, I guess what I’m saying is that it keeps well covered in the fridge for 3 days (possibly longer, but I doubt it will last that long!)

  2. Sounds like a great recipe. Filling too.

  3. That certainly looks like a very hearty breakfast Amber. I love making these when we have a house full of people to help enjoy it. I’ve not made this type of thing with potatoes before, I bet it adds a lovely texture. I usually add a bit of dried bread (and what’s great, is that I make it the night before and bake it up when I’m almost ready to serve!)

    • Thanks Eva! The potatoes were a very nice addition, though I hadn’t thought of using bread. Thanks for the suggestion!

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