Easy Mushroom & Capsicum Egg Bake Recipe – Oven Style

Last Updated on 2 months by Neha Deshmukh

Easy Mushroom & Capsicum Egg Bake Recipe – Oven Style

Hey everyone! I’m so excited to share this incredibly easy and delicious Mushroom & Capsicum Egg Bake with you. Honestly, this is one of those recipes I stumbled upon when I was craving something comforting and quick – and it’s been a family favourite ever since. It’s perfect for a lazy weekend brunch, a light dinner, or even a satisfying breakfast. Plus, it’s a fantastic way to sneak in some veggies!

Why You’ll Love This Recipe

This egg bake is seriously a winner. It’s unbelievably simple to make, requiring minimal effort and ingredients. It’s also super versatile – you can easily adapt it to your liking with different veggies or cheeses. And let’s be real, who doesn’t love a warm, cheesy egg dish? It’s pure comfort food!

Ingredients

Here’s what you’ll need to whip up this delightful bake:

• 1 tbsp Butter
• ¼ cup Onion, chopped (about 50g)
• 1 tbsp Garlic, minced (about 15g)
• ¼ cup Capsicum (Bell Pepper), chopped (about 50g)
• 1 ¼ cup Mushroom, sliced (about 150g)
• 4 Eggs
• ¼ cup Milk (about 60ml)
• 2-3 tbsp Mozzarella Cheese, grated (about 30-45g)
• 1 tbsp Spring Onion Greens, chopped (about 10g)
• Pepper powder, to taste
• Salt, as needed

Ingredient Notes

Let’s talk ingredients for a sec! A good quality butter really makes a difference in the flavour of the sautéed veggies – don’t skimp here! I usually use salted butter, but unsalted works just fine too, just adjust the salt accordingly.

When it comes to mushrooms, you can use whatever you like. Button mushrooms are classic and readily available, but cremini or even shiitake mushrooms would add a lovely depth of flavour. I’ve even used a mix of wild mushrooms when I’m feeling fancy!

And the cheese? Mozzarella is perfect for that gooey, melty texture, but feel free to experiment. Cheddar, Monterey Jack, or even a sprinkle of Parmesan would be delicious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 180°C (350°F). This gets everything ready for a nice, even bake.
2. Now, chop your onions, garlic, capsicum, and mushrooms. Don’t worry about being too precise – a rustic chop is perfectly fine!
3. In a bowl, whisk together the eggs, milk, salt, pepper, spring onion greens, and cheese. Give it a good whisk until everything is well combined.
4. Melt the butter in an oven-safe skillet (cast iron is ideal!) over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Then, add the onions and cook until they become translucent, around 3-5 minutes.
5. Next, toss in the capsicum and mushrooms. Cook until the mushrooms are lightly browned and softened, about 5-7 minutes.
6. Pour the egg mixture over the sautéed vegetables in the skillet. Give it a gentle stir to ensure everything is evenly distributed.
7. Bake in the preheated oven for 10-15 minutes, or until the eggs are set and slightly puffed up. Sprinkle with a little extra cheese during the last 2 minutes for an extra cheesy finish!
8. Finally, slice into wedges and serve hot. Enjoy!

Expert Tips

• Don’t overcook the vegetables! You want them to be tender-crisp, not mushy.
• Using an oven-safe skillet makes life so much easier – less washing up! If you don’t have one, you can transfer the mixture to a greased baking dish.
• For a fluffier egg bake, whisk the eggs vigorously for a good minute or two.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use an egg replacer for the eggs. There are some great options available these days!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check your ingredients to be sure.
• Spice Level: Add a pinch of chili flakes to the egg mixture for a little kick. My friend, Priya, loves adding a finely chopped green chili!
• Breakfast/Brunch Adaptation: Add some cooked sausage, bacon, or ham to the vegetable mixture for a heartier breakfast or brunch.

Serving Suggestions

This egg bake is delicious on its own, but it also pairs well with a side of toasted bread, a fresh salad, or some roasted potatoes. A dollop of plain yogurt or a sprinkle of fresh herbs (like coriander or parsley) adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

Can this egg bake be made ahead of time?

You can definitely prep the vegetables and whisk the egg mixture ahead of time. Store them separately in the fridge and then assemble and bake when you’re ready to eat.

What type of mushrooms work best in this recipe?

Button mushrooms are great, but feel free to experiment with cremini, shiitake, or a mix of wild mushrooms for a more complex flavour.

Can I use a different cheese?

Absolutely! Cheddar, Monterey Jack, or Parmesan would all be delicious substitutes for mozzarella.

How do I prevent the egg bake from becoming watery?

Make sure to cook the vegetables until they release most of their moisture. Also, don’t overfill the skillet – leave some room for the egg mixture to set.

Is it possible to make individual egg bakes?

Yes! You can divide the mixture into individual ramekins or muffin tins and bake for a slightly shorter time, about 8-10 minutes.