Stonemill Bakehouse Sprouted 3 Grains Egg Bakes

Sprouted 3 Grains Egg Bakes

Serves: 3-6

Prep Time: 15 minutes

Ready In: 25-30 minutes

Cook Time: 10-15 minutes

What You'll Need:

  • 6 slices of Stonemill Bakehouse Sprouted 3 Grains
  • 1 teaspoon of butter
  • 1 cup of diced onions
  • 1 cup of thinly sliced mushrooms
  • 1⁄4 teaspoon of thyme
  • Salt and pepper to taste
  • 6 eggs
  • 1 cup of shredded cheddar cheese
  • Chopped parsley for garnish

Featured Bread:

What You'll Need To Do:

  • In a nonstick skillet over medium-high heat, melt butter and add onions & mushrooms.
  • Season with thyme, salt & pepper and cook, stirring, until onions are soft and liquid has been released and absorbed from mushrooms, approximately 5 minutes.
  • Preheat oven to 375°F (190°C) and grease a 6-cup muffin tray.
  • With a cup that has an opening that is the same size as the bottom of the muffin cups, cut the bread into rounds, then place a bread round into the bottom of each muffin cup and divide cooked onion mixture evenly among the six compartments.
  • Sprinkle 1⁄2 cup of the cheese evenly in the same way. Gently press down on cheese mixture and crack one egg into each compartment.
  • Bake in preheated oven for 15 minutes.
  • Take out of oven and sprinkle the remaining cheese on each egg and continue to bake for 3 minutes.
  • Top with chopped parsley.
  • Now, find the cheesiest of the bakes and dig in!

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