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Mushroom Swiss Egg Breakfast Casserole

Savory mushrooms, Swiss cheese, and fluffy eggs come together in this freezer-friendly breakfast casserole.
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Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 1½ cups milk
  • 2 cups sliced mushrooms
  • 1½ cups shredded Swiss cheese
  • ½ cup diced onion
  • 1 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp chopped parsley

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a baking dish.
  2. Melt the butter in a skillet and cook the mushrooms and onion until softened.
  3. Whisk together the eggs, milk, garlic powder, salt, and pepper.
  4. Stir in the mushroom mixture, Swiss cheese, and parsley. Pour into the baking dish.
  5. Bake for 35 to 40 minutes until the eggs are set and lightly browned.
  6. Cool slightly before serving or freeze individual portions after cooling completely.