Sprouted 3 Grains Egg Bakes

Wake up on the right side of the day with these Sprouted 3 Grains egg bakes. Our Sprouted 3 Grains bread helps add some fibre to your breakfast. This dish makes 6 servings so be prepared to share.

Preparation time 15 min
Total Time 25-30 min
Servings 3-6 Servings

Made with Sprouted 3 Grains Bread


  • 6 slices of Stonemill® Bakehouse Sprouted 3 Grains
  • 1 teaspoon (5ml) of butter
  • 1 cup (200g) of diced onions
  • 1 cup (200g) of thinly sliced mushrooms
  • 1/4 teaspoon of thyme
  • salt and pepper to taste
  • 6 eggs
  • 1 cup (200g) of shredded cheddar cheese
  • chopped parsley for garnish


  1. In a nonstick skillet over medium-high heat, melt butter and add onions & mushrooms.
  2. Season with thyme, salt & pepper and cook, stirring, until onions are soft and liquid has been released and absorbed from mushrooms, approximately 5 minutes.
  3. Preheat oven to 375°F (190°C) and grease a 6-cup muffin tray.
  4. 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.
  5. 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.
  6. Bake in preheated oven for 15 minutes.
  7. Take out of oven and sprinkle the remaining cheese on each egg and continue to bake for 3 minutes.
  8. Top with chopped parsley.
  9. Now, find the cheesiest of the bakes and dig in!